As Chive' is almost fully booked for weddings in 2025 we wanted to promote our 2026 bookings. Chive usually books a year in advance with May and September being the first months to book. If you have a date in mind please reach out to us to inquire about a proposal. You can email us to set up a quick phone call or you can check out our questionnaire.
2026 Wedding special
Expires March 30, 2026 - Client must book their wedding/event by March 30, 2026 in order to obtain specials below. Any deviations from scope or menu below will void special pricing. Additional fees may apply for weddings outside of a 60 mile radius from Detroit, MI. We will take allergens into consideration without modifying special pricing. Does not include linens, napkins, rentals, water glass, water service, beverages, event planning, event design, day of coordination, bar services. Price includes tax and gratuity. Special only available for parties of 50 or more.
$54/per guest - includes tax and gratuity
Includes Appetizers, Buffet, Dessert, Servers, Plates, Dinner Fork, Dinner Knife
TRADITIONAL
Appetizer - Amuse Bouche Display
Bruschetta (ciabatta, tomato, basil)
Charcuterie Bite (prosciutto ham, apricot, melon, mozzarella, chives)
Taco (corn tortilla, chicken tinga, chipotle cream, mango salsa)
Formal Table Set Up, Tiers and Decor for Guests to Enjoy During Cocktail Hour
Buffet
Italian Lemon Chicken (braised chicken breast, lemon sauce, fresh herbs)
Mostaccioli (baked penne pasta, house red sauce, mozzarella, parmesan, basil)
Green Beans (Italian poached green beans, garlic, tomato, seasoning)
Roasted Potatoes (new potatoes, seasoning, garlic, olive oil)
Italian Salad (romaine, seasonal greens, pepperoncini, tomato, red onion, parmesan, chickpeas, olives, Italian vinaigrette)
Dinner Rolls
Dinner Plate at Buffet
Dinner Fork
Dinner Knife
Formal Buffet Set up and Decor
Fork and Knife Placed on Tables
Dessert
6” Cutting Cake
Cocoa Sponge, Vanilla Buttercream
Vanilla Floral Piping - Gold AccentsCake Stand & Cake Knife
Table Set Up, Tiers and Decor
Chocolate Cocoa-Fudge Cupcakes
Vanilla Berry Cupcakes
Paper Napkins
Formal Table Set Up, Tiers and Decor for Guests to Enjoy After Dinner
$54/per guest - includes tax and gratuity
Includes Appetizers, Buffet, Dessert, Servers, Plates, Dinner Fork, Dinner Knife
VEGAN
Appetizer - Amuse Bouche Display
Bruschetta (ciabatta, tomato, basil)
Vegan Cheese Bite (housemade pepper cheese, cracker, pepper relish)
Vegan Taco (corn tortilla, fried artichoke, avocado cream, pico de gallo)
Formal Table Set Up, Tiers and Decor for Guests to Enjoy During Cocktail Hour
Buffet
Italian Lemon Panko Chickie (vegan panko crusted chickie seitan, lemon sauce, fresh herbs)
Mostaciolli (baked penne pasta, house red sauce, vegan mozzarella, parmesan, basil)
Green Beans (italian poached green beans, garlic, tomato, seasoning)
Roasted Potatoes (new potatoes, seasoning, garlic, olive oil)
Italian Salad (romaine, seasonal greens, pepperoncini, tomato, red onion, parmesan, chickpeas, olives, Italian vinaigrette)
Dinner Rolls
Dinner Plate at Buffet
Dinner Fork
Dinner Knife
Formal Buffet Set up and Decor
Fork and Knife Placed on Tables
Dessert
6” Cutting Cake
Cocoa Sponge, Vanilla Buttercream
Vanilla Floral Piping - Gold AccentsCake Stand & Cake Knife
Chocolate Cocoa-Fudge Cupcakes
Vanilla Berry Cupcakes
Paper Napkins
Formal Table Set Up, Tiers and Decor for Guests to Enjoy After Dinner
Services
Servers
Chef Suzy
Sous Chef
$54/per guest - includes tax and gratuity
Includes Appetizers, Buffet, Dessert, Servers, Plates, Dinner Fork, Dinner Knife
Expires March 30, 2026 - Client must book their wedding/event by March 30, 2026 in order to obtain specials below. Any deviations from scope or menu below will void special pricing. Additional fees may apply for weddings outside of a 60 mile radius from Detroit, MI. We will take allergens into considerations without modifying special pricing. Does not include linens, napkins, rentals, water glass, water service, beverages, event planning, event design, day of coordination, bar services.
Contact Chef Suzy to discuss your menu and ideas.