Catering your event – Start from a price point per person

Starting from a price point perspective is often an easy approach to help us quickly understand your budget goal and can speed up the process. Of course, there are many factors that will influence our overall price per person beyond the food itself: the service style, the potential use of a kitchen at the venue, and the staff needed for your event will influence the price.
For example:

  • Are we serving the food off our truck? In this option, guests line up and take a turn at the window, but this is the easiest effort on our part. This might be great for a graduation party, for example, but may feel too informal for a weeding depending on your goals.
  • Do you prefer we lay out the food buffet-style so your guests can see what will be serve? We can serve in front of our truck or at your venue. In this option, guests line up and are served as their turn comes along, but they can physically see what the meal is about.
  • Do you prefer family style service, where tables of 8 to 10 share a large plate set up for the table? In this option, guests seat comfortably waiting for the meal, but usually someone at the table will organize the serving “process”.
  • Or do you want “plated” service, where individual plates are served to each guest? This is the most “luxurious” option, where guests are served individually. This requires the most preparation and work on our part.

To help you visualize the type of options we offer, we have included below 9 menu examples from $25 per person to $105 per person.

For each example below, you will find a selection of dishes you can choose from, though this list is not exhaustive of course! We can adjust to your taste and dietary restrictions…

Please take into consideration that we have a food minimum of $1500 for an event.

Of course, we are here to help! Let us know by contacting us.


Example 1:
Menu at $25 per person

Ex: High school graduation party in private driveway

For Hungry People

  • Farm Girl’s Favorite Burger : Angus Burger, Lettuce, Cheddar cheese, pickle jalapeño, Bacon, Black Garlic Aioli, Smoked Bacon Jam and fried egg.
  • Arepas Rumberas: Cornmeal grilled Pancake topping with Pulled pork, coleslaw, shared Cheese, Potato sticks and Pineapple Sauce.
  • Spicy Crispy Chicken Burger: Lettuce, tomato, red onion, cheese and Creamy cilantro mayo on pretzels bread.

Sides

  • Fries
  • Traditional Southern Coleslaw
  • Boston Baked Beans with Bacon

For Foodies

  • Thai spicy beef tacos with peanut sauce
  • Roasted pear, blue cheese and candied walnut sandwich
  • Pulled Lamb Sandwich with Caramelized Onions and Chipotle Aioli

 For kids (below 12)

  •  Basket grilled cheese sandwich, tomato soup and fruit salad
  •  Grilled chicken with jasmine rice and baby carrots 
  •  BLT grilled chicken sandwich with potato tots

Example 2:
Menu at $25 per person

Ex: Barbecue on the lawn with truck

Applewood Smoked Grilled Chicken with Spice Rub

Smoked Bourbon BBQ Baby Back Ribs

  • Twice-Baked Potatoes
  • Traditional Southern Coleslaw
  • Boston Baked Beans with Bacon
  • Jalapeño Corn Bread 

Honey Lemon Ginger Salmon with Mango Chutney 

  • Garlic Butter Rice 
  • Roasted Lemon Broccoli 
  • Rustic Bread Basket

Example 3:
Menu at $45 per person

Ex: Picnic at the farm

Hot Lunch Sandwiches

  • Thai spicy beef tacos with peanut sauce
  • Roasted pear, blue cheese and candied walnut sandwich recipe
  • Pulled Lamb Sandwich with Caramelized Onions and Chipotle Aioli
  • Pickled Green Tomato BLT with Truffle Fries 
  • Portobello and Halloumi Sandwiches

Hot Bowls

  • Honey sesame chicken with jasmine rice and broccolini
  • Chicken shawarma and sweet potato fries
  • Grilled chicken kebabs with tzatziki sauce, Greek tomato, cucumber and spinach and truffle ranch potato salad
  • Macadamia coconut tofu with herbal rice and cucumber salad (vegan)

Kids

  •  Basket grilled cheese sandwich, tomato soup and fruit salad (vegetarian)
  •  Grilled chicken with jasmine rice and baby carrots 
  •  Roast beef, lettuce, and tomato grilled chicken sandwich with potato tots

Example 4:
Menu at $45 per person

Ex: A French meal at the farm

Appetizers

  • Frisée Salad with Confit Beef and Poached Eggs 
  • Salade Niçoise with Carrots
  • Green beans, cherry tomatoes, olives, capers, and perfect hard-cooked egg roasted carrots.
  • Smoked salmon
  • Smoked Salmon, Cucumber and Potato Salad with Mustard Dressing

Main Dish

  • Chicken Fricassée with Lyonnaise Potatoes
  • Chicken Cordon Bleu Quesadillas
  • Slow-Cooker Coq Au Vin
  • With Velvet Smash Potato

Example 5:
Menu at $45 per person

Ex: Wedding at the farm

Appetizers

  • Peach Bruschetta with Goat cheese and honey
  • Mini -Lime and Chili Crab Cake, with Black Garlic Aioli 
  • Tomato Risotto Balls with Basil Aioli and Dried Tomatoes 

