A Spice of Life’s Farm to Table program is an innovative concept in fresh and delicious dining based on the philosophy that community and sustainability should be a priority in every business. We’re excited to offer our clients monthly menus using the season’s ripe vegetables and fruits as well as locally sourced proteins, dairy and grains. Inspired by the flavors of the season, these menus are a reflection of our commitment to cuisine that is environmentally friendly, extremely fresh and of course, always delectable. Not only are the ingredients superior and fresh, but also the program helps our local community achieve economic growth. We believe that sustainability is complementary to exceptional cuisine, and fresh, local ingredients can be a part of your event regardless of the scale.

In addition the monthly menus showcasing seasonal produce and local and often organic ingredients, A Spice of Life also builds custom menus using local ingredients or from specific vendors. If your uncle has a cattle ranch or your farmer friend grows outstanding greens, we can incorporate those ingredients into the menu for your event.

A Spice of Life is also partnering with local farms to host Farm to Table dinners, with the prix fixe menu planned from the farm’s own selection of ripe ingredients picked fresh just before the event. These dinners offer the opportunity to enjoy a farm fresh meal on the farm where the ingredients were sourced.


Tricolored Beet Canapé 
thyme-roasted beets, house-made ricotta, thai basil

Pork Belly Skewer
crispy pork confit, asian bbq glaze, tie-dye cherry tomatoes, jalapeno aioli

Peach & Tomato Jam Tartlet 
palisade peach & tomato jam, smoked chevre, anise hyssop leaves

Peach Farmhouse Salad
greens, palisade peaches, goast cheese, watermelon, black radish, toasted sunflower seeds, champagne vinaigrette

Roasted Carrots

Roasted Pork Loin 
house-made chorizo stuffed pork loin, honey roasted apples, sherry demi glace

House-Made Gnocchi 
forest mushrooms, chard, mushroom broth

Lamb Osso Bucco
tomato herb ragout, braising reduction

Honey Peach Fried Pie
house-made buttermilk gelato

Cinnamon Sugar Donuts
apple chutney

Lavender Raspberry Moon Pies

Local Beef Short Rib
asian barbecue and pickled vegetables

Farmette Radishes on Rye
butter and sea salt

Cured Colorado Striped Bass
local melon “caviar” and basil oil

Chioggia and Golden Beet Salad
heirloom tomato, buttercrisp lettuce, apple cider dressing

Macdonald Farm Pork Loin 
swiss chard, crispy pork belly, peach chutney

Herb Roasted Airline Chicken Breast
pattypan squash and tomato ragout

Roasted Carrots with Mustard Greens

Fingerling Potato Radish Salad
olathe sweet corn vinaigrette

Caramel Peach Trifle
candied pecans 


Honey Hyssop Sweet Tea

Fritto Misto
with herbed yogurt dip

Deviled Farm Eggs

Chilled Peach Soup
with grilled ficelle peach bruschetta

Smoked Trout and Fingerling Potato Salad
with fresh dill and onion blossoms

Roasted Gold, Ruby and Candy Cane Beets
with parsley, yogurt, garlic croutons

Sage Roasted Colorado Hanger Steak
with charred sweet onion

Buttermilk Fried Chicken
with honey and pepper relish

Western Slope Cherry Frangipane
with sweet cream

Mushroom Bread Pudding
with truffle infused pesto and melted brie

Root Vegetable Croquette
with ver jus braised pork short rib, horseradish aioli and micro greens

Warm Endive Salad
with kabocha squash, chévre, pancetta, warm apple cider vinaigrette

Pan Seared Alamosa Bass
with garlic roasted brussels sprouts, shiitake mushrooms, lemon vin blanc

Duck Confit
with fingerling potato, braised dinosaur kale, ruby red beet gastrique

Pear Bread Pudding
with honey semifreddo and caramel sauce

Lyons Farmette Deviled Eggs
with crispy tender belly bacon & fennel pollen

Heirloom Tomato Gazpacho Shooters

Marinated Eggplant & Romesco
with rustic breadworks bread

Hazel Dell Mushroom Strudel
with baby tatsoi & chervil vinaigrette

Pan-Roasted Free Range Chicken
with roasted colorado peaches with smoked chevre, pattypan squash gratin

Sun-Dried Cherry Frangipane
with sweet cream

Molasses Bread
with sweet cream butter, shaved radishes, micro cilantro and jurassic salt

Roasted Fingerling Potato Skins
with chevre, sautéed cinnamon cap mushrooms and crumbled bacon

Fava Bean, Heirloom Tomato, Roasted Cauliflower, Edible Flowers and Pea Shoots
with baby dill vinaigrette

Slow Roasted Pork Belly
stuffed with farro and kale with gluten-free gnocchi, parsley pesto, and baby carrots

Blackberry Pie

Roasted Apple Bruschetta
with basil and goat cheese

Poblano Pesto Chicken Skewer
with lime and cilantro

Panzanella Salad

Honey Glazed Roasted Vegetables
with red quinoa

Smashed Fingerling Potato
with garlic and rosemary

Roasted Pork Tenderloin
with house made pancetta cracklin’s and stone fruit chutney

Berry Drop Biscuit Cobbler

Beet & Goat Cheese Crostini
with baby basil

Grilled Peach & Heirloom Salad
with fresh mozzarella and basil

Tomato Pie
with mustard greens

Smoked Tri-Tip
served with chimichurri, bourbon peach bbq sauce, tennessee chow chow sauce

Bacon Braised Green Beans

Roasted Sweet Potato Wedges

Corn Bread
with jalapeno butter

Strawberry Rhubarb Galette
with sweet cream

Organic Spicy Greens Salad
with polenta croutons and sweet cumin vinaigrette

White Pizza
with cauliflower purée, caramelized onion & house-made ricotta served warm with fresh herbs

Potato Leek Soup
with garlic croutons and fried leeks

Rosemary Roasted Pork Tenderloin
with caramelized pear & shallot jus with creamy pumpkin polenta and julienne zucchini

Pear Crumble
with honey thyme zabaglione

Honey Lavender Scented Cantaloupe Soup

Grilled Pizza
with arugula pesto, cinnamon cap mushroom ragout

Heirloom Tomato Salad
with toasted chévre crouton

Pepper Crusted Grilled Hanger Steak
with fork smashed fingerling potato, sheared carrots and garlic aioli quenelle

Apple Cheddar Pie
with sweet cream semifreddo


Gathering around a table with other community members who appreciate exceptional cuisine and support local community and sustainability can be a magical thing, especially when our chef is hand-crafting each dish with ingredients he picked himself just minutes before the meal. Our prix fixe Farm to Table dinners take place in the charming scenery of local farms and each course uses the farm’s fresh and delightful vegetables and fruits that are in their peak.

Check back for our 2017 Farm to Table Dinner.