Catering By Design offers two full holiday buffet menus for Cary and the greater Triangle. The Holiday Buffet Lunch starts at $15.95 per person with a 25-guest minimum, and the Holiday Buffet Dinner or Weekend Menu starts at $21.95 per person with a 40-guest minimum. Both menus include a choice of entrées like slow roasted turkey with homemade gravy and cranberry sauce, Virginia baked ham with brown sugar glaze, and roasted pork loin with fig and port wine sauce, plus seasonal sides and dessert.

Catering By Design caters Thanksgiving dinners and Christmas parties across Cary and the Triangle. Thanksgiving menus typically feature slow roasted turkey with homemade turkey gravy and cranberry sauce along with classic sides like cornbread stuffing, red skin mashed potatoes and green bean casserole. Christmas party menus can include prime rib carving stations, baked ham, roasted pork loin and holiday-themed hors d’oeuvres based on the service format you choose.

Catering By Design provides full-service holiday catering across Raleigh, Cary, Durham, Chapel Hill, Apex and Morrisville. As a Leading Caterers of America member, 2026 Cary Magazine Maggy Award winner for Best Caterer and 2024 WRAL Voters’ Choice Caterer of the Year, we handle menu planning, delivery, setup, on-site staffing and cleanup so your team or family can focus on the celebration.

Catering By Design offers full bar service alongside holiday catering across Raleigh and the Triangle. Beer and wine bar service typically runs $12 to $18 per person for a two-hour reception, and full bar packages with signature cocktails run $18 to $30 per person. Licensed bartenders handle pacing, monitor for over-service and manage setup so your team can focus on hosting.

Catering By Design caters corporate holiday parties, office celebrations and company gatherings across Raleigh and the Triangle. Our holiday menus scale for teams of 25 to 500 or more guests and include buffet, hors d’oeuvres reception and plated service options. Add-ons like Prime Rib Carving Stations (15 per person) and Cocktail Shrimp Stations (6 per person) are popular for larger corporate holiday events.

Holiday party catering in the Triangle typically runs between $15 and $100 or more per person depending on service style and menu tier. Catering By Design’s holiday menu starts at $15.95 per person for a buffet lunch, $20 per person for brunch, $21.95 per person for a buffet dinner and $32 per person for an hors d’oeuvres reception. Full bar service, chef-attended stations and staff gratuity are typical add-ons to factor into your total event budget.

Yes. Catering By Design scales holiday catering for large gatherings up to 500 or more guests across Raleigh, Cary, Durham and the Triangle. Larger holiday events typically benefit from a buffet or hors d’oeuvres reception format, chef-attended carving stations and full bar service. We recommend booking 10 to 16 weeks in advance for events of 100 or more guests to secure your preferred date and menu.

Book 4 to 16 weeks ahead depending on event size. Small holiday parties under 30 guests should be booked 4 to 6 weeks ahead, medium holiday events for 30 to 100 guests need a 6 to 10 week lead time, and large corporate holiday parties for 100 or more guests should be booked 10 to 16 weeks in advance. Popular December dates in the Triangle fill fastest and often require booking by early October.

Yes. Catering By Design offers pickup, delivery and full-service catering for every holiday menu. Our team confirms the pickup date and delivery window during the booking process, and we schedule arrival ahead of your event start time so the food is ready when your guests arrive. Full-service holiday catering includes on-site setup, buffet attendants or plated service and complete cleanup.

Yes. Every Catering By Design holiday menu can be built to accommodate vegetarian, vegan, gluten-free and allergen-friendly needs. Share your dietary list with our team at least two weeks before your event so we can prepare dedicated items for guests with restrictions, rather than asking them to work around the main spread.