Farm to table Catering

Menus

from the Field

Five Grain Stuffed Bell Pepper
Red bell pepper stuffed with ancient five grain blend including quinoa, wild rice and barley, black beans, spinach and roasted corn.

-Paired with-

Mushroom Ravioli
Portabella, crimini and Shiitake filled ravioli in white wine cream sauce.

-Served with-

Garlic Yukon Gold Whipped Potatoes
Yukon potatoes with garlic, scallions, cream and butter.

Seasonal Herbs and Garlic Vegetables
Fresh seasonal variety of locally grown oven roasted vegetables with fresh herbs and garlic.

-&-

Locally Sourced Micro Green Baby Spinach Salad
Red and green baby spinach, hearts of palm, slivered almonds, heirloom tomatoes, and wasabi micro greens with a homemade avocado dressing.

Tuscana

Chef’s Harvest Roast
USDA Choice Beef stuffed with roasted garlic , infused with Fresh Rosemary & Thyme, Rubbed with Whole Grain Mustard, and topped with a Mediterranean Style Olive Au Jus Sauce.

-Paired with-

Marinated Stuffed Gruyere and Parmesan Cheese Chicken
Marinated grilled chicken breast topped with an heirloom tomato, basil, and garlic sauce.

-Served with-

Shiitake Mushroom Risotto Cakes
Arborio rice, mushrooms, parmesan cheese, cream, garlic and basil.

Five Grain Stuffed Bell Pepper
Red bell pepper stuffed with a five ancient grain blend including quinoa, wild rice, barley, black beans, spinach and roasted corn, delicately mixed with fresh pesto sauce.

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Fresh Strawberry Baby Kale Salad
Organic baby kale, fresh strawberries, goat cheese, macadamia nuts, sweet peppers, and pea tendrils with a house balsamic vinaigrette.

Chicken & Pasta

California Artisan Chicken Picatta
Marinated chicken breast with lemon, herbs, caper beurre blanc

-Paired with-

Butternut Squash Ravioli
Butternut squash ravioli in your choice of Pomodoro or cream sauce.

-Served with-

Shiitake Mushroom Risotto Cakes
Arborio rice, shiitake mushrooms, parmesan cheese, cream, garlic and basil.

Seasonal Herbs and Garlic Vegetables
Fresh seasonal variety of locally grown, oven roasted vegetables with fresh herbs and garlic.

-&-

Sun-Dried Cranberry Caramelized Walnut Salad
Sun-dried cranberries, caramelized walnuts and gorgonzola crumbles with a house balsamic vinaigrette.

Classic Hors D’oeuvres

Local Honey Peaches & Cream
-Chef’s Choice-
Tart Peaches and Crème fraîche sweetened with local honey and topped with sliced almonds.

Petite Allumette Vegetables
Colorful array of crisp, seasonal julienne cut vegetables delicately arranged atop your choice of two gourmet spreads such as Vegetable & Herb Dip or Roasted Red Pepper Hummus.

Stacked Fruit Skewers
Fresh, chilled seasonal fruit skewers beautifully and carefully presented.

Stuffed Mushroom Caps
White Mushroom Caps stuffed with a combination of four cheeses, bacon, sun-dried tomatoes and chopped bell peppers.

Fried Ravioli
Breaded ravioli, stuffed with jalapeño cheese and served with avocado ranch and churrasco sauce.

Baby Heirloom Bruschetta
Baby heirloom tomatoes marinated in sweet basil, garlic and extra virgin olive oil served on a parmesan crostini with goat cheese, drizzled with balsamic glaze.

Roasted Andouille Sausage Kabobs
Smokey Cajun sausage, sweet bell peppers and red onions roasted on a skewer with a BBQ glaze.

Buffalo Chicken Empanadas
Buffalo style chicken with blue cheese in a crispy empanada topped with avocado chipotle ranch and chili pepper.

Roasted Tomato Bisque Cordials & Grilled Cheese
with Grilled Cheese
Roasted pepper and tomato bisque served with a three cheese grilled sandwich on garlic flatbread.

Basil & Cherry Tomato Caprese Kabobs
Skewered fresh mozzarella, basil, and heirloom tomatoes with a balsamic drizzle.

Ripe Fig Prosciutto Crostini
-Chef’s Choice-
Ripe Figs paired with imported Prosciutto and fresh goat cheese on a crostini

Mixed Vegetable Gazpacho
Chilled soup of cucumber, tomato, and bell pepper served in a cordial glass.

Premium Hors D’oeuvres

Seared Ahi
Sushi grade ahi tuna with a wasabi créme fraîche pickled ginger, cucumber.

Crab & Lobster Won Tons
Lump crab, Maine lobster and goat cheese in a crispy wonton shell with sweet chili and soy wasabi.

Barramundi Ceviche Shooter
– Chef’s Signature Dish –
Asian Sea Bass cured in lime juice with cilantro tomatoes and Bermuda Onions served in a shot glass with fresh avocado salsa, chipotle aioli and crispy tortilla strips.

Bacon Wrapped Scallops
Served with chive aioli.

Braised Short Rib
Slow house braised beef short rib served in red wine au jus

Choripán Sliders
Flavorful South American grilled sausage served on mini baguettes with chimichurri sauce.

Mini Beef Wellington
Beef tenderloin wrapped in puff pastry with caramelized onion and balsamic vinegar.

Homemade S'more with chocolate and marshmallow

Homemade Lasegne with Ricotta Cheese and Spinach

Chef's preparings salads in a row on a counter

Glass Cup of coffee with marshmallow, milk jug and coffee beans

Coffee in glass cup and cinnamon with zephyr

Hand decorated artisan donuts on wooden table, from above

What does Farm to Table Catering really mean?

Farm to Table Catering is Trademark Venues’ own, exclusive catering company providing exceptional food options at all Trademark Venues locations. It doesn’t end at exceptional food either – Farm to Table Catering engages in efforts to support our community, economy, and environment in accordance with the Trademark Venues Core Behaviors.

First, Farm to Table Catering continually seeks to source food and ingredients locally and regionally whenever practical and possible. From meats to vegetables to fruit to micro-greens and much more, these ingredients are fresh, tasty, and their purchase exhibiting our commitment to collaborating with our friends and neighbors all over the region to create a network of mutual support.

Next, Trademark Venues grows a variety of herbs, fruits, end even edible flowers across its many San Diego County locations. Additionally, these farms and gardens are irrigated with natural well water, alleviating the need to obtain water that often originates out of the region and is less fresh and less reliable than well water.

Last, Trademark Venues and, by extension, Farm to Table Catering serves our communities by supporting full-time and part-time employees at all levels and throughout the year.

Farm to Table Catering is about more than how the food is sourced, it is also about community support, ethical treatment of our clients, employees, and resources. Every day we strive to continue to support Farm to Table Catering in satisfying your needs and exceeding your expectations.