Large seated events in halls and ballrooms, served on time.
Banquets are about hitting a number cleanly — 150 plates out hot, at the same time, without the room waiting. We've run church halls, community centers, and hotel ballrooms, and the trick is staffing and staging, not magic. Buffet or plated, we size the crew to the room.
Every event is quoted to your guest count, menu and service style — there's no charge to get a custom quote, and you'll see everything in writing before anything is booked.
Planning an event that needs banquet catering? Banquet catering scales the kitchen up for a seated room without losing the live-cooking edge. La Peregrina Miami Catering is a Miami-Dade caterer led by Chef Reinaldo Lazo, and we serve the whole county — Miami, Miami Beach, Coral Gables, Doral, Kendall, Hialeah, Aventura, Homestead and everywhere between.
Plated courses or a generous buffet, with a paella or pasta station as the interactive centerpiece. Everything is prepared fresh for your event, and we accommodate vegetarian, vegan, gluten-free, no-pork and shellfish-allergy needs when you book — not improvised on the day. We can also build the menu around a theme or color story, add a dessert or sweets display, and arrange rentals like tables, linens and serviceware on request, so the food and the look come together as one package.
Awards dinners, fundraisers and large association events fit the format. How do I get a quote for banquet catering? Every event is quoted to your guest count, menu and service style — reach out and we'll send a custom quote in writing, with no obligation.
To book banquet catering, send your date, headcount and city through our contact form or message us on WhatsApp at 786-991-8740. We usually return a tailored menu and quote the same day, and two to three weeks' notice is ideal for weekend dates — though drop-off menus can often go out in 48 to 72 hours.
What sets La Peregrina apart from a standard Miami caterer is that the cooking happens at your event, not in a kitchen across town. Guests watch the food come together, it's served at its peak, and the setup doubles as entertainment. We bring the equipment, the staff and the clean-up, and we leave your venue the way we found it.
Tell us your date, headcount and city — we'll send a custom menu and quote, usually the same day.
We regularly handle a few hundred guests and scale the kitchen, equipment, and staff accordingly. Give us the venue and headcount and we'll confirm what's realistic for the space.
Buffet moves faster and costs less; plated feels more formal and needs more staff. For very large rooms a dual-sided buffet or stations often beats both on speed.
For paella nights, weddings, and anything with a live station, two to three weeks gives us the best shot at your date — Miami weekends fill up fast, especially November through April. Drop-off and office lunches we can often turn around in 48 to 72 hours. If your date is tight, message us anyway; we keep a short waitlist and sometimes shuffle things.
Yes. Gluten-free, vegetarian, vegan, pescatarian, no-pork, nut allergies — tell us when you book and we build it into the menu instead of scrambling day-of. The pasta station and grazing tables are easy to adapt; the seafood paella we'll flag clearly for shellfish allergies.
Send a few details and Chef Reinaldo's team will put together a custom menu — usually the same day. No deposit to get a quote.