Catering Menu-Standard Menus Chef Scott Pierce Farm to Fork Café and Caterers is a full service catering business specializing in custom-designed menus prepared in a healthy manner. We pride ourselves on high quality service and creative culinary expertise. We provide full off-premise catering and our Private Chefs and staff are available for cooking demonstrations and wine tastings. Farm to Fork Café and Caterers promotes and provides specifically designed healthy foods to suit our customers. We guarantee that our clients receive personalized service from Professional Chef Scott Pierce and his staff. You can rest assured that every meal will be prepared and served with style, flavor and dependability that you would expect from a four star restaurant. Our style of cooking ranges from “Elegant Gourmet” to the “Down-home Style your Grandmother use to Prepare.” Our food is made from scratch and from the freshest ingredients available. Our menus are creative and delicious. We offer a variety of culinary services to help make your special event even more enjoyable and trouble-free. Be it an Elegant Country Buffet or a Gourmet six-course sit-down affair, you can count on Farm to Fork Café and Caterers to provide a memorable feast and design a menu to perfectly fit the occasion. We are composed of a variety of Chefs with work 1
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Catering Menu-Standard Menus Chef Scott Pierce
Farm to Fork Café and Caterers is a full service catering business specializing in custom-designed menus prepared in a healthy manner. We pride ourselves on high quality service and creative culinary expertise. We provide full off-premise catering and our Private Chefs and staff are available for cooking demonstrations and wine tastings. Farm to Fork Café and Caterers promotes and provides specifically designed healthy foods to suit our customers. We guarantee that our clients receive personalized service from Professional Chef Scott Pierce and his staff. You can rest assured that every meal will be prepared and served with style, flavor and dependability that you would expect from a four star restaurant. Our style of cooking ranges from “Elegant Gourmet” to the “Down-home Style your Grandmother use to Prepare.” Our food is made from scratch and from the freshest ingredients available. Our menus are creative and delicious. We offer a variety of culinary services to help make your special event even more enjoyable and trouble-free. Be it an Elegant Country Buffet or a Gourmet six-course sit-down affair, you can count on Farm to Fork Café and Caterers to provide a memorable feast and design a menu to perfectly fit the occasion. We are composed of a variety of Chefs with work experience from first-class restaurants to hotels, and a well-trained staff of service personnel. Chef Scott Pierces’ combined experience in the restaurant, catering and private chef business exceeds 35 years. We take great pleasure in providing a high standard of quality in both food and service. Our standard menus are designed to meet the needs of conferences, meetings, birthdays, special events, weddings, and conventions. Please ask us about customized menus which can also be arranged.
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Our staff is the BEST when it comes to personalized attention and friendly courteous service. No worry or fuss for you or any of your guests and with our quiet and considerate help, you will hardly know we are there. Do give Farm to Fork Café and Caterers a try. It will be well worth the call. Think of us as your own Private Chef.
and parmesan cheese with traditional Caesar dressing.
AGRI-CENTER’S FARMER'S MARKET SALAD - $8.95Candied pecans, crumbled feta cheese, dried cranberries, on a bed of field greens and romaine. Served with citrus
vinaigrette.
SANTE FE CHICKEN OR BEEF SALAD - $8.95Grilled chicken breast or beef, black beans, Roma tomatoes, avocado, cheddar
cheese, green onions on shredded iceberg lettuce, with cilantro-jalapeño vinaigrette. Served with fried tortilla chips.
MESQUITE HOUSE SMOKED SALMON NICOISE SALAD - $9.95Fresh grilled salmon, French green beans, grape tomatoes, hard-boiled egg, lemon
wedge and kalamata olives on a bed of field greens and romaine lettuce, topped with a green onion and caper garnish. Served with a side of citrus tarragon
vinaigrette.
GRILLED STEAK SALAD - $9.95Marinated and grilled steak, thiny sliced with romaine, Belgian endive, red onion,
arugula, tomatoes, Gorgonzola, with our house red wine Dijon vinaigrette.
