Roxbury Barn offers menus based on a seasonal selection of regionally sourced ingredients

Catering

Genuinely local and sustainable, our cooking centers around seasonal food from farmers we know and trust.

Tailored!

Skillfully made with dedication and a passion for good food and good times, we use as many local, home-grown products as possible, combining them with international flavors and cooking techniques.

All menus, whether omnivorous, vegetarian, vegan, pescatarian, or designed to be culturally resonant for your family, are customized in collaboration with the couple.

Food connects people. Dinner on your wedding day should feel like an intimate gathering prepared by people who know and care for you.

Our local network

We love working with as many local farmers, makers, and bakers as possible. Engaging with this local network allows us to bring the freshest ingredients to the table while also helping strengthen our local food economy.

These collaborations translate into inventive and delicious dishes that are proudly sourced from Catskill-based businesses – it’s a true community accomplishment.

Quality & sustainability

Clean, organic, pastured, no pesticides – we seek out sources who use regenerative practices that care for the environment and our community. We will only serve you the freshest food available, so if ever necessary, we will substitute ingredients thoughtfully based on what our partners can provide. As we get to know each other, you’ll see how this ethos informs everything we do.

Price range

A full event menu (which includes a Seasonal Harvest Table and passed hors d’oeuvres during cocktail hour; and during dinner, an appetizer and main course, including proteins and side dishes, starts at $125 per person, including tableware, silverware, glassware, and napkins, but excluding 20% gratuity and 8% sales tax. A tasting is free of charge.

Style of service

Depending on menu choices and couples’ preferences, we serve dinner either plated or family-style.

Creating your menu will be a collaboration between you and our chef. Planning your menu will entail conversations about your favorite foods, getting to know your personality and style, and can also consist of a visit to a local farm or market.

The goal is to understand your taste in and relationship with food so that we can design a fully tailored menu and experience for you and your guests.

Here’s a collection of menu examples to get you inspired:

Spring Ideas

May-June

seasonal harvest table

Featuring sourdough crostinis, pickled wild ramps, roasted asparagus and turnips, spring onion yogurt dip, chicken liver pate, local cheeses with homemade preserves

passed hors d’oeuvres examples

Fried oyster mushrooms and chive blossoms with tahini aioli
Quinoa cakes with manchego cheese, kale, and pickled cherry tomatoes
Venison and bacon meatballs with green onion jam

salad examples

Farro salad with kale, garlic scape, feta, and dried currants
Grilled romaine drizzled in anchovy vinaigrette and crispy croutons

entrée examples

Grass-fed steak with broccoli raab, chimichurri
Trout filet with wild ramp broth, sautéed spinach, shiitake mushrooms, and peas

Summer Ideas

July – September

seasonal harvest table

Featuring garlic and herb focaccia, pickled radishes and zucchinis, charred celery stalks and cherry tomatoes, spicy eggplant dip, roasted beet hummus, local cheeses with fresh berries and melon

passed hors d’oeuvres examples

Chicken wings with chili pepper glaze and blue cheese
Mushroom meatballs with grated heirloom tomato
Polenta croquettes with shredded duck and pickled red onion

salad examples

Summer tomato and corn salad with red onion and cucumber
Roasted beet and radicchio salad with fig and herbed yogurt

entrée examples

Fire-roasted chicken with charred fennel, braised swiss chard, creamy potatoes
Porchetta with fava beans, celery, and fresh herbs

Fall Ideas

September – October

seasonal harvest table

Featuring assorted sliced + grilled sourdough, local butter with chives and honeycomb, pickled tomatoes and onions, smoky trout + white bean spread, blistered shishitos, local cheeses with apples and pears

passed hors d’oeuvres examples

Stuffed peppers with venison, pork, and harissa
Puff pastry with curried squash and roasted tomatoes
Sardine toast with sumac and preserved lemon

salad examples

Grilled chicory salad with crispy shallots, blue cheese, and pear
Warm kale and tomato salad with pickled garlic and toasted grains

entrée examples

Duck confit with honey-roasted squash, braised cabbage, and wild rice
Leg of lamb with cauliflower, sunchoke puree, and roasted fig

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