Fall Sample Menu

Farm to Fork’s Fall Catering Sample Menu

September, October, November

Our menus are inspired by the seasons and feature locally sourced ingredients whenever possible. Because availability changes throughout the growing season, menu items and ingredients may vary. Our team will work with you at the time of booking to create a menu featuring the best of what’s fresh and available.

  • V-Vegetarian, VN-Vegan, GF-Gluten Free

    STARTER

    Mixed Greens, Pear, Blue Cheese, Walnut, Dried Cranberry, Honey Dijon Vinaigrette (V) (GF)

    ENTREES

    Poached Salmon, Citrus Fennel Salad (GF)

    ACCOMPANIMENTS

    Pan-Seared Haricot Vert (VN) (GF)

    Cider-Roasted Root Vegetable (VN) (GF)

    SWEET FINISH

    House Cookie & Dessert Bar Selection

  • V-Vegetarian, VN-Vegan, GF-Gluten Free

    SMALL BITES

    Brussels Sprout Slider, Caramelized Onion, Aged Cheddar, Coarse Grain Mustard (V)

    Country Ham, Gouda Grit Fritter

    Goat Cheese Toast, Walnut, Honey, Rosemary (V)

    Pear, Blue Cheese, Caramelized Onion Flatbread (V)

    Moroccan-Spiced Chicken Meatball (GF)

    Mushroom, Rosemary, Lemon Cashew Cream Crostini (VN)

  • V-Vegetarian, VN-Vegan, GF-Gluten Free

    STARTER

    Winter Squash Soup, Browned Butter, Crème Fraîche (V) (GF)

    ENTRÉE

    Local Porter-Braised Beef Short Rib, Mushroom Farro Risotto, Braised Green

    SWEET FINISH

    Sweet Potato Crème Brûlée (V) (GF)

  • V-Vegetarian, VN-Vegan, GF-Gluten Free

    STARTER

    Baby Kale Harvest Salad, Delicata Squash, Apple, Tamari-Spiced Pecan, Creamy Maple Mustard Dressing (V) (GF)

    ENTRÉE

    Sorghum-Brined Roast Chicken, Jus (GF)

    ACCOMPANIMENTS

    Wild Rice, Beet Salad (VN) (GF)

    Carrot, Preserved Lemon, Date (VN) (GF)

    SWEET FINISH

    Apple Walnut Bread Pudding (V)

  • V-Vegetarian, VN-Vegan, GF-Gluten Free

    STARTER

    Roasted Beet, Carrot, Burrata, Arugula, Rosemary Honey Vinaigrette (V) (GF)

    ENTRÉES

    Pork Roulade, Spiced Fall Fruit Stuffing

    Pomegranate-Glazed Salmon (GF)

    ACCOMPANIMENTS

    Garlic-Infused Celery Root, Potato Mash (V) (GF)

    Grilled Broccolini, Lemon Aioli, Toasted Almond (V) (GF)

    SWEET FINISH

    Pumpkin Bread Trifle, Bourbon-Scented Cream, Candied Pecan (V)

  • V-Vegetarian, VN-Vegan, GF-Gluten Free

    STARTER

    Winter Salad Green, Watermelon Radish, Roasted Brussels Sprout, Red Onion, Cornbread Crouton, Sorghum-Sherry Vinaigrette (V)

    ENTRÉES

    Red Curry Miso-Roasted Tofu, Delicata Squash, Potato, Kale, Lemon, Cilantro, Pepita (VN) (GF)

    Mushroom Farro Risotto, Shaved Parmesan (V)

    ACCOMPANIMENT

    Cider-Glazed Root Vegetable (VN) (GF)

    SWEET FINISH

    Ginger Pear Fruit Crisp (V)

Return to Seasonal Menus

Inspired by local ingredients, crafted for every season.

At Farm to Fork, our menus celebrate what’s fresh, local, and in season. Below you’ll find a selection of past menus that reflect our farm-to-table approach and the kinds of dishes we love to create. While each event is tailored to your unique needs, these sample menus offer a taste of what’s possible when seasonal ingredients shine.

A white plate with roasted pork, mashed potatoes, and cooked greens, set on a table with an orange floral tablecloth, silverware, and a glass of wine in the background.
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