TORTELLINI CHICKEN SALAD - $9.95Tortellini Tossed with Grilled Chicken, Pesto and Roasted Red Peppers.
DINNER “FULL PACKAGE” BUFFET MENUS
Buffets require a minimum of 50 guests~Premium Dinner Buffet~
Mixed Greens and Fresh Spinach with Carrot Curls, Caramelized Pecans,Mandarin Orange Sections and Crutons. Served with Citrus Vinaigrette and Ranch
Dressings.Farmers Market Garden Pasta Salad
Gourmet Domestic and Imported Cheese Tray with Assorted Flat Bread and Crackers
Fresh Carved Fruit Displays with Seasonal Fruits and Berries~Chef Carved Meats~
Cracked Pepper Rubbed Slow Roasted Prime Rib of Beef with Horseradish Sauce and Natural Pan Au Jus
Brown and Wild Rice Pilaf, Stuffed Baked Potato, Green Beans with Toasted Almonds,
Seasonal Fresh Sautéed Vegetables$27.95+
~THE BUFFET~Tossed Garden Salad with Served with Ranch & Bleu Cheese Dressings on the Side
Chef Carved Meats~ your choice of two
Smoke Roasted Steamship of Beef, Maple Pineapple Glazed Baked Ham, Traditional Roasted Turkey or Apple-wood Smoked, Grilled Marinated Loin of Pork
Appropriate CondimentsCold Hors d’oeuvres Selections ~ your choice of 3
Deviled Eggs, Tomato, Fresh Basil and Mozzarella Bruschetta, Cannellini, Pancetta and Wilted Arugula Crostini, Chicken Liver Mousse Canapés with Grapes on Toasted Pumpernickel, Curried Duck or Chicken and Apple Salad on Belgium Endive, Grilled Chicken Dijon with Apricot Aioli on Sourdough Crostini, Spicy
Seared Chorizo, Pineapple and Manchego Cheese Skewer
Hot Hors d’oeuvres Selections ~ your choice of 2Dim Sum (Asian dumplings) served with a Dipping Sauce
House made Miniature Spinach, Bacon and Cheese QuicheSweet and Spicy Oriental or Buffalo BBQ Chicken Wings
Miniature Spicy Cajun “Croque Monsieur (Ham, Cheese and Mustard) Sandwiches Golden Fried Breaded Natural Chicken Breast Strips with Honey Mustard Sauce
Yakatori Chicken Skewers with a Thai Peanut SauceCitrus Grilled Chicken Skewers ~ Breast Meat Grilled with Marinade of Citrus,
Minced Garlic & Herbs Potstickers ~ Chicken, Pork or Vegetable with Wasabi and Soy Dipping Sauce
Spanakopita ~ Spinach and Feta Phyllo PacketsCrisp Potato 1/3 Wedges - Broccoli and Cheddar or with Mushrooms, Cheddar,
Blended Cheeses and Salsachoose Tender Steak Slices, Smoked Turkey or Chicken.
Crepes - Rolled and Sliced ~ Choose ~ Cilantro Crepes with Smoked Duck, Green Onion, and Hoisin Sauce
or Spinach, Brie and Red Bell Pepper or Mushroom, Ham and Shallots or Mushroom and Creamed Chicken,
Oriental Vegetable Spring Rolls ~ Shrimp, Cabbage and Green Onion with Sweet and Sour Chili Sauce,
Sausage Puff ~ Hot Sausage in Pastry Crust with Honey Mustard Dipping Sauce., Shrimp and Crab Toasts with Brie Cheese with Chive Aioli, Mini Pizza Squares ~
Jalapeño Peppers, Bell Pepper, various Cheeses and Scallions.$23.95
All prices subject to an 20% service charge and applicable sales tax. All prices subject to change without notice
DessertsDesserts can be served individually or buffet style for an additional charge of $3.00
per person.Choose Any Three for Buffet, or Choose One for Dessert Served at Tables:
House-Made Apple Brown Betty , Apple Strudel Chocolate Mousse in a Chocolate Cream Puff
Sorbet or Gelato Served with Biscotti Classic Tiramisu
Seasonal Berry Tart with Zesty Lemon or Custard Filling and Fresh Mixed Berries Homemade Crème Puffs Filled with Light Italian Rum Cream and Topped with
Chocolate Flourless Chocolate Torte
Lemon Cake, Bananas Foster over Bread Pudding or Ice CreamDecadent Chocolate Cream Cheese Torte
New York-Style Cheesecake with Fresh Berries
Beverages Iced Tea and Freshly Squeezed Lemonade
Freshly Brewed Regular and Decaffeinated CoffeeInternational and Herbal Teas
Wedding PartiesA wedding is hospitality of the highest order. As a grand celebration and a reflection of your personal style, it’s important to choose the
right professionals to make your party ideas a reality. 20% Service Charge apply.
