The Pasta House Catering Co.
Wedding Caterer
+1 314-644-1400
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
The Pasta House Catering Co. provides wedding, corporate, social, and bereavement catering from 2200 59th Street in St. Louis. Its documented options include pickup, delivery, full-service staffing, cuisine choices beyond its traditional restaurant offerings, pasta dishes, specialty trays, taco and fajita bars, salads, desserts, and beverages.
The Pasta House Catering Co. offers catering for weddings, office parties, seminars, private celebrations, fundraisers, galas, school events, and bereavement gatherings in the St.
Louis area.
Located at 2200 59th Street in St.
Louis, the catering division provides pickup, delivery, and full-service staffing.
Its menu lineup includes appetizers, specialty trays and sandwiches, lighter fare, pasta selections, traditional duos, signature chicken, catering feasts, fajita and taco bars, salads, desserts, and beverages.
For weddings, the company describes menus ranging from traditional restaurant dishes to upscale and distinctive catering options, including tenderloin and seafood, with customization available.
Corporate offerings include breakfast, box lunches, happy hours, and dinners designed for different parts of the workday.
Social catering covers private parties and community events, while bereavement catering is intended for celebrations of life.
The Pasta House Catering Co. can be reached at +1 314-644-1400 or through pastahousecatering.com.
Event organizers should confirm current menus, pricing, delivery details, staffing scope, and availability for the specific date and venue.
Mise en Placebooking facts
- Phone+1 314-644-1400
- Sitepastahousecatering.com
- Kitchen base2200 59th St, St. Louis, MO 63110, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in St. Louis, MO. 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?
- What's the server-to-guest ratio you staff at, and is bar service an additional package?
- For drop-off, do you supply chafers and serving spoons, or does that come from us?
- 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.