A full grazing table of charcuterie, cheese and fresh fruit styled down a dining table with candles

Grazing Tables

grazing tables, charcuterie boards, brunch styling, and luxury event catering throughout NYC and Long Island.

What it is

The same menu, board & table

A grazing table is not a different menu — it is the same food, spread out. The menu card names every option twice: Classic Board & Table, Vegetarian Board & Table, Breakfast/Brunch Board & Table. One is built on a single board, the other runs the length of a table.

So the components do not change: smoked & cured meats, a variety of cheese, seasonal vegetables, seasonal fruits, olives, pickles, dips, jams, herbs, nuts, baguette or crackers — and, on every single one of them, seasonal fresh or preserved foliage & flowers.

See the full menu

Two large charcuterie boards styled along a linen table runner with a platter of sliced baguette

Two boards, one runner, one table

On the table

Foliage & flowers, every time

Every board and every table on the menu ends on the same line: decorated with seasonal fresh or preserved foliage & flowers.

That is the Classic table. The Vegetarian table leaves the meats out and adds dried fruits. The Breakfast/Brunch table is built around smoked salmon, herb goat cheese, chives goat cheese, cream cheese, capers, olives, fresh tomatoes, fresh shallots, fresh dill and everything seasoning baguette.

Charcuterie board with cured meats, cheese, olives and edible flowers next to sliced baguette

Baguette alongside the board

Grazing board styled with sliced oranges, kiwi, olives and greenery across the front

Citrus worked across the front

How it works

From the first message to the table

Four steps, and the last one belongs to your guests.

Start an inquiry

Reach out

It starts with a message — the contact page, or MEZA on Instagram.
The occasion, the guests

A wedding, a brunch, a shower, a corporate event, a private gathering — and how many people the table has to feed. Grazing tables are priced per guest.
Styled on the table

The spread is arranged along the length of the table where it will be served, and finished with seasonal foliage and flowers.
Guests help themselves

Nothing is portioned out. Everyone serves themselves, straight from the table.