tonight’s Tasting Menu

hors d'oeuvres
Local Honey Peaches & Cream -Chef’s Choice-
Tart peaches and crème fraîche sweetened with local honey and topped with sliced almonds.

Stuffed Mushroom Caps
White mushroom caps stuffed with a combination of four cheeses, bacon, spinach and chopped bell peppers.

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

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
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 cherry tomatoes with a balsamic drizzle.

Barramundi Ceviche Shooter -Chef’s Choice- *Premium Hors D’oeuvre*
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.

salads

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

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

sides
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.

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.

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

Pancetta French Green Beans
Haricot verts with garlic and crispy pancetta.

entrées
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.

Potato and Pea Coconut Curry
Yukon gold potatoes and fresh sweet peas simmered in a red coconut curry sauce served atop steamed basmati rice.

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

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

Butternut Squash Ravioli -Chef’s Choice-
Oven roasted butternut squash wrapped in artisanal sage pasta served in garlic cream sauce.

Santa Maria Tri-Tip
Herb crusted, char-grilled and topped with a bacon bourbon peppercorn sauce.

Chicken Cordon Bleu -Chef’s Choice-
Herb panko crusted chicken breast with black forest ham and swiss cheese. golden fried and served with a tarragon cream sauce.

Smoked Salmon and Shrimp Farfalle
Smoked salmon and shrimp farfalle with oven roasted tomatoes and capers in a light olive oil lemon butter sauce.

 

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.

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