Our mission is to combine our culinary and service expertise with your dreams to create a unique, stress free and unique event for you. Let us
customize a creative menu for your special event featuring international flavors from the culinary vision of Chef Scott Pierce.It would be our distinct pleasure to be of service to you and your
families.
Wedding Reception DinnerPLATED DINNER SERVED AT TABLES
Salad
Choice of One: Assorted Field Greens with cucumbers, red peppers, radish and carrot curls.
Choice of Two Dressings Farmers Market Salad Candied pecans, crumbled feta cheese, dried cranberries,
on a bed of field greens and romaine. Served with citrus vinaigrette. Caesar Salad
Romaine, Red Leaf and Endive Salad with Bleu Cheese Dressing
Entrees
Seafood Stuffed Chicken Breast ~Fresh Bread Crumb Crusted Tender Breast of Chicken Stuffed with Shrimp,
Crabmeat, and Scallions. With a Chicken Volute Sauce
Brown and Wild Rice Pilaf and Oven Roasted Root Vegetables$16.95++
Chicken Diana ~
Breast of Chicken with Mushrooms, Calamata Olives, Tomatoes, Green Onions, and Fresh Herbs in a Cognac Cream Sauce
Brown Rice and Green Bean Almondine with Carrot Garnish$16.95++
Chicken Fraincaise ~Chicken with a parmesan cheese egg batter, sautéed with artichokes, peppers,
lemon, capers, garlic, and a light white wine sauce. Served over a bed of risotto.
$16.95++
Grilled Chicken Florentine~ Breast of Chicken Grilled, Sliced and Topped with Mozzarella Cheese and Served
over a Bed of Creamed Spinach. $17.95 ++
Chicken Marsala ~Boneless Chicken Breast Sautéed with Mushrooms, Diced Tomatoes and Scallions
in a Marsala Cream Sauce.$17.95 ++
Chipotle Orange Glazed Pork Loin ~Cut from Prime Loin of Pork, Grilled and Brushed with a Mildly SpicyChipotle and Orange Glaze. Served with Garlic Smashed Potatoes and
Chefs Choice of Vegetables.$16.95++
Lump Crabmeat Stuffed Orange Roughy ~Crabmeat Stuffed Orange Roughy with a Hollandaise Sauce
Timbale of Quinoa Pilaf and Fresh Vegetable Medley$19.95++
Herb Crusted Atlantic Salmon Filet ~Atlantic Salmon Filet Rolled in Seasoned Breadcrumbs and Sautéed
Served with Pecan Wild Rice and a Steamed Mix of Fresh Vegetables$17.95++
Pecan Crusted Tilapia~ Fillet of Pecan Crusted Tilapia and Served with a Mango- Salsa.
$17.95 ++Horseradish Encrusted Grilled Salmon~
Filet of Salmon Breaded with Horseradish, Grilled and Served with a Chardonnay Sauce.
$18.95 ++Trout Meuniere
Fresh Rainbow trout sautéed and served with a toasted almond Meuniere sauce.
Garlic smashed potatoes and braised spinach.$18.95++
This French dish consists of a creamy mixture of cooked lobster meat, jumbo crab, mushrooms, cream, and sherry, stuffed into
a lobster shell. Served with braised spinach.
