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- Herbal Health Home + Beauty | Little Yard Farm
Herbal Health Home Beauty Shop Now > Little Yard Farm Herbal Health, Home + Beauty LEARN MORE Catering services will be limited until further notice. Please check out the page for further details! Catering catering Let the farmers cook for you check us out Treat yourself anytime is the right time for a little self care. --- SHOP Natural & Organic Solutions for Health, Home & Beauty. Ask us about personalized gift baskets! --- ASK US NEW + LOVELY these farm and nature inspired beauties Check out Cleansing grains what they are what they do + how they work
- Catering | littleyardfarm
DUE TO COVID 19 We will be doing drop off catering only starting December 1st, 2020. Thank you for your patience and understanding. Please email Laura at for further questions or for our Holiday Menu! email@example.com 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 Pasta 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 Desserts by Michelle Meyers of: littlecow. Microcreamery 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 Questions + Pricing
- Catering Inquiries | littleyardfarm
Catering Inquiry Number of People Attending Approximate Budget Dietary Restrictions + Allergies Event Type + Menu Choices Submit Thanks for submitting!