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Adirondack Wedding Catering
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Our Philosophy on Food

Through dozens of weddings, birthdays, fundraisers and special events, Farmstead Catering has never served the same menu, or menu item, twice. Our food is as original as the clientele we work for. And with limitless options for farm-fresh ingredients and recipes, why would you ever duplicate? Our flavors are based on the seasons and the character of the events we are catering. The options below are some examples but are used just for illustration. To design a unique menu and service style, give us a shout!

 
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Spring

hors d'oeurves:

  • Nettle soup shots topped with a dollop of creme fraiche, and herb salt
  • First herbs in deviled eggs laid in a nest of baby greens covered by a thin slice of radish
  • sprouted grain crisps with farm made soft cheeses and pickled vegetable

salad:

  • Baby greens and sprouts, crispy roots and wild leek vinaigrette

sides:

  • Sweetest sugar snap pea slaw with radish and herbs, coated in sunflower oil and apple cider vinegar, garnished with pea blossoms
  • roasted baby carrots with pea shoots
  • crispy bacon and fiddlehead corn bread
  • asparagus in herb butter sauce with shaved hard cheese

main:

  • Crisp chicken with lemon balm pesto
  • Farm made ricotta, wild mushroom and greens stuffed cannelloni covered in a light cream sauce
  • Pork roast braised in milk and fresh herbs

dessert:

  • whole wheat angel food cake with strawberries and cream
  • strawberry sorbet
  • maple panna cotta and cookie crumble
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Summer

hors d'oeurves:

  • Flax seed crisps with charred scallion aioli
  • Bruschetta with farm made mozzarella on sourdough crostini
  • Roasted beet tartlets, whipped goat cheese, chives, and sheep sorrel
  • Charcuterie (pate, duck rillette, summer sausage) and soft cheeses with pickled vegetables, berries, and whole grain mustard

salad:

  • mixed greens, pickled fennel, parsley paneer cheese, maple balsamic vinaigrette and nasturtium flowers

sides:

  • Roasted green beans, baby fennel, and garlic scapes with fennel fronds and arugula flowers
  • Naan bread brushed with bright herb butter
  • Early root slaw with broccoli raab, feta cheese, and cilantro

main:

  • Chicken roulade, stuffed with ricotta, herbs, and caramelized onions, and an apple cider jus
  • Carrot and confit duck ravioli baked in a light béchamel cheese sauce
  • Grilled eggplant with onion, fennel, and herb dressing

dessert:

  • Milk tart topped with ripe candied currants
  • Raspberry galette and mint sorbet
  • Melon sorbet with a drizzle of honey
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Autumn

hors d'oeurves:

  • Pumpkin bread roll with scallion and thyme goat cheese
  • Miniature pork sliders and slaw on buttermilk biscuits
  • Various sausage bites with fresh herb dipping sauces
  • Delicata squash rings and sunflower seed pesto on rye crisps

salad:

  • Shredded kale and spinach, dried apple bits, marinated carrots and bacon-buttermilk dressing

sides:

  • Deeply roasted broccoli and cauliflower drizzled in a light arugula and basil pesto sauce and sunflower oil
  • Onion sourdough focaccia and fresh butter
  • Potato and leek au gratin
  • Grilled acorn squash wedges brushed with sage butter

main:

  • Multicolored lasagna with pork, chicken, and vegetables layered in tomato and béchamel sauces
  • Roast leg of lamb with birch syrup glaze and pickled onion
  • Sweetcorn casserolle topped with stuffed mushroom heads

dessert:

  • Apple and custard tarts with caramel swirl
  • Carrot cake cupcakes, with maple cream cheese topping and candied carrot twist
  • fall raspberry and cream gelato with ginger cookie crisps