SWEETS MENU / WORKSHEET

CUSTOMER INFORMATION

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EVENT INFORMATION

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VENUE INFORMATION

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GUESTS

 

 

 

 

 

 

Enter the Total Number of Guests Here, and a quantity next to each item. The Totals and Price will automatically be calculated for you.

 

 

 

 

 

 

 

 

 

 

Enter the Number of Guests (from the total above) under the age of Ten years here.

 

 

 

 

 

 

 

 

 

 

 

To print this worksheet , press the "Print This Menu" button when you finish. 

 

 

 

 

 

 

 

 

 

QTY.

 

 

 

PRICE EA.

TOTAL

 

Our Signature Tuxedo Strawberries: Jumbo California Driscol Strawberries Double-Dipped in Dark and White Chocolates and Hand Decorated with Bowties and Buttons

 

1.50

 

 

 

 

 

 

 

Fancy Assorted Mini Pastries: Cream Puffs, Eclairs, Macaroons, Pecan Pralines, Raspberry Jewels, Triple Chocolate Brownies

 

1.25

 

 

 

 

 

 

 

Petite Fruit Tartlet: With Pastry Cream and assorted fresh Fruits Crowned with Apricot Glaze and Toasted Almonds

 

1.75

 

 

 

 

 

 

 

Mini New York Cheese Cakes: Topped with a Glazed Fresh Strawberry Fan

 

1.75

 

 

 

 

 

 

 

Chocolate Torrone: A Divine Fudgy Imported Chocolate Mousse Garnished with Shaved Chocolate

 

4.00

 

 

 

 

 

 

 

Macedoine of Fresh Seasonal Fruits: Hand-Cut and tossed in a natural Syrup and a Julienne Zest of Fresh Orange, Lemon, and Lime

 

3.50

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

OTHER OPTIONS

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

SUBTOTAL

 

Mass 5% Sales Tax ? ( 1 for Yes , 0 for No )

 

SALES TAX

 

 

 

 

TOTAL

Automatic recalculation 

All Prices are Per Person or Per Piece,and are subject to 5% MA meals tax. 
 Prices may change due to Seasonal Market Changes.
Service Personnel, Chafing Dishes, Etc., are not included, but are available if you wish.

A Piece Of Cake Catering   7 West Main Street, Merrimac, MA 01860     
 Ph:  978-346-0567    •    Cell:  978-397-5266