Catering · Service · Hospitality

Four ways to host with NaFasi.

Every menu is composed in residence with our clients. The pricing below is a starting point — full quotes follow a short conversation about your guests, your venue, and the kind of meal you want them to remember.

/01

Weddings & Celebrations

Plated, family-style, or station service for 40 to 250. Tasting and menu drafting included. Vendor coordination handled.

Custom multi-course menu
Front-of-house service team
Tasting for two, two months out

From $115 / guest

/02

Private Dinners

Eight to thirty seats. Multi-course menus designed around the room and the night. Service team in-house.

Five to seven courses, plated
Wine pairing on request
Chef present for the meal

From $185 / guest

/03

Corporate & Drop-off

Lunch, off-sites, and team meals across Baltimore. ACH, net-30 invoicing, and W-9s for procurement teams.

Drop-off, buffet, or plated
Dietary tagging on every dish
Account team for repeat clients

From $32 / guest

/04

Cooking Classes

Monthly themed classes with Chef Maynard. Limited to twelve seats. Dinner included. Open to the public, group bookings on request.

Three hours, hands-on
Recipe pack to take home
Wine and dinner included

$95 / seat · monthly

How it works

From inquiry to plated.

Consult

Tell us the date, guest count, and venue. We respond inside one business day with a draft menu and a starting price.

Tasting

For weddings and private dinners, we host a tasting for two at our South Arlington kitchen, two months out from your date.

Plan

Final menu locked in 30 days out. Service plan, timeline, and dietary tagging walked through with you and your venue.

Plate

Our team arrives early. We work clean, on time, and out of your way. Final invoice settles on the next business day.

Payment terms

Plain English. Industry-standard.

50% non-refundable deposit reserves your date. The balance is due seven days before the event. Corporate clients with established account history can pay net-30 by ACH on request.

All quotes are itemised. We don’t mark up rentals, alcohol, or vendor coordination — those flow through at cost. Service charge is 18% on weddings and private dinners, included in the per-guest figure for corporate.

Cancellation: full refund of any payment beyond the deposit if cancelled more than 60 days out. Inside 60 days, balance retained pro-rata against costs already committed.

Frequently asked

Questions we hear most.

What service area do you cover?

Greater Baltimore as a default — including Federal Hill, Fell’s Point, Mt. Vernon, Hampden, Canton, and Towson. We’ll travel to DC, Annapolis, and the Eastern Shore for weddings and multi-day events; travel and lodging are passed through at cost.

Can you handle dietary restrictions and allergies?

Yes — every menu is tagged for dairy, gluten, nuts, shellfish, soy, and pork before it leaves the kitchen. Plant-based options aren’t an alternative menu — they’re composed alongside everything else. Severe allergies should be flagged at inquiry so we can plan station separation.

Do you provide alcohol service?

We don’t hold an alcohol license, but we work with three trusted Baltimore bar partners and will coordinate end to end. You pay them direct, we handle the timing.

What’s your minimum?

Weddings and private dinners: 12 guests. Drop-off corporate: $400 minimum order, free delivery inside Baltimore city limits.

How far in advance should I book?

Weddings: ideally 6–9 months out, though we keep two slots a quarter open for short-notice requests. Private dinners and corporate: 3–6 weeks is comfortable.

What happens if it rains / power fails / something goes wrong?

We carry full liability and workers comp. Our service team has run events through power outages, August thunderstorms, and one memorable February ice storm. We’ll plan a Plan B with you on the planning call.

Tell us about your event.

One business day to a draft menu and a starting-at price. No commitment, no hard sell.

Start an inquiry