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full-service catering
from a drop-off box of a dozen lunches to a multi-course gala for hundreds, our seasoned team executes your gathering seamlessly.
family owned + operated - washington d.c. - since 1983
local. seasonal.
sustainable.
that’s the green plate way.
01 - the green plate way
eat well.
do good.
our philosophy is to provide delicious meals and excellent service while supporting our local community and respecting mother nature. every detail makes a difference - from environmentally responsible sourcing and plant-forward menus, to a zero-waste kitchen.
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01
catering with care
sophisticated to simple, tailored to your table - and almost every allergy and restriction accommodated.
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02
a step beyond reduce, reuse, recycle
local farmers, cleaner food, a smaller footprint. event by event, a food future worth keeping.
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03
a kitchen with a mission
zero-waste, green america gold certified, run on wind and solar. scraps become stock and soil.
02 - the seasonal almanac
our palette turns with the year. four seasons, four tables - a taste of each below, the full menus a click away.
01 / 04 - summer
summer
- market heirloom tomato salad, fresh mozzarella, toasted pine nuts
- slow roasted salmon, sun dried tomato pesto, fresh herbs
- grilled corn salad, peppers, lime, fresh basil
- peach & cherry crisp, whipped cashew cream
02 / 04 - fall
fall
- waldorf apple salad, celery, arugula, candied walnuts
- vegetable panang coconut curry, sweet potatoes, green beans
- roasted brussel sprouts & cauliflower, pomegranate seeds
- pumpkin spice cupcakes, maple sugar glaze
03 / 04 - winter
winter
- winter harvest salad, shaved beet, gorgonzola
- braised short ribs, red wine, tomato sauce
- potatoes dauphinoise, layered gold potatoes, garlic
- almond torte, vanilla bean whipped cream
04 / 04 - spring
spring
- baby spinach & arugula salad, sliced strawberries, goat cheese
- wild mushroom ravioli, arugula pesto, toasted pine nuts
- haricot verts, garlic, lemon zest
- sheet cake, mixed berry filling, lemon glaze
01 / 04 - summer
summer
03 - family owned + operated
since 1983.
by bicycle, at first.
kit wood started kit’s catering in the d.c. region in 1983 - delivering vegetarian bagged lunches by bicycle, her infant son ryan in the carrier. as her clientele grew, she renamed the company for the mission she was building: green plate.
over forty years later, with ryan in line to take the reins, the philosophy is unchanged - just powered by wind and solar now.
read the whole story
kit & ryan wood - founders
04 - what we do
from boxed lunches
to 700-guest galas.
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custom menus
every proposal is built for one event - seasonal, local, and tailored to your taste, with almost any allergy or dietary restriction accommodated.
03
preferred venues
nearly forty years in the region’s most beloved rooms and gardens. we know their rules, so you don’t have to.
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est. 1983
family owned + operated
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17
preferred venues
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0
waste to landfill
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100 %
wind + solar powered
kind words - from the table
let’s begin
let’s plan something
delicious.
tell us about your event - the date, the room, the people at the table. every proposal is custom, and it starts with hello.