About Laura & Billy

We are working on making our farming dreams come true. Pastured poultry, homestead made remedies and raising our babies. Billy is a mechanic with a rally racing problem and Laura is a collector of laying hens.

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Little Yard Farm

seasonal + sustainable 

female driven, farm based catering venture composing quality food into honest and inclusive cuisine

We are thrilled to announce we will now be offering private chef services for personal +corporate gatherings, weekly family meal deliveries, drop off meals, buffet + family style gatherings as well as plated dinners from 5-100 people. Below is a collection of menu items that meet our philosophy + style. We hope you find them wholesome and nourishing as well as modern and clean. We like to use this menu as a showcase of our product as well as the abundance of our community.  

 

When thinking about planning your next event, please consider us.

There is an intersectionality of seasons, so some items can be served in multiple seasons, feel free to ask if something speaks to you. Many items can be made Gluten Free, Vegan or Vegetarian. We welcome + encourage full vegan + vegetarian menus. Please contact us so we can build something together to suit your needs.  Have an idea of what you’d like, please let us know! We are incredibly flexible and happy to cook to your suggestions. Contact us for pricing.

SALADS + APPETIZERS

Romaine Salad with Sliced apples, poppy seed dressing, toasted walnuts

Roasted Squash Bisque

Utica Style Greens with Smoked Ham + Local Picked Pepperoncini’s 

Dates stuffed with Local Blue Cheese + Almonds

Cucumber + Heirloom Tomato Salad with a Basil-Balsamic

Tomato + Dill Bisque with Crème Freche

Homespun Boursin with crunchy vegetables

Field Sausage Skewers with marinated Vegetables + Balsamic Glaze

ENTREES

Organic Penne with a roasted squash and herbed ricotta served in a Creamy Lemon + Brown Butter Sauce. Topped with Fried Sage + Parmesan Crumble

Braised Beef in a Port Wine Sauce with Carrots and Local Mushrooms

Heritage Bean + Field Raised Sausage Pasta with braised Tuscan kale, Foraged Spring Bitter Greens in a white wine sauce Topped with a Parmesan Bread Crumble

Mussels + Forage Spring Greens Linguini Topped with a Blue Cheese Pistou

Sweet Pea and Ham Alfredo over Penne

Spanish Chickpea Stew with First Fall Spinach, Charred Cherry Tomatoes, Smoked Paprika, Preserved Lemons in a Coconut Milk Broth

SALADS + APPETIZERS

Stone Fruit in Ginger-Mint Sauce Crostini with goat cheese and Balsamic Reduction

Lambrusco Roasted Beets On a bed of whipped Herbed Ricotta

Smokey Sweet Corn + Bacon Chowder

Lemon + Basil Zucchini Bisque

Cucumber in Homemade Creamy Dill Sauce over Greens

Pork Sausage Stuffed Peppadews in Overwintered Marinara with Parmesan

Beet TarTar with Cilantro Pesto

ENTREES

Braised Beets, Carrots, Turnips in a Honey Glaze With Pan Seared Apple Rings on a Bed of Herbed Quinoa. Topped with Shave Parmesan + Fresh Thyme

Farm Raised Pork Chop in an Apple Cider Brine with New Potatoes and Seasonal Vegetable

Smoked Local Turkey Leg with Apple + Cranberry Chutney Served with Corn on the Cob with Garlic Aioli and Rough Cut Grilled Potato Wedges

Chickpea Cake with Fresh Parsley + Basil on a Bed of Greens Tossed in a Creamy Herbed Coconut Dressing. Served with Fresh Crunchy Veggies + Smokey Chipotle Vinaigrette. 

Ginger Coconut Chicken or Beef with Scallion, Peas, & Green Beans

Grilled Pork Carnitas served with Sliced radishes, Shaved Cabbage, Grilled Peppers + Onions, Chili-Lime Aioli + flour tortillas

Smokey Mussels in lightly Curried Sauce with Blackened Cherry Tomatoes + Fresh Cilantro || Or || a Fresh Basil + Coconut Cream Sauce with Charred Cherry Tomatoes

SALADS + APPETIZERS

Sweet Corn Fritters with Sour Cream + Chive Drizzle and Pickled Red Onions

Shaved Morrocan Carrot Salad with Toasted Walnuts + Goat Cheese

Shaved Pear on arugala with Honey-Balsamic, candied Bacon and Toasted Pecans

Seared Shrimp with Shaved Raw Asparagus in a Spruce Tip Aioli on Fresh Greens

Red wine + Thyme Braised Mushrooms on Toast points with Shaved Parmesan

Shrimp Ceviche with white wine and Spring Onion

ENTREES

Cast Iron Paella with Local Andouille sausage, Rice, Peas, Scallops and Mussels Topped with Saffron + Parsley

Grilled + Stuffed Summer Squash with a Savory Wild Rice + Pinto Bean Stuffing topped With a Chive Crème Fréche

Farro Salad With Heritage Greens, Roasted Peppers, Cherry Tomatoes, Grilled Zucchini, with Toasted Pepitas + Feta Cheese

Massaged Kale Salad with a Lemon-Herb Dressing, Chili Toasted Chickpeas, Salt Brined Carrots and Toasted Squash Seeds

Local Steak of Choice with New Potatoes or grilled rough cut potato wedges and Seasonal Vegetable. Topped with:  Chimichurri Butter| Blue Cheese + Chive Butter | Blue Cheese + Caramelized Cherry Tomato Compote | Sundried Tomato, Parsely + Lemon Zest Butter

Braised Yard Bird with a Lemon-Caper Sauce and Fresh rough cut Parsley. Served over a Seared Polenta Cake

Desserts by Michelle Meyers of:
littlecow. Microcreamery