Catering
The same beef. Somewhere else.
Whatever we do in this building, we can do in yours — barn, hall, office, or backyard. The beef is the same beef; only the address changes.
What’s on at Old Main
Catering
Off-site, on the same beef.
Barn, hall, office, church basement, backyard. The kitchen travels; the sourcing does not change. What you eat at a catered event is what you would have eaten had you driven to Main Street.
We cater across Crete, Lincoln, and the rest of Saline County. Distance beyond that is a conversation rather than a no.
How it gets served
Menus are built per event rather than picked off a tier list — the format below is the starting point, not the whole conversation.
Carving station
A whole cut from our own herd, carved to order in front of your guests. The centerpiece option, and the one that most looks like what we do here.
Best for receptions and large seated dinners.
Family style
Platters down the middle of the table and everyone reaching. Beef, sides, and bread brought out together, refilled while people are still eating.
Best for rehearsal dinners and company tables.
Plated dinner
Individual courses, served to the seat. The formal option, with the same kitchen and the same beef behind it as the dining room downstairs.
Best for weddings and formal corporate events.
Appetizer spread
Passed or stationed, hot and cold, sized to the room rather than the head count. Good for events where people are standing and talking rather than sitting.
Best for open houses, fundraisers, and cocktail hours.
What We Need
Three things get you a quote.
The date and the address
Including whether there is a kitchen on site, power, and covered space. All three change what is possible and none of them are dealbreakers.
The head count
A range is fine this early. We would rather plan against "sixty to eighty" than against a number you are not sure of yet.
The kind of night
A wedding, a board dinner, and a retirement party want different food and different pacing, even at identical head counts.
Tell us about the event.
Send the date, the location, and roughly how many people. We will come back with what fits and what it costs.
Or call (402) 418-7101
Or host it here
We also have the room.
Four spaces on Main Street, including four thousand square feet of beer garden — sometimes easier than moving the whole event.
Or call (402) 418-7101