Elevating the Business Meal

Fork & Flame Chef Co. provides a seamless, chef-driven alternative to standard corporate catering. We believe the boardroom lunch should be the highlight of the workday, not an afterthought.

1. The Corporate Lunch

  • Format: Executive Boxed Lunches or simple platters.
  • Focus: Fresh, fast, and ready to go.
  • Best For: Staff trainings, quick functions, and out-of-office get-togethers.

2. The Executive Dinner

  • Format: High-End Buffet Service.
  • Focus: A high-quality business setting designed to impress.
  • Best For: Facilitating business deals and setting up your next big win.

The Corporate Lunch

Chef-Driven. Office Ready. Fresh, fast, and delivered.
Minimum Order $300 | 48-Hour Notice Required
Tier 1: The Essentials Box ($20/guest)
  • Simple, high-quality fuel. Perfect for staff trainings.
  • Includes: 1 "Handheld" or "Salad" Selection.
  • Sides: Sea Salt Kettle Chips & Chocolate Chip Cookie.
Tier 2: The Executive Box ($30/guest)
  • The Power Lunch. Impressive bowls and composed meals.
  • Includes: 1 Main (Warm Bowl OR Handheld).
  • Sides: Selection of 2 Premium Sides.
  • Sweet Finish: +$3.50/guest.
Tier 3: The Boardroom Buffet ($49.99/guest)
  • Family-Style Feasts for the whole team.
  • Includes: 2 Mains + 2 Sides + 1 Salad + Artisan Bread.
  • Sweet Finish: +$3.50/guest.
Signature Sandwiches
  • The "Fork & Flame" Club: Roasted turkey, candied bacon, herb aioli, focaccia.
  • Chicken Saltimbocca: Prosciutto-wrapped chicken, pesto aioli, arugula, ciabatta.
  • Steak Chimichurri Wrap: Sliced flank steak, pickled onion, greens, herb spread.
  • Nashville Hot Chicken Wrap: Oven-baked spicy chicken, slaw, spicy mayo.
  • The "Italian Job" Grinder: Salami, capicola, pepperoni, provolone, herb vinaigrette.
  • (V) Green Goddess Wrap: Hummus, cucumber, avocado, spinach, green goddess dressing.
  • (V) Caprese Baguette: Fresh mozzarella, heirloom tomato, basil pesto, balsamic.
  • (V) Roasted Veggie Focaccia: Herb hummus, roasted peppers, zucchini, eggplant, balsamic.
Power Salads
  • Miso Salmon Salad: Glazed salmon filet, mixed greens, carrot-ginger dressing.
  • Ghost Chicken Salad (GF): Yunnan-style shredded chicken, lime, herbs, chili vinaigrette.
  • (V) Spicy Peanut Noodle Salad: Chilled noodles, peanut-lime dressing, cabbage, edamame.
  • Southwest Chicken Caesar: Romaine, roasted corn, tortilla strips, cotija, chipotle caesar dressing.
  • (V) Mediterranean Quinoa Salad: Cucumber, feta, olives, red onion, lemon-oregano vinaigrette.
Protein Forward
  • "Prohibition" Meatball Bowl: Beef & Pork meatballs in Bourbon-Chili glaze over white cheddar mac.
  • Yucatan Pork Pibil (GF): Citrus-braised pork, pickled red onion, lime rice, black beans.
  • Mediterranean Chicken Bowl: Spiced grilled chicken, turmeric rice, white sauce, cucumber salad.
  • The "Smokehouse" Bowl: "Oven-Smoked" Pulled Beef, mac & cheese, cornbread crumble, slaw.
Vegetarian / Vegan
  • (V) Crispy Falafel Bowl: Herb falafel, turmeric rice, cucumber, tomato, tahini.
  • (V) Vegetarian Mapo Tofu: Silken tofu in savory Sichuan peppercorn sauce, jasmine rice.
  • (V) Pesto Tortellini Bowl: Cheese tortellini, basil pesto cream, blistered tomatoes, spinach.
  • (Vegan) Herb-Roasted "Steak": Plant-based cutlet, mushroom gravy, green beans, dairy-free mash.
Premium Sides
  • Soft Pretzel Sticks w/ Beer Cheese
  • Sea Salt Roasted Potatoes (GF, V)
  • Pepperoni Puff Pinwheels
  • Greek Orzo Salad (V)
  • Marinated Cucumber & Tomato Salad (GF, Vegan)
  • Spinach & Artichoke Dip w/ Baguette
  • Fresh Seasonal Fruit Salad (GF, Vegan)
  • Charred Street Corn Caesar Salad
  • The Bistro Beet Salad
The Sweet Finish
  • Chocolate Covered PB Pretzel Balls
  • Matcha White Chocolate Cookies
  • Chocolate Chunk Cookies
  • Pistachio Crunch Magic Bars
  • Mini Brownie Cups
Download Lunch Menu PDF

