“Cooking is like love. It should be entered into with abandon or not at all.”
Harriet van Horne

Event Form

Laura Cabot Catering is celebrating 40 years of experience. Let us help you plan your perfect event.

Please let us know some details about your event.
We would be happy to explore with you our menus for parties large and small, island events, weddings, anniversaries and also our intimate dinner party offerings. We specialize in meeting your budget with a vast selection of options that will make your occasion a fine reflection of you as a host.

It all begins with our event form. We will respond shortly after we receive it .

Thank you for your interest in our catering services!

Event Form

Name *

Email *



Street Address




Location of Event *

Event Date

Number of Guests *

Describe your event and ask us questions *

How did you hear about us? *

Catering Policy

Payment Schedule
A non-refundable deposit of $1500 is required to reserve a date for our services, $2000 for weekend reservations. A final guest count ten days prior to the event is required. In the event attendance increases, added adjustments will be made. If attendance decreases, billing will be made referencing to the final guest count that is submitted ten days prior to the event.

A deposit of one third of our price quotation is required immediately upon acceptance of our proposal, one third at mid- point and the remaining balance due the week of the event. All prices are subject to Maine sales tax of eight percent and may be impacted by inflation.

The first consultation is free of charge. In the event that you decide not to employ Laura Cabot Catering, subsequent consultation time will be charged at the rate of $75 per hour.

Service personnel costs are outlined in your quotation; personnel whose services are required beyond times stated in your quotation will be billed at $60 per hour, $65 per hour for bar tending and chefs and $75 per hour before 6am and after midnight. Gratuities will not be added to any bill unless we are asked to do so.

Gratuities are standard for event personnel and are not included in billing.