Chappaqua caterer with a retail shop at 26 North Greeley Avenue, publishing sample wedding menus and no prices at all.
Susan Lawrence Gourmet Foods works out of 26 North Greeley Avenue in Chappaqua, where the same business runs a retail gourmet shop, open Monday through Saturday from 9am to 5pm. That address is the most concrete fact on the site. The weddings and catering pages publish four named sample menus, one of them a museum gala written for 300 guests. What they do not publish is a single dollar figure. No per-person range, no minimum, no staffing rate, no cake price. We read those pages on 11 September 2026. Every wedding here is quoted after a consultation, which is common among northern Westchester off-premise caterers and still leaves you comparing proposals with nothing to anchor them.
Sample menus tell you what dinner looks like and nothing about what it costs. Every wedding is quoted after a consultation. Ask for the proposal in writing, with food, beverage and staff split apart from rentals and delivery. Settle whether the wedding cake sits inside the per-person figure. Because no service area is published, get the travel charge for your venue named on the same document.
The weddings and event catering pages at susanlawrence.com, read 11 September 2026. Checked September 2026. First party means the business’s own site or rate card. Marketplace means The Knot, WeddingWire, Zola, Wedding Spot or similar. Nothing here is averaged or estimated.
Not one dollar figure reaches the weddings or catering pages, and every wedding is priced only after a consultation.
Most off-premise caterers are a kitchen behind an unmarked door. This one sells food to the public at a Chappaqua address six days a week, which means you can taste the product before you ever book a tasting. The retail line and the wedding line come out of the same operation.
The business also carries a fixed cost base in northern Westchester and a reason to stay close to home. The site never states a service area. Ask directly how far south and east the team will travel, and what that adds to the bill.
The menus are titled by occasion. There is a casual June garden wedding and a September wedding dinner. A museum gala for 300 guests and a Tuscan family-style dinner complete the set. Each one shows composition and season. None of them shows cost.
That format tells you how the kitchen thinks about a month and a room. It does not tell you where dinner lands per head. Bring your guest count and your venue’s kitchen situation to the first call, because both drive the number harder than the menu does.
The specialty list includes hors d’oeuvres and custom-designed wedding cakes alongside the catering itself. A caterer who bakes the cake removes one vendor from your list and one delivery from your timeline. Check whether the cake is priced inside the per-person figure or billed separately, because both models exist and the difference shows up late. A cake tasting may be included or charged, and the delivery window on the day is worth fixing too.
We found no figures anywhere on the weddings and catering pages. Have them send a written proposal that separates food, beverage and staff. Rentals, delivery and the service charge each need a line of their own. That charge should come as a percentage, with a clear answer on whether New York taxes it.
Then put the question the site leaves open. How far will they travel? Chappaqua to Bedford is nothing. Chappaqua to the southern end of the county on a Saturday in June is a different conversation, and it should have a number attached.
Abigail Kirsch Off-Premise Catering, Amore Pizzeria and Italian Kitchen (Off-Premise Catering), Anne Booth Catering, Bedford Gourmet.