Your fall 2025 menu is designed, cooked, and served by our own kitchen.

Every Saxon Manor package includes catering by our own kitchen. That means the chefs cooking your wedding meal work for us, not for a third-party company you have to vet, deposit separately, and coordinate on your own. Manor Barn and Garden Room packages run $15,000 to $21,000 all-inclusive for up to 150 guests, and BoHo runs $9,500 to $12,500 all-inclusive for up to 55 guests. Food is inside those numbers, not added to them. When you get a quote, the number you sign is the number you pay, whether you're feeding 40 people or 150.

Here's the honest part, since you searched fall 2025 specifically: we're currently booking 2026 and 2027. If you're planning a fall 2025 wedding, ask us directly what, if anything, is still open — we won't tell you a date is available when it isn't. For most couples reading this, the practical planning window is 2026 or later, and that's actually useful: it gives our kitchen and your coordinator more runway to build a menu around your actual wedding, not a rushed one. See current package details on pricing.

Because catering sits inside one kitchen and one contract, there's no separate caterer walkthrough, no second insurance certificate, no coordinating two vendors' timelines on your wedding day. Your coordinator and your chef are on the same team, working from the same floor plan and the same schedule. That's the difference between all-inclusive on paper and all-inclusive in practice — the people cooking dinner already know what time your ceremony ends and how long cocktail hour runs, because they're staffing both.

There's no fixed banquet card you're required to pick from. The kitchen designs each menu around the couple and the season, and fall is a season that gives chefs room to work — warmer sides, richer sauces, seasonal produce instead of whatever's shipped in during August. What that looks like on your specific menu depends on your tasting conversation, not a printed list we hand you at the tour. If you want a heavier, cooler-weather dinner because you're marrying in October or November, say so at the tasting and the chef builds toward it.

Your tiered cake, with tasting, is part of every package — it's not a separate vendor or a separate bill. The same coordination that shapes your dinner menu shapes the cake: flavor, size, and design get worked out with input from the kitchen so the two aren't disconnected from each other. If you'd rather bring in an outside baker, talk to your coordinator about it directly rather than assuming; the package is built around the in-house option.

Bar and event staff are included as well, and they're staffed as part of the same team as your kitchen and coordination, not subcontracted separately. If you're also planning a rehearsal dinner, bridal shower, or brunch in the BoHo space, that runs $2,000 to $3,000 and follows the same in-house model — one kitchen, one point of contact, one price you already know before you sign anything.