The Executive Dinner

Bold. Abundant. Unforgettable. High-end buffet service.
Minimum Order $750 | Minimum 8 Guests | 72-Hour Notice
Tier 1: The Signature Feast ($100/guest)
  • Fork & Flame Originals. Bold flavors, executed perfectly.
  • Includes: 2 Mains (Signature), 2 Sides, 1 Salad.
  • Service: Artisan Bread & Whipped Butter included.
  • Sweet Finish: +$8/guest (Optional).
Tier 2: The Chairman's Reserve ($145/guest)
  • Luxury Proteins & Show-Stopping Presentations.
  • Includes: 3 Mains (Reserve Access), 3 Sides, 1 Salad.
  • Service: Includes "Welcome Grazing Board" (Charcuterie/Cheese).
  • Sweet Finish: +$8/guest (Optional).
Live Carving Experience (+$45/guest)
Select one protein for your station:
  • Prime Beef Tenderloin: Fork & Flame Signature Rub, Raspberry Port Reduction, Horseradish Cream.
  • Herb-Crusted Porchetta: Whole rolled pork belly & loin, stuffed with fennel pollen and garlic, roasted crisp.
  • Truffle-Honey Roasted Chicken: Whole roasted birds glazed in truffle-honey butter, carved to order.
  • Peking Duck Taco Station: Crispy skin duck breast carved to order. Served with warm flour tortillas, scallion, cucumber, and hoisin.
Signature Collection (Included in All Tiers)
  • Coffee-Rubbed Picanha: Espresso-ancho crust, Chimichurri Rojo.
  • Miso-Maple Salmon: Whole sides roasted with white miso glaze and sesame.
  • Smoked Paprika Shrimp & Grits: Chorizo oil, smoked gouda grits.
  • Braised Beef Tips: Tender sirloin in red wine mushroom gravy.
  • Sticky Bourbon-Gochujang Pork: Slow-roasted shoulder, pickled cucumber relish.
  • Tuscan "Brick" Chicken: Boneless thighs pressed with rosemary and preserved lemon.
  • Chicken Marsala "Wild": Foraged mushrooms, thyme, marsala wine.
  • Cauliflower Shawarma Roast (V): Lemon-tahini, pomegranate.
  • Short Rib Ragu (V Available): Rich tomato braise (can be made with mushrooms).
  • Butternut Squash Ravioli (V): Sage brown-butter, toasted walnuts.
Reserve Collection (Tier 2 Exclusive)
  • The "Sunday" Short Rib: Signature 48-Hour Braise, Red Wine Demi.
  • Lamb Shank "Tajine": Pulled meat braised with apricots, almonds, saffron.
  • Pan-Seared Halibut: Citrus beurre blanc, crispy capers.
  • Braised Bison Short Ribs: Local bison, dark stout reduction, juniper.
  • Seafood Newburg: Shrimp, scallops, white fish in sherry cream w/ puff pastry.
  • Seared Scallops: Brown butter, lemon, parsley.
  • Lobster Thermidor Mac: Knuckle meat, brandy-gruyère cream, herb crust.
  • Portobello "Wellington" (V): Mushroom duxelles wrapped in puff pastry.
Salad Course (Select 1)
  • Citrus & Fennel Salad (V): Arugula, shaved fennel, orange segments, citrus vinaigrette (Dairy Free).
  • The "Steakhouse" Wedge: Iceberg, bacon lardons, marinated tomato, blue cheese.
  • Roasted Beet & Goat Cheese: Gold beets, whipped chevre, candied pecans, sherry vinaigrette.
  • Asian Crunch Salad (V): Cabbage, edamame, bell pepper, sesame-ginger dressing.
  • Classic Caesar: Romaine hearts, parmesan snow, sourdough croutons.
Accompaniments (Select 2-3)
  • Truffle Whipped Potatoes
  • Wild Mushroom Bread Pudding
  • Confited Leeks & Thyme (DF)
  • Honey-Harissa Roasted Squash (DF)
  • Creamed Corn w/ Bacon & Jalapeno
  • Wild Rice Pilaf w/ Almonds (DF)
  • Maple Glazed Heirloom Carrots (DF)
  • Blistered Green Beans w/ Garlic Oil (DF)
  • Roasted Asparagus w/ Lemon Zest (DF)
  • Cheesy Au Gratin Potatoes
  • Salted Caramel Budino: Rich butterscotch Italian pudding with salted caramel & crème fraîche.
  • Flourless Chocolate Espresso Torte (GF): Dense fudge cake, raspberry coulis, fresh whipped cream.
  • Sticky Toffee Pudding: Warm sponge cake soaked in rich toffee sauce.
  • Lemon-Olive Oil Cake: Served with macerated seasonal berries and mascarpone cream.
Download Dinner Menu PDF
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