LOCAL AND SEASONAL FOOD COOKED OVER AN OPEN FIRE

Fire Roasted Catering is happy to work with you to develop an inspired menu for your occasion, no matter the season, location or scale. Below are a few examples of menus we’ve created for clients in the past.

A SPRINGTIME PICNIC

Grilled Ramps • Stinging Nettle Ravioli with Hazelnuts Toasted in Brown Butter • Marsh Marigold and Feta Dip with Grilled Flatbreads from Local Wheat • Morels Sauteed in Garlic with Salt and Pepper • Rhubarb and Wheatberry Salad with Spring Onions • Garlic Scape Pesto with Handmade Tagliatelle

 

A SUMMER FEAST I

First: Smoked fish pate with grilled baguette • Baby Romaine with Sun-dried Tomatoes, Olives and Garlic • Rubiner’s Cheese Selection

Second: Roasted Duck French Cure with charred fruit chutney • Mussels with Garlic Parsley and Shallots in a White Wine Broth, steamed in large iron cauldrons with wine, butter and seasonings, served with long crostini • Risotto-Style local Grains with Caramelized Apples and Arugula • Charred Carrots with Goat Cheese, Parsley, and garlic

Third: Individual North Dakota Blueberry Puddings

 

A SUMMER FEAST II

First: Local Cheese and Charcuterie • The Meat Market Bresaola with Pears • Triad of Bruschette: Zucchini with Basil, Mint and Parmesan Cheese; Eggplant Caviar; Burnt Tomato, Goat Cheese, and Sardines

Second: White Gazpacho served with Cucumbers • Fire Roasted Leg of Beef with Chimichurri, Plattered family-style with Heirloom Tomatoes • Olives Pickles Ramps Green Tomatoes • Grilled Sourdough Flat bread and Chapa Bread made from local wheat • Provencal Potato and Green Bean Salad • Savory Corn Pudding

Third: Chocolate wedding cake with fresh Raspberries

 

A CASUAL ROAST IN LATE SUMMER

Whole, Locally-Raised Pig Roasted on a spit over live fire, served with Seasonal Chutney • Charred Eggplant Dip with Grilled Flatbread • Cheese and Charcuterie with Baguettes • Arugula and Pear salad with Goat Cheese • Roasted Corn-on-the-Cob with Herb Butter • Grilled Seasonal Vegetables • Kettle-Cooked Heirloom Beans • Fire-roasted Potatoes and Fennel • Local Braising Greens • Apple Crisp

 

THE WHOLE PACKAGE

Passed: Herbed Goat Cheese Crostini • Fire-roasted Duck Breast with Cranberry Jam • Grilled Sausage with Smoked Onions • Country Pate with Pickled Ramps • Beef Tenderloin with Garlic Aioli

Stationary (served with Baguettes): Smoked Bluefish Dip with Horseradish • Spring Radishes with Sweet Butter and Sea Salt • House-made Charcuterie and Mustards • Artisanal Cheeses with Nuts and Dried Fruit • Heirloom Bean Dip with Thyme and Garlic • Local Field Greens and Baby Beets with Cider Vinaigrette

Family Style: Table Snacks (Olives, Pickles) set on Tables with Bread and Butter • Butter-poached New Turnips • Fire-roasted Potatoes with Fiddlehead Ferns • Fresh-picked Carrots and Asparagus

Butler-Style Service: Spit-Roasted Pig with Rhubarb Chutney • Grilled Heritage Chicken with Garlic Scape Pesto

Dessert: Strawberry/Rhubarb Cobbler

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