Your Brooksville wedding menu comes down to your room, your guest count, and one tasting.

Menu planning starts with the room, not the recipe. Manor Barn and the Garden Room each hold up to 150 guests, and the menu our chefs build for a full room looks different from what they'd build for a smaller one — more stations, more staggered service, more staff moving food efficiently through a crowd. BoHo tops out at 55 guests, which opens up options that don't scale past a certain size: family-style platters, a single seated course sequence, a shorter bar list that still feels complete. Neither approach is better. They're built for different rooms.

This is also where the all-inclusive structure actually helps you. The menu isn't a separate line item you negotiate after you've already picked linens and lighting. It's part of the $15,000-$21,000 range for Manor Barn or the Garden Room, or the $9,500-$12,500 range for BoHo. You're not choosing a menu and then bracing for what it adds to the bill. The number you're quoted already accounts for the food, the bar, and the staff serving both. For the full breakdown of what sits inside that price, see what's included.

If you're still deciding between rooms, the menu question can help settle it. A 150-guest buffet with multiple stations needs the floor space and kitchen flow that Manor Barn and the Garden Room are built for. A tighter, more intimate meal for under 55 guests is where BoHo does its best work, especially if you're also doing a rehearsal dinner, shower, or brunch on-site, which runs $2,000-$3,000. Room comparisons in full detail live on pricing.

Most venues hand you a list of approved outside caterers and step back. We don't work that way. Our chefs, bar staff, and event staff are all in-house, which means the people cooking your dinner are the same people who've cooked in Manor Barn, the Garden Room, and BoHo before — they already know the kitchen, the service flow, and the timing that keeps food hot and guests moving. That familiarity is what lets a 150-guest buffet run without a backup at the carving station, or a plated dinner hit every table within minutes of each other.

It also means fewer people to coordinate. When catering is outside vendors, you're the one relaying dietary changes, confirming arrival times, and hoping the caterer's schedule lines up with your photographer's and your DJ's. Here, the chefs are already on the same internal team as your coordinator, so a last-minute headcount change or a new gluten-free guest is handled with one conversation, not three phone calls the week of your wedding.

The florist works the same way. Enchanted Design & Floral, our sister company, handles arrangements in-house too, which means your centerpieces and your menu get planned by teams that already talk to each other daily. None of this is outsourced coordination dressed up as convenience — it's one company running the food, the flowers, and the room.