Our Philosophy on Food

Through years of weddings, birthdays, fundraisers and special events, Farmstead Catering has never served the same menu twice. Our food is as original as the clientele we work for. And with limitless options for farm-fresh ingredients and dishes, why would we ever hold back? Our flavors are based on the seasons and inspired by the character of the events we are catering. The options below are illustrations of what we can make. To design a unique and personal menu, give us a shout!

 
 

SPRING CELEBRATION

hors d'oeurves:

  • artisan cheese platter, pickled ramps, grilled fiddle heads, nettle flat crisps, whole grain mustard

  • mushroom and pea steam buns

  • radishes, horseradish goat cheese dip

  • sorrel dolmas, whey ricotta, bulgur, garlic mustard aioli

first course:

  • arugula, pea shoots, shaved radish, corn nut crumble, wild leek vinaigrette

  • heirloom cornbread and naturally fermented whole grain bread loaves, spring compound butter

main:

  • open fire grilled beef cuts, spring salsa verde

sides:

  • parsnip, miso, over wintered scallions

  • asparagus, horseradish hollandaise, chives

  • charred brocolini, cured egg yolk, spiced pepitas

dessert:

  • green strawberry and rhubarb short cake, maple whipped cream

drinks:

  • old fashioned birch beer

  • maple kombucha

ELEGANT SUMMER PICNIC

harvest table:

  • charcuterie, salumi, aged cheeses, fresh/fermented/pickled fruit and vegetables, spreads and dips, legume and grain salads, spiced seeds and nuts, breads, crisps, crackers, and more seasonal offerings

salad and bread station:

  • heirloom tomatoes, creamy feta, sunflower sprouts and seeds, bright herb vinaigrette

  • toasted corn flour baguettes, koji cultured butter

main:

  • grilled chicken quarters, bright green herb sauce

  • pork roasts and grilled sausage

  • griddled polenta, charred tomato, eggplant, zucchini and herbs

sides:

  • red potato salad, light dressing, shallots, dill

  • stuffed peppers, farm made couscous, scallions, garlic oil

dessert:

  • mixed berry tarts, lemongrass creme anglaise

drinks:

  • sumac sun tea

  • lemon balm and raspberry soda

AUTUMN ASADO

starters:

  • hard cheeses and cured salamis

  • winter squash empanadas

  • grilled chicken heart, creamy vinegar sauce

  • beef tartare, radichio, soft cow cheese spread

first course:

  • Shredded kale, arugula, charred carrots, spiced pepitas, shaved cheese, maple apple cider vinaigrette

main:

  • whole lamb slow cooked over hardwood coals, basted with rosemary salmuera, chimichurri sauce

  • pumpkins roasted in embers, filled with roasted peppers, carrots, hominy, mushroom broth

sides:

  • golden crispy potatoes, mustard vinaigrette, herbs

  • charred cabbage slaw, kohlrabi, onion, dill

  • grilled cauliflower, cauliflower puree, fried garlic

dessert:

  • apple and dulce de leche sourdough crepes, powdered sugar

  • sourdough apple cider doughnuts, maple icing

drinks:

  • mulled apple cider

  • rosehip kombucha