Culinary Director Nick Schmuck, Executive Chef Nick Lacasse, Service Captain Christian Vargas, and Beverage Director Matt DiMare lead the kitchen and bar at Walden, creating seasonal, wide-ranging menus and an elevated dining experience beyond the ordinary.
Our pricing is simple. We offer one hospitality package for $195 per guest that is comprehensive, customizable and allows you to budget most of your event from day one. It includes:
• Passed hors d’oeuvres
• Two-course plated dinner
• Five-hour open bar
• Tableside wine service and choice of welcome cocktail or sparkling toast
• On-site rentals
• Dedicated staffing
We have a beautiful 1000-square-foot restaurant-grade kitchen and two full bars where we work and play. And our tables, chairs, china, napkins, flatware, glassware and service pieces are all available to you as part of that one fee.