$27.95++Brick Grilled ½ Game Hen ~
Marinated Brick Grilled Hen, with Wild Rice and Dried Cranberry Dressing Drizzled with a Rich Chicken White Wine Sauce
Sautéed Seasional Vegetables$17.95++
Veal Osso BucoPan-seared then simmered in white wine with diced vegetables, garlic and thyme,
topped with gremolata.Accompanied by a bed of risotto.
$27.95++Pan-Seared Tournedos al a Chef Scott
With a Bleu cheese and a Dijon brandy demi-glace sauce.Served with French-cut Haricot Verts and Chateau’s pommes Rösti.
$22.95++Pan Roasted Duck breast à La cherry-orange Port Gastrique
Pan seared breast of duck with a cherry Port-orange Gastrique.Pommes Rösti and French-cut Green Beans.
$24.95++Côte d'Agneau
3 Grilled lamb chops coated with rosemary, garlic, shallots, and Pinot Noir jus. Grilled vegetables and garlic smashed potatoes.
$24.95++Bistecca alla Fiorentina (Grilled Porterhouse)
The “King of steaks” is marinated and grilled to order. Topped with roasted tomato-herb butter.
Served with Chateau’s pommes Rösti and grilled vegetables.
$32.95++
Duet Entrées ~Pork Tenderloin & London Broil~
Seared Pork Tenderloin Medallions with Sweet and Sour SauceGrilled Marinated London Broil served with a Red Wine demi glazeRoasted Garlic Mashed Potatoes and Sautéed Seasional Vegetables
$21.95++Petite Filet & Chicken Diana ~
A Petite Beef Tenderloin Filet with Wild Mushroom Merlot Demi GlazeBreast of Chicken with Mushrooms, Calamata Olives, Tomatoes, Green
Onions, and Fresh Herbs in a Cognac Cream Sauce
Blend of Rice and Glazed Carrots Compliment This Selection$23.95++
Lamb Chops & Stuffed Shrimp ~Pan Seared Rack of New Zealand Lamb with Mint Jelly
Jumbo Shrimp Stuffed with Crab with Lemon White Wine SauceRoasted Medley of Vegetables and Dauphinoise Potatoes
Seasonal Vegetables with Choice of Pasta, Potato or Rice Dish Freshly Brewed Regular and Decaffeinated Coffee, and International and
Herbal Teas Potato Selection – Garlic Smashed, Red Roasted, Baked or Au Gratin, Risotto
or Rice PilafPasta Selection – Pomodoro, Alfredo, Pesto or Wild Mushroom Ravioli
(Add $2.00 per person for Porcini or Lobster Ravioli
Dessert
Desserts can be served individually or buffet style for an additional $3.00 per person charge.
Choose Any Three for Buffet, or Choose One for Dessert Served at Tables:
Desserts can be served individually or buffet style. Choose Any Three for Buffet, or Choose One for Dessert Served at Tables:
House-Made Apple Brown Betty Apple Strudel
Chocolate Mousse in a Chocolate Cream Puff Sorbet or Gelato Served with Biscotti
Classic Tiramisu Seasonal Berry Tart with Zesty Lemon or Custard Filling and Fresh Mixed
Berries Homemade Crème Puffs Filled with Light Italian Rum Cream and Topped with
Chocolate Flourless Chocolate Torte
Lemon Cake Bananas Foster over Bread Pudding or Ice Cream
Decadent Chocolate Cream Cheese Torte New York-Style Cheesecake with Fresh Berri
Beverages Iced Tea and Freshly Squeezed Lemonade
Freshly Brewed Regular and Decaffeinated CoffeeInternational and Herbal Teas
Chef J. Scott Pierce II 724-544-1558
~Most asked questions…
If you have a selection of wine that is not on our menu, please ask in advance.
