Farm-Style Sample Menu
Our menus are seasonally inspired and created to uniquely suit each individual event. We source all ingredients locally. The only provisions we buy for our pantry are olive oil, lemons, flour (soon to be grown by Deer Tree Farm) and special requests—which are always sourced as thoughtfully as possible.
This menu can be served “farm-style” which is much like family-style - large bowls and platters on the table, or as a served, plated meal. You can also add on small bites and passed appetizers to this menu if it suits your event.
We always accommodate vegetarian, gluten free, and vegan.
Soup
Lemon and Asparagus soup
Salads
Spring snap pea salad
with baby greens, spring blooms, chive flowers, baby carrot ribbons, and grilled radishes, lemon-mustard vinaigrette
New potato and roasted radish salad
With grilled fiddlehead, caramelized green onion
French Lemon and Carrot Salad
Shaved carrots with olive oil, salt
Main
+Side: Roasted Red Beet-Fettuccine, ricotta, wilted greens and fried garlic
Herb & Lemon Roasted Lamb Roast
Served with Herb Jus, roasted baby carrots, onions
+Side: Roasted Red Beet-Fettuccine, ricotta, wilted greens and fried garlic
Sweets
Cardamom, Rose and almond cake with sour orange syrup
Soup
Merlot Beet Borscht
with dill, green onions and cucumbers, carrot microgreens and farm yogurt
Salads
Haricot Vert
Served with shallot-Dijon vinaigrette
Heirloom Tomato Salad
Served with herb and farm cheese drizzled with herbed olive oil
Summer green salad
cherries, candied nuts, arugula and goat cheese with cherry-vinaigrette
Grilled sweet corn and poblano slaw
with cilantro leaf and and lime butter
Main
+Side: Grilled Potato salad with green onions, wilted greens and green garlic oil
Grilled Whole Buttermilk Brined Chickens
Served with herb gremolata
+Side: Grilled Potato salad with green onions, wilted greens and green garlic oil
Sweets
Flourless chocolate torte with raspberry compote
Soup
Curry & Lime Butternut Squash Soup
Served with with scallion microgreens
Salads
Roasted tri-colored cauliflower and broccoli
with roasted raisins; cashews +curry-yogurt
Watermelon, roasted beet and farm feta salad
Served with pepitas & pickled onions over farm greens
Cucumber, radish and cabbage slaw
Tossed with with nectarine-vinaigrette
Main
Pulled Pork with Chipotle Peach BBQ
+Side: Roasted roots (carrots, onions, potatoes, beets) and honey-jalapeno blue cornbread
Sweets
Grilled Western Slope Peaches
with vanilla pound cake and whipped cream
Soup
Blue Corn Posole with Cilantro Microgreens
Salads
Grilled Acorn Squash Salad
Topped with pepitas and dried cherries
Radicchio, fennel and citrus salad
With olive oil, pomelo and salt
Warm Kale Salad
With green apples, cheddar and candied bacon, tossed with bacon-cider viniagrette
Main
+Side: Rainbow corn polenta, caramelized onion, fennel and spinach
Balsamic Marinated Flank Steaks
Topped with Red & Green Chimichurri
+Side: Rainbow corn polenta, caramelized onion, fennel and spinach
Sweets
Salted-apple tart with maple-yogurt

