Larimer Catering
Wedding Caterer
+1 303-295-7799
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Larimer Catering serves Denver from 3600 E 40th Ave Suite 007, offering wedding catering, cuisine-specific catering, drop-off catering, and boxed lunches. Its website presents menus that include breakfasts, boxed lunches, deli buffets, hot buffets, hors d’oeuvres, and special events. Call +1 303-295-7799 or visit the website to discuss menus, delivery, timing, and event requirements.
Larimer Catering serves Denver from 3600 E 40th Ave Suite 007 and offers catering for weddings, cuisine-specific events, drop-off service, and boxed lunches.
Its website presents a range of menu categories, including breakfast, boxed lunches, deli buffets, hot buffets, hors d’oeuvres, and special events.
These options provide a starting point for planning meals around the format and needs of an event.
The company’s website identifies it as a Denver catering company serving the Denver region and lists menus, special events, e-gift cards, a gallery, and contact information.
Customers can call +1 303-295-7799 or visit larimercatering.com to discuss menu choices, delivery arrangements, event timing, and scheduling.
For a wedding, office meal, private gathering, or other occasion, confirm which menu formats are available, whether drop-off is suitable for the venue, and how dietary or timing requirements should be handled.
Mise en Placebooking facts
- Phone+1 303-295-7799
- Sitelarimercatering.com
- Kitchen base3600 E 40th Ave Suite 007, Denver, CO 80205, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Denver, CO. Before booking, ask the caterer and venue which permits, insurance documents, kitchen-access rules, delivery windows, alcohol-service requirements, taxes, and fees apply to this specific event. Treat the written proposal and current local guidance as the source of truth.
Consider Before You Callfive questions to bring to the booking
- How far in advance do weddings book up, and is a tasting offered before the contract is signed?
- For drop-off, do you supply chafers and serving spoons, or does that come from us?
- Can you adapt the core menu for guests with allergies or dietary restrictions, and what's the deadline for finalizing it?
- What is included in the per-head price — appetizers, dessert, non-alcoholic drinks, gratuity, taxes?
- Do you carry a current health-department permit and a certificate of insurance the venue can request?
Table Questionsfrequent asks at the booking
- How is catering priced — per head or per dish?
- Pricing formats differ by caterer and event. Ask for a written proposal that identifies food, beverages, staffing, rentals, delivery, setup, taxes, fees, and any optional upgrades as separate line items.
- How far ahead should the kitchen be booked?
- Availability depends on the date, guest count, menu, staffing needs, and venue. Contact the caterer with those details and ask for the reservation deadline, deposit terms, and final headcount date in writing.
- Drop-off versus full-service — what is the practical difference?
- Do not rely on the label alone. Ask exactly who delivers, sets up, serves, clears, handles beverages, supplies equipment, and coordinates with the venue, then compare that written scope across proposals.
- How is the menu tasting handled?
- Ask whether a tasting is available, what it includes, what it costs, who may attend, and whether changes made afterward will alter the quote. The caterer's written tasting policy should control.
- What is the difference between a wedding caterer and a regular caterer?
- Directory categories describe public listing signals, not a guarantee of current scope. Ask about recent events similar to yours, the service timeline, staffing plan, venue coordination, and what is included in the contract.
- Tipping and service charges — how do they work?
- Ask the caterer to define every service charge, administrative fee, gratuity, and optional tip in the written quote. Do not assume one line item is distributed to staff unless the contract says so.