Do you want champagne at the head table? _______. Non-Alcoholic sparkling fruit, juice is also available.Will wine be served to your guests with dinner? ______. Please ask about special wines for wedding receptions. Who will be our contact person at the reception? ______________________________________________________________________What time does the wedding start? ____________________________________________________________________________Where is the wedding taking place? _____________________________________________________________________________Are you taking pictures before or after the wedding? ____________ Do the wedding invitations state a specific time for the reception to start or immediately after the ceremony? __________________________How many people will sit at the head table? _______________ How many guests do you expect at the reception? ___________Do you need high chairs? ______If so, how many? _________We do provide a cake cutting service at $50.00. Do you need this service? ________Will you be cutting the cake before or after dinner? ______________ Reminders: We encourage the use of candles as a centerpiece; however, due to fire code they need to be enclosed. We will light candles for you. What time? _____________
APPETIZERRECEPTION PRESENTATIONS
Italiano Festa Pesto Grilled Crimini Mushroom Panini Finger Sandwiches
Sicilian Antipasto Fried Ravioli with Tomato Ragu
Fried Artichoke Hearts Mozzerella and Tomato Mini Pizza
$13.95 per Person
Southwest Station Smoked Pepper Jack Quesadillas with Yellow Roasted Red Peppers
Bite-Size BBQ Chicken FingersMini Tamales
Mini Beef Flautas$13.95 per Person
Seafood Jumbo Crab Cakes
Shrimp and Asparagus Quiche Smoked Salmon Tray with Assortment of Garnishes
Shrimp Toast $16.95 per Person
HORS D’OEUVRESArranged by Price and Priced Per Piece
Cold Selections
Crisp Tortilla Canapé with Avocado, Black Bean, Tomato and Scallion .75
Shrimp-Dill Pesto Salad Stuffed Eggs .95
Tomato, Fresh Basil and Mozzarella Bruschetta .95
Cannellini, Pancetta and Wilted Arugula Crostini .95
Chicken Liver Mousse Canapés with Grapes on Toasted Pumpernickel .95
Curried Duck and Apple Salad on Belgium Endive 1.25
House Smoked Duck on Pumpernickel with Lingonberry-Apple Aioli 1.25
Scallop Ceviche Avocado-Mango Salad on Spicy Won Ton 1.25
Grilled Chicken Dijon with Apricot Aioli on Sourdough Crostini 1.25
Chicken Liver Mousse with Cranberry Compote on Toasted Rye 1.25
Crostini Diane ~ Chevre Cheese with Roasted Peppers, Roasted Garlic and Rosemary on Crostini 1.25
Spicy Seared Chorizo, Pineapple and Manchego Cheese Skewer 1.25
Grilled Eggplant, Prosciutto de Parma and Roasted Red Pepper Pinwheel 1.25
Cucumber Cups with Curried Shrimp 1.25 pp
Grilled Tuna on Sourdough Canapés with Jalapeno-Grilled Pineapple Salsa 1.35
A combination of the finest selections: Includes shaved meats, gourmet cheeses, seasonal fruits, grilled vegetables,
olive assortment and candied pecans. Includes sauces and spreads with toasted sliced baguettes and gourmet crackers.
Small (Serves 8-12) - 68.95 Medium (Serves 12-18) - 91.95 Large (Serves 18-25) - 115.95
CARVING STATION
All carving stations are served with rolls and proper condiments.
Servings are for Hors D’oeuvre proportions. A professional carver can be provided for additional charge of 25.00 per hour
Roast Rack of New Zealand Lamb Rack 12oz. 8 bones great for appetizer 69.00
Roast Smoked Turkey Breast 10 lbs. serves approximately 35 people 115.00
Whole Bone-in Baked Ham 15 lbs. serves approximately 75 people 150.00
Brined and Roasted Rosemary-Garlic Pork Tenderloin4 lbs. serves approximately 25 people 165.00
Roast Beef Tenderloin with Herb Rub4 lbs. serves approximately 25 people 195.00
Roast Boneless Round of Beef 20 lbs. serves approximately 80 people 225.00
Roast Prime Rib of Beef20 lbs. serves approximately 80 people 395.00
Bone-In Steamship Round 60 lbs. serves approximately 200 people 475.00
Chef J. Scott Pierce II 724-544-1558
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CATERING POLICIES$20-35 per hour
Event StaffWe will be glad to assist you in figuring out just how many event professionals you
need at your event. Our servers and bartenders are $25 per hour. Our Event Captains are $30 per hour. Our on site cooks are $20 per hour, and our on site chefs are $30
per hour. All of our staff is trained, well groomed and professional. Set-up and Breakdown times included.
