Seasonal Sample Menus
Farm to Fork’s Summer Catering Sample Menu
FRONT PORCH SUPPER
A relaxed summer buffet featuring peak-season produce, Southern favorites, and scratch-made accompaniments designed for gathering around the table.
V-Vegetarian, VN-Vegan, GF-Gluten Free
STARTER
Southern Duo
House-Made Pimento Cheese, Black-Eyed Pea Hummus, Gourmet Cracker & Za'atar Pita Crisp
ENTREES
Smoked Brisket Slider, Pickled Onion & Spicy Microgreen
Piri Piri Chicken Thigh with Blistered Shishito (GF)
ACCOMPANIMENTS
Grilled Corn, Tomato & Scallion Salad (VN, GF)
Southern Three Bean Salad (VN, GF)
Grilled Ratatouille Pasta with Fresh Mozzarella (V)
SWEET FINISH
House Cookie & Dessert Bar Selection
SUMMER HARVEST TABLE
An elevated summer dinner featuring passed hors d'oeuvres, peak-season produce, and globally inspired flavors that celebrate the abundance of the season.
V-Vegetarian, VN-Vegan, GF-Gluten Free
PASSED HORS D'OEUVRES
Bacon-Wrapped Pimento Cheese Stuffed Jalapeño (GF)
Eggplant Caponata Crostini (VN)
Roasted Potato, Avocado Mash & Pickled Red Onion (VN, GF)
DINNER BUFFET
Citrus Soy Glazed Salmon with Cucumber Mint Salad (GF)
Harissa Rubbed New York Strip with Peperonata (GF)
Grilled Zucchini & Summer Squash with Dukkah, Fresh Herb & Lime Tahini Sauce (VN, GF)
Heirloom Tomato & Watermelon Salad with Feta & Basil Vinaigrette (V, GF)
Haricot Vert with Mustard Seed Vinaigrette & Tarragon (VN, GF)
SWEET FINISH
Peach & Vanilla Panna Cotta
BACKYARD GRILL FEAST
A grill-forward summer buffet showcasing farmers market vegetables, sweet corn, ripe watermelon, fresh herbs, and bold flavors straight from the fire.
V-Vegetarian, VN-Vegan, GF-Gluten Free
ENTREES
Gochujang BBQ Chicken Thigh
Marinated Skirt Steak with Chimichurri (GF)
ACCOMPANIMENTS
Marinated Grilled Vegetable Platter (VN, GF)
Quinoa, Black Bean & Corn Salad with Lime Cilantro Vinaigrette (VN, GF)
Watermelon, Feta, Cucumber & Basil Salad (V, GF)
SWEET FINISH
Chef's Seasonal Dessert Selection
SOUTHERN HOMESTEAD
Classic Southern comfort meets the abundance of summer with garden vegetables, fresh herbs, Kentucky-inspired flavors, and seasonal desserts.
V-Vegetarian, VN-Vegan, GF-Gluten Free
PASSED HORS D'OEUVRES
Cured Salmon Benedictine Canapé
Mini Tomato Herb Ricotta Pie (V)
Country Ham, Pepper Jelly & Pimento Cheese Biscuit
DINNER BUFFET
Bourbon Marinated Pork Tenderloin with Zucchini Relish (GF)
Smoked Paprika Shrimp Succotash (GF)
ACCOMPANIMENTS
Tri-Color Vinegar Slaw (VN, GF)
Southern Braised Greens (VN, GF)
Creamy Cheese Grit (V)
SWEET FINISH
Peach Pie Bar
Blueberry Rye Bar
MEDITERRANEAN LUNCH BUFFET
A bright, seasonal lunch highlighting summer vegetables, fresh herbs, citrus, and Mediterranean-inspired flavors perfect for a midday gathering.
V-Vegetarian, VN-Vegan, GF-Gluten Free
FIRST COURSE
Fattoush Salad - Romaine, Cucumber, Radish, Tomato, Za'atar Pita Crisp & Citrus Pomegranate Sumac Vinaigrette (VN)
ENTREES
Moroccan Chicken with Preserved Lemon Yogurt Sauce (GF)
ACCOMPANIMENTS
Grilled Zucchini & Summer Squash with Dukkah, Fresh Herb & Lime Tahini Sauce (VN, GF)
Quinoa Tabbouleh (VN)
SWEET FINISH
Pistachio Lemon Bar
Chocolate Covered Tahini Stuffed Date (VN)
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.
