WEDDINGS

Your menu selection, guest count, venue location and service style will determine the agreed service pay. Service does not include the cost of rentals, which are charged separately.

There is a $5k minimum for full service weekend events from May 1 through November 1st.

Full service is available for intimate weddings of 8-30 guests, and for wedding parties of 8-30 guests.

Appetizers and cocktail hour bites are available for up to 60 guests.

Intimate wedding catering is our specialty. There is an 8 guest minimum.

Step 1: After submitting an inquiry, you’ll receive an email within a few days confirming availability and the link to schedule your menu consultation with Chef Rebecca.

Step 2: Your menu design session will likely take 30 - 60 minutes, and is an opportunity to ask questions, and to dive heart-first into your vision, crafting the perfect menu for your wedding.

Step 3: Once you’ve selected a menu that aligns with your vision, securing your date(s) is a simple process. We require a signed contract and a 50% deposit to confirm your booking.

May - October is peak wedding season in Maine, with prime availability for outdoor ceremonies and higher demand for dates. It’s recommended to book your dates as soon as possible as our summer calendar often fills up and is fully booked by the end of May.

November through April is considered the off-season and offers greater flexibility and reduced minimums. Winter events can usually be booked up to 6 weeks prior to your event date, depending on the complexity of the menu and services. It’s still advisable to book as soon as possible to ensure availability and enough lead time to secure rentals and specialty ingredients.

It’s a pleasure to accommodate special dietary needs. Most of the dishes on the menus are easily made vegetarian or vegan, and without gluten, dairy, nuts, peanuts, and egg.

Without the availability of a designated allergen-free kitchen and equipment, we’re unable to ensure the absence of cross-contamination to provide meals for guests with severe allergies or with Celiac Disease.

MWP does not have a liquor license. We are happy to offer guidance for your beverage selection, and can suggest pairings for your meal. A list of preferred local bar tending companies is available upon request.

MWP is a one stop shop offering tabletop rentals coordination. Rentals are subject to availability and will be invoiced separately after a design consultation to determine your preferred style and needs.

Yes. Myself and everyone on staff is fully vaccinated and up to date on our booster shots. If requested, we are happy to be fully masked at all times while onsite at your event. We continue to follow the CDC and OSHA guidelines for food service.

You will be notified immediately if any members of staff or their households show symptoms or test positive for Covid-19. We ask that you do the same.

Yes! We love Island events and have catered intimate weddings on Peaks Island, Cow Island, and on Cliff Island. Service is also available to Chebeague Island, Cousins Island, and Little Diamond, and Great Diamond Island. Water taxi or ferry transportation will simply be added to your service cost. Schedule a consultation to discuss logistics and to plan a site visit.

All food and paper scraps are composted, thanks to Garbage to Garden. If your wedding venue doesn’t have compost onsite, we will bring our own buckets. Learn how we are are reducing our footprint.