Fancy Entrées, Cheap Desserts: Mix-and-Match Menus

Budgets may be shrinking, but appetites certainly aren't. So we asked caterers to design dishes that suit both high and low price points, allowing you to mix and match to suit your bottom line—and guests' expectations.

By Lisa Cericola April 27, 2009, 8:00 AM EDT

A first course splurge: pork belly lardons, tempura-battered oysters, and poached quail eggs

Photo: John Cullen for BizBash

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