Hire The Farmstead Table to cater your upcoming event. We serve groups of up to 20 people for birthdays, anniversaries, family reunions, vacations, bachelorette parties, and more. We can prepare multi-course meals and passed appetizers on site, or drop off prepared food to be served buffet-style. 

Below are sample appetizers, small plates, entrees, and desserts. If you have a specific menu in mind, contact me and I’d be happy to create an individualized menu for your event. Please note that we do not provide alcohol service at this time.

Cilantro, parsley, mustard, capers, olive oil, red pepper flakes, garlic, basil

Appetizers/Small Plates

Asian Pork Belly with Pear, Mandarin, and Lemongrass Aioli

Fried Green Tomato Crostini, Homemade Ricotta, Sun Gold Tomato Vinegar (V)

Shrimp a la Plancha, Ginger, Cascabel Chile, Lime

Za’atar-Grilled Lamb Chops with Micro Cilantro and Yogurt Sauce

Thai Fish Cakes with Nuoc Cham and Sriracha

Soyrizo and Potato Tostadas with Spicy Radish Salad (V)



Seared Halibut with Red Curry Coulis, Caramelized Pineapple, Bok Choy, Eggplant, and Black Forbidden Rice

Arctic Char Salmon with Avocado Mousse, Quinoa and Edamame Salad, and Watermelon Radish Chips

Black Cod with Spicy Mussel Aioli, Fines Herbes Salad, and Spiced Sweet Potato-Carrot Hash

Crispy Juniper Duck Leg with Bergamot-Frisée Salad, Chevre-Parsnip Purée, and Blueberry Pearl Sauce

Chicken Alla Diavolo with Roasted Marble Potatoes, Oyster Mushrooms, and Goat Cheese Vinaigrette

Bourbon-Braised Short Ribs with Potato-Fennel Purée and Crispy Shallots

Pork Loin with Smoked Gouda-Poblano Grits, Sautéed Kale, Blistered Honey Grapes, and Coriander Jus

Duck Sliders with Shiitake Mushroom Ketchup and Chinese-Style Mustard Sauce

Spicy Lamb Burgers with Vietnamese Herb Salad and Tamarind Vinaigrette

Paleo Coconut Shrimp with Green Papaya Salad and Spicy Lime Vinaigrette (GF)

Orecchiette Pasta with Guanciale, Fagioli, and Broccoli Rabe

Tri-Tip Steak with Grilled Vegetables, Cabernet Mashed Potatoes, and Cabernet Jus

Peruvian Adobo Chicken with Garlic-Cumin Eggplant, Smashed Plantains, and Pumpkin-Mango Sauce

Handmade Beet-Pecorino Ravioli with Arugula and Brown Butter-Poppy Seed Sauce (V)

Farro with Scallops, Rock Shrimp, Shaved Brussels Sprouts, and Saffron Sauce

Gnocchi Sautéed with Wild Mushrooms, Pea Shoots, and Fines Herbes Compound Butter, Topped with Cured Egg Yolks (V)

Un-Fried Chicken with Collard Greens, Yellow Squash, and Homemade Reduced-Fat Ranch Dressing

Paleo Seafood Paella with Cauliflower Rice (GF)

Short Rib Tagine with Couscous, Black Tea Syrup, Figs, and Dukka

Grilled Octopus with Garlic Rice, Fennel-Citrus Salad, and Chimichurri Sauce

*All rice dishes can be made with brown rice or cauliflower rice. All noodle dishes can be made with sweet potato or kelp noodles. All pasta dishes can be made with gluten free pasta (except ravioli).

(V) = Vegetarian; (GF) = Gluten Free


Pastries and Desserts

Triple Chocolate Tart

Lemon Bars

Seasonal Fruit Galette

Cookies (Chocolate Chip, Sugar, Peanut Butter filled, Nutella filled)


“We hired Chef Kaitlyn to cater our annual Christmas wine parties. Kaitlyn developed an incredible menu of French food that paired perfectly with the wines we had selected. The food was spectacular and our guests were very impressed by Kaitlyn’s menu and her obvious culinary skill. And they especially enjoyed meeting the chef and talking to her about her culinary life. When one guest arrived and notified us that she was vegan – something we were not aware of previously – Kaitlyn went to the kitchen and prepared a vegan alternative on the spur of the moment. Our guest was surprised and very grateful! We will not hesitate to hire Kaitlyn again to cater our wine parties – in fact, we get the feeling that our guests will so look forward to what Kaitlyn will cook for us next year, that they may not come if Kaitlyn doesn’t cook the food!”

John & Carol A.