Hand-dived scallop
18 €Seared in the shell, brown butter, dill and toasted rye.
Farm-to-table menu example that says where the food comes from.
A farm-to-table menu should prove its claim by naming sources. This example groups dishes by where they come from: the sea, the forest and two farms on Funen.
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Birk: an example farm-to-table menu
Made with the Nordic template. The place, dishes and prices are examples.Birk
A Nordic kitchen by the harbour. Wood fire, rye bread and what the season brings.
From the sea
Line-caught along the coast, cured or cooked over birch.
Cured mackerel
14 €Rye crisp, horseradish cream and pickled cucumber.
Smoked eel
17 €Scrambled egg, chives and radishes on rye.
From the forest
Gathered with our foragers through the autumn.
Chanterelles on toast
15 €Sourdough rye, egg yolk and aged Vesterhavsost.
Vegetarian
Venison tartare
19 €Juniper, lingonberry and smoked bone marrow.
Celeriac baked in hay
16 €Hazelnut, lovage and whey sauce.
Vegetarian
From the field
From two farms on Funen, a morning's drive away.
Glazed beetroot
14 €Blackcurrant, horseradish and ymer.
Vegetarian · Gluten-Free
Lamb from Funen
29 €Kale, pickled onion and lamb jus.
Gluten-Free
Jerusalem artichoke
12 €Brown butter, thyme and toasted rye crumbs.
Vegetarian
Sweet
Cardamom bun
5 €Baked this morning, with whipped butter.
Vegetarian
Baked apple
11 €Oat crumble and sweet cicely ice cream.
Vegetarian
Sea buckthorn sorbet
10 €Brown butter cake and toasted oats.
Vegetarian
Start from this menu. Change the name, dishes, prices, fonts and colors.
Use this templateWhat to put on a farm-to-table menu
- 1
Sections by source
Group dishes by where they come from, like the sea, the forest or a farm.
- 2
Named suppliers
Name the farm or the fisher when you can. It backs up the promise.
- 3
What's in season
Name the season in a section note, like "through the autumn" here, so guests know it won't last.
- 4
Vegetables
Give vegetables their own dishes, not just sides.
- 5
Sweets
Use what's in season, like apples in autumn.
Prices and descriptions
Show prices and sizes
Seasonal produce costs more some weeks, so check your prices each time the menu changes.
Hand-dived scallop18 €
Seared in the shell, brown butter, dill and toasted rye.
Cured mackerel14 €
Rye crisp, horseradish cream and pickled cucumber.
Smoked eel17 €
Scrambled egg, chives and radishes on rye.
Write the descriptions
Put the source in the name, like "Lamb from Funen", then two or three ingredients.
Lamb from Funen
Locally sourced lamb.
Lamb from Funen
Kale, pickled onion and lamb jus.
Before you print the QR code
- Every farm or coast named on the menu still supplies you.
- Dishes out of season are hidden.
- Vegetarian dishes are labeled.
Edits go live on the same link, so a printed code keeps working. Read the setup guide
Questions about a farm-to-table menu
Can I call my menu farm-to-table?
Only if most of the food comes from farms you can name. Staff should be able to answer when guests ask which farm.
How often should a farm-to-table menu change?
With the seasons at least. Some dishes change weekly, when a farm sends something new.
What if a farm runs out of something?
Hide the dish until the next delivery, or change its name if it now comes from another farm.
Other templates for a farm-to-table menu
Browse all templates
Make your own farm-to-table menu.
Swap in your dishes and prices, then publish with a link and QR code.