Salad

Salad of leafy greens from the farm 

Entrees

  •  Roasted Chili Lime Chicken with Glazed Peaches
  •  Poulet Roti With roasted vegetables
  • Black Garlic, Liquorice and Almond Crusted Salmon With Tomatillo Salsa
  • Honey Lemon Ginger Salmon with Passion Fruit Sauce 
  • Beet Salad with Pistachio & Feta
  • Red and Golden Beets Tossed with Pistachios, Cubes of Feta, Cilantro and Orange Zest in Citrus Vinaigrette.
  • Roasted Eggplant Salad
  • Apple, Onion, Eggplant, Garlic, Tossed with Brown Sugar
  • Spicy Corn Fritters 
  •  Coriander, Lime Zest and Cheddar, Served with a Cooling Cilantro Cream 
  • Rustic Zucchini Tian

Desserts

  • Summer Berries Tart
  • Baked Local Apples with Streusel, Orange and Vanilla Cream
  • Swedish Midsummer Layer Cake with Seasonal Berries

Example 6:
Menu at $65 per person

Ex: Bounty-hearty at country estate

Hors d’Oeuvres

  • Potato Cakes with Mackerel Rillette and Sweet Corn Mayonnaise 
  • Wild Mushroom Tartelettes with Poached Quail’s Egg and Truffled Hollandaise
  • Pecorino-Dusted Polenta Chips with Basil Aioli and Edible Flowers 

First Course

Assorted Tomato Salad with Tomato Essence Jelly with Basil Pesto and Olive Crumb 

Main Course

  • Roasted Salmon with Confit Fennel, Potato Terrine and Sauce Verte 
  • Artichoke Heart Tatin Stuffed with Truffled Leeks, Le Puy lentils and Salsa Verde (vegetarian)

Example 7:
Menu at $65 per person

Ex: Jewish wedding at the Temple

Hors d’Oeuvres

  • Potato Latkes, Caramelized Onions, Black Truffles and Roasted Peaches 
  • Tomato Risotto Balls with Basil Aioli and Dried Tomatoes 
  • Herb Tofu Ricotta Summer Courgettes Stuffed with Pomegranate Reduction and Pistachio (vegan)
  • Polenta Chips with Basil Aioli and Edible Flowers 

Salad Course

Arugula and Mesclun, Crispy Beets, Walnuts, local Blueberries with Pesto and Champagne Vinaigrette 

Main Course

  • Blackened Brisket with Pan-Fried Spinach, Crushed New Potatoes, Parsnips Purée and Sauce Verte
  • Beef tenderloin, Potato Latkes, fine French Beans, Sauce Verte and Oven-Roasted Cherry Tomatoes
  • Stuffed Spinach and Dried tomato Chicken Breast with Confit Fennel, Potato Terrine and Sauce VerteRoasted Portobello Mushroom, Cauliflower, Parsnips Purée and Green Sultanas with Capers and Sage Oil (vegan)

Example 8:
Menu at $85 per person

Ex: Latin fusion wedding at farm

Hors d’Oeuvres

  • Mini Chicken Chimichurri Empanadas
  •  Chicken meat, lime aioli, chives, parsley and other fresh herbs, dough imported from Argentina.
  • Charred Beef Crostini 
  •  Sous-vide beef with Boursin and balsamic glaze.
  • Mini Taco Urbanos
  • Local corn tortillas, pork belly, cilantro aioli, cabbage garnished with queso fresco.
  • Brazilian coxinhas 
  • Corn and Cheese Croquettes (vegan)
  • White truffle oil and chives.
  • Traditional Bread Basket
  • An assortment of seasonal dinner rolls, raisin sunflower crisps and cornbread madeleines served with sweet creamy butter sprinkled with sea salt.

Main Course

  • Peanut Crusted Chicken
  • Peanut-crusted chicken breast, cucumber round, 
  • red onion sweet chili relish and potato terrine.
  • Stuffed Chicken Breast
  • Stuffed chicken breast, dried tomatoes, spinach and cream cheese with champignon sauce, mushroom risotto and Parmesan wafers.
  • Filet of Beef au poivre
  • Roasted shallots, creamy green peppercorn sauce, sautéed potatoes, garnished with fried parsnips.

Dessert

Baked local apples with Streusel, cranberries and vanilla cream


Example 9:
Menu at $105 per person

Ex: Latin fusion wedding at farm

Hors d’Oeuvres

Chicken Roulade Stuffed with Brussels Sprouts, Walnuts, and Pecorino with Dauphinoises Potatoes

Main Course

  • Boursin-Stuffed Chicken wrapped in prosciutto served with Butternut Squash Boulangère
  • Grilled Steak with Garlic Chive Butter and French-Style Potato Salad
  • Pepper-Crusted Lamb with Roasted Vegetables
  • Broccolini and Proasted Potatoes
  • Lamb Loin Chops in Crushed Black Peppercorns, Shallots and Red Wine
  • Trout with Almond-Parsley Butter
  •  Garlicky Sautéed Spinach and a Zesty Almond-Parsley Compound Butter Complement.
  • Roasted Cod with Champagne and Honey

Dessert

  • Pear Tart Tatin
  • Red Wine Poached Pears
  • Chocolate Mousse Parfaits