Carrot Top Catering

Carrot Top Catering provides catered meals for your nonprofit events and/or meetings from our state-of-the-art commercial kitchen. By using Carrot Top Catering for your event or group meal, not only are you choosing delicious, homemade food from a menu curated by our talented chefs, you are also giving back directly to your community.

We are open Monday – Friday from 8:00 a.m. – 5:00 p.m.

View Meal Options

IMPORTANT: Please note that a minimum of 25 servings is required to place your order. The following menu items can be packaged in individual servings, such as boxed lunches, or in trays for larger groups.

VT = Vegetarian, VG = Vegan, GF = Gluten Free

***Menu subject to changes.


Charcuterie Board: Cold cuts, cheeses & crackers

Roasted Vegetables: Roasted peppers, mushrooms, squash, zucchini, broccoli & cauliflower served with a dill dip (VT, GF)

Sliced Grilled Sirloin on Garlic Bread Crostini: Sirloin beef seared & sliced thin on top of garlic bread crostini, topped with Green Goddess dressing


Chef’s Salad: Fresh romaine lettuce, sliced cucumber, tomato wedges, boiled eggs, cheese & turkey served with served with your choice of dressing (GF)

Cesar Salad: Shredded lettuce, parmesan cheese & garlic croutons. Choice of grilled chicken or tofu on top (Cesar dressing on the side).

Spinach, Strawberry & Candied Pecan Salad: Fresh spinach, spring mix, cut strawberries & candied pecans served with your choice of dressing (VG, GF)

Salad dressing choices: Ranch, Caesar, Strawberry vinaigrette & Italian vinaigrette

Soups (12 oz. bowl)

Baked Potato with Bacon (GF)

Creamy Tomato with Basil

Chicken Tortilla Soup

Boxed Lunch

Inquire for price. Includes choice of sandwich from list below on house-made whole grain sourdough bread, chips, pickle spear, mayonnaise packet, mustard packet, fork, knife & napkins. Fruit cup instead of chips is available at additional cost.

Meat/Protein Choices: Turkey, roast beef, ham, tuna fish, chicken salad, egg salad.

Cheese Choices: Provolone, swiss, cheddar, pepper jack.

Toppings: Lettuce, tomato, onion, pickled jalapeños, pickles.

Vegetarian/Vegan Option: French baguette with sautéed mushrooms, roasted tomatoes, roasted zucchini or squash, sliced mozzarella & kalamata olive or pesto spread.


Entrees served by the pan. One pan serves 25 people.

Chicken Marsala with Orzo Pasta & Green Beans

Rosemary Pork Tenderloin with Rice Pilaf & Roasted Asparagus (GF)

Roasted Lemon Salmon with Brown Rice & Mixed Vegetables (GF)

Beef Stroganoff with Buttered Egg Noodles & Roasted Broccoli


Desserts can be individually packaged or on disposable plastic trays for group service; disposable plastic tongs included

Brownies (VT)

Lemon Bars (VT)

Cookies: (VT)

Muffins: (VT)

***Please remember to discuss any food allergies with the chef upon ordering.

***Food used for catering services is procured separately from donated food products.

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