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Ficarra prices its catering by the tray, not by the head. An antipasto board is $90 for a half tray and $160 for a full. Veal chops are $250 and $375. Scallops run $260 and $500. The Hicksville restaurant publishes no per-person wedding package at all, which puts it in a different lane from the off-premise caterers on this site.
ficarraristorante.com/hicksville-ficarra-cateringThe catering page is a restaurant tray menu covering antipasto, salads, pasta, meat, seafood and sides. Everything is priced two ways, half tray and full tray. An antipasto board is $90 or $160. A veal chop tray is $250 or $375. Scallops are $260 or $500. There is no per-person wedding menu, no staffing line and no mention of service. That makes Ficarra a fit for a drop-off event where you already have the tables and the people to set food out, such as a rehearsal dinner at home.
WeddingWire lists Ficarra with a $7,000 starting price for weddings. We could not find that number, or any package, on the restaurant's own catering page. Both figures are printed here because they conflict. Our reading is that the marketplace number reflects some kind of full-service arrangement that is not described on the site. Ask the restaurant directly what $7,000 buys, and if it includes staff.
Ficarra describes its cooking as Italian-American with Sicilian roots. The trays follow that: antipasto, pasta, veal, seafood. For a couple who wants the food from their family's Sunday table at a casual event, that is the appeal. For a plated reception in a tent, it is not the right tool, and the restaurant's page does not pretend otherwise.
A 20% administrative fee, charged on food, staff and beverage totals, is the first number you will find on Art of Eating's FAQ, and the company says plainly that it is not a gratuity.
Family-style dinner is $75 per person, plated is $90 and the chef's experience is $125, all posted on Hamptons Heirloom's homepage.
Day-of and month-of coordination come from the same office as the food at Platinum Party, which is not the norm for a Long Island caterer.
Ryan Flatley and Samy Sabil both cooked at North Fork Table and Inn before starting Creative Courses, and they also run a sister business, The North Fork Shack.
A bagel cafe that opens at 6am seven days a week is the storefront behind Broadway Gourmet Caterers, and the wedding menu is a separate document from the deli board.
Off-site North Fork catering since 1993, run out of the Jamesport Manor Inn at 370 Manor Lane: that is Christopher Michael Catering in one line.