Farm to table Catering
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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.
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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.
Santa Maria
Herb crusted, char-grilled and topped with a bacon bourbon peppercorn sauce.
-Paired with-
Royal Apricot Chipotle Chicken
Apricot and chipotle pepper glaze served over a grilled chicken breast.
-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.
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Cranberry Walnut Salad
Sun-dried cranberries, caramelized walnuts and gorgonzola crumbles with a house balsamic vinaigrette.
Chicken & Pasta
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.
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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
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.
Delicious, locally grown and natural are only words until weight is put behind them- Farm to Table Catering has tens of thousands of pounds over the past few years alone that prove support of the cause…. And they’re only getting started.
More than just the way food is prepared, grown and served- Trademark Venue’s Farm to Table Catering Company not only benefits your tastebuds and tummy; but also benefits the local community, economy and environment. The farm to table movement is a community-wide effort to source locally grown and fresh ingredients such as herbs and microgreens whenever possible. Instead of going through retail stores or markets, Farm to Table food comes brokered through near-by farms.
Not only does Trademark purchase from local growers, but reciprocation is also crucial and demonstrated by growing & selling thousands of pounds of tree-ripened hass avocados and various other produce and plants. In addition, all Trademark properties irrigate its farms and gardens with natural well water, alleviating the need to use water from outside the community and state. Through partnerships with local farmers, Trademark is proud to provide organic soil and amendments, non-toxic pesticides, fruit trees, herbs and starter seedlings for the home gardener.
Trademark Venues also provides: Tomatoes, corn, live corn stalks, squash, lettuce, bare root berries, Ventura peaches, pomegranates, sun red nectarines, santa rosa plums, royal apricots, pansies, violas, french lavender, rosemary, thyme and nasturtiums.
Trademark Venue’s hope is that as a community we can work together to cultivate North San Diego county’s farming community as well as the California region and our friends south of the border. Whether you visit the grounds in Fallbrook and start your own vegetable garden, attend one of our gardening workshops, plant a fruit tree in your yard, enjoy one of Trademark’s very own farm grown avocados or simply enjoy a Farm to Table themed wedding, together we can all make a difference.
A letter from the Chef…
Farm to Table is the name of Trademarks Catering Company. We are committed to our local, Californian and South-of-the-border agricultural communities. Farm to Table procures the items detailed above, as well as other seasonal fruits and vegetables not listed, whenever possible to support our state, neighboring counties and local agriculture community. We are most proud of our relationship with local greenhouse who grows microgreens at a San Marcos CA farm whose produce accompanies many of our dishes. We source from Escondido indoor mushroom farms, San Marcos greenhouse grown edible floral farms, and Carlsbad and Fallbrook strawberry fields (when the strawberries are in season). We farm and produce a crop of Hass avocados, for sale to outside local buyers on our farms in Escondido and Fallbrook. These farms produce an approximate annual yield of 3,000 picked fruit which we supplement with purchases of avocados from local growers such as Escondido’s Henry’s Avocado Farm. Farm to Table makes no claim to purchase meats, such as chicken or beef, of organic nature as our focus is on micro-greens, fruits, and vegetables.
We focus on sourcing fresh, local & regional produce whenever possible. There are a few necessary exceptions, such as Organic Baby Kale, which is always sourced outside of our California region, due to the large banquet quantity amounts purchased annually and consistency and freshness in packaging. While we offer vegan and vegetarian options, Farm to Table does not primarily cater to vegans or vegetarians. Farm to Table Catering Company makes no claim to be operating as a fully Organic or fully Certified Organic catering company. We do not bulk purchase food or ingredients from retail grocery store establishments. Other than artisanal items, such as boutique honey, we do not source from local farmers markets. Our hope is that you enjoy our selections and preparations as much as we do. Bon appétit!
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ETHEREAL GARDENS
TWIN OAKS
GREEN GABLES
MYRTLE CREEK
Art of Life
ETHEREAL GARDENS
TWIN OAKS
GREEN GABLES
MYRTLE CREEK
Art of Life
Contact Us
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