Full Service Delivery, Set-up and Clean-upThis service covers the expense of transportation, auto insurance and extra drive time labor. Depending on location if your party is under 100 guests and located in
Beaver County the charge is $10 Downtown $20. The charge for a large event (100+guests) to the client is usually $100 with a bit more added at venues where trash is not allowed to be left and must be taken and
disposed of by our staff.
Full Service RentalsWe can arrange for just about anything under the sun to be delivered, set-up and
broken down at your event. Tenting, dance floors, wedding arches, special lighting, P.A. systems and red carpets are not uncommon at our events. We can also arrange the basics as well: China, silverware, glassware, linens, tables and seating. Because
of the labor involved in keeping all these items perfect and looking new, we outsource this to a third party. You need not be concerned about dealing with this. We will place the order, set the delivery time, make sure it is all set-up for the event and ultimately
make sure it all gets back to the vendor.
High Quality Disposable AccessoriesWe use only the highest quality polypropylene disposable service items. Most colors
are available upon request. We stock 6 Inch Salad/ Dessert Plates, 9 Inch Dinner Plates, Napkins, Plastic Ware, Clear Plastic Wine Glasses and Champagne Flutes as
well as Hot/ Cold Cups and Coffee Cups. Depending on your exact needs, price is about $1.25 Per Person for food service items and $1.25 Crystalline Barware
Ordering GuidelinesOrders may be placed by calling 724-544-1558.
When planning an hors d'oeuvre party, it is advisable to expect each guest to eat at least 3 from the various categories, per person. Please select at least 3 different
appetizers. Depending on the time and length of the party you may require more hors d’oeuvers.Due to availability of certain items, possible substitutions may be necessary. We will of course confirm these with you and will always substitute items of equal or greater
value. Certain menu items are best if on-site equipment is available. Example: anything fried.
Event Production/Service ChargeDepending on the size and details of your event, there is usually a couple days of work and a team of workers that go into an event that the client never sees. This includes menu creation, walk-throughs, purchasing and stocking raw ingredients,
kitchen prep and butchering as well as maintaining our main commissary kitchen to prepare the bulk of your event. Liability insurance is also a factor. This charge is
automatically added to all events and can be discussed at any time with management. The basic charge remains at 18%
Menu Selection and Guarantees Menu selections are due no later than fourteen days prior to the event.
A final guarantee is due seven days prior to the event. Guarantees are not subject to reduction.
Sales Tax Charges 7% in Pa.
Payment Requirements For small parties, corporate lunches, or platters 50% of the order is due two (2) days in advance of the event. For weddings and larger parties, a non-refundable deposit
of 25% of the estimated revenue is required at the time of booking any food and beverage event. An additional 25% of the balance is due three months in advance of the event. The final balance is due five (5) days prior to the event. Corporations or
individuals ordering on a regular basis may be eligible for 30 day terms. The following forms of payment are accepted more than two weeks in advance of the
event: personal or company check, cashier’s check, official bank check, money order, bank wire transfer, or MasterCard/Visa/American Express credit cards. Less than two
weeks in advance of an event, all forms of payment is accepted except personal or company checks.
All payments must be in U.S. funds made payable to John Scott Pierce.Cancellations
Should a food and beverage event be canceled less than five (5) days prior to the scheduled date, 50% of the estimated revenue, based on menu and event
arrangements, is due to Scott PierceMiscellaneous
All food and beverage items consumed will be prepared and served exclusively by the Catering Department.