Creating bold flavors out of healthy food choices.
Master Menu
Cafe Menu
Farm to Fork Cafe​​ and Catering​​
2537 Darlington Road
Beaver Falls, Pa. 15010
[email protected]
Phone  724-384-1581
  Chef Pierce's skills were honed and developed in Colonial Williamsburgh, Va., Florida, California, and New York. It was in the restaurant kitchens of Colonial Williamsburg, Va. that he began his formal training. Chef Pierce said “I was focused on learning my craft and really wanted to learn more to be a cook on the line.” 
      About Chef Scott Pierce and
   Farm to Fork Catering
  Farm to Fork Cafe and Catering is owned and operated by Chef Scott Pierce. Chef Pierce is a 1982 graduate of the Culinary Institute of America and a member of The American Culinary Federation.
    Chef Pierce has worked in some of the best restaurants in America and also as the private chef for the actors, Tony Hopkins, Ronny Howard, the DuPont family in Delaware, the Hillman's here in Pittsburgh and many other well-known families in the metropolitan New York, Conn. and L.A. areas.
    His skills are well-honed, varied and he has won several awards for his cooking.
   Chef Pierce believes in utilizing current trends and the finest ingredients in his cooking. His cooking style is “New American Cuisine”.
   Only the best, seasonal and if possible organically sourced ingredients are used in all dishes for nutrition and maximum flavour. We partner with a variety of farms to bring you the freshest ingredients!
   Great tasting gourmet food is only a part of the larger picture of Chef Pierce. 
  Creating the concept of healthier options associated with a healthier heart, longer lifespan and good weight management.
We offer a variety of Gluten Free Options! 


Cafe Monday- Friday
10:30 am to 7:30 pm
Saturday 4:30-8pm
Catering 24-7


We specialize in events of all sizes, from small intimate dinners to large weddings.
 Fork to Farm strives on making your party just what you had imagined. 
We customize our services unique to each guests needs.
Our Staff is capable of serving 2 to 1200 people.
   Whether it be Birthday parties, Bridal and Baby showers, Business Meetings, Graduations, Wakes we are there for you. 
   Priced per person or buffet style - we offer breakfast or '"brunch"  and a la carte items as well! 
   We will work with you on your menu and budget.


Breakfast, Lunch or Dinner Parties 
   We offer to sit down or buffet style depending on each parties needs.                     Packages may include a private chef, bartender,  and 1 or more servers.   

Private events 
    Our standard menus are designed to meet the needs of conferences, meetings, birthdays, special events, weddings, and conventions.
   Please ask us about customized menus which can also be arranged. 
   Chef Scott offers interactive cooking classes! 
   A wedding is hospitality of the highest order. As a grand celebration and a reflection of your personal style, it’s important to choose the right professionals to make your vision a reality.
   We will work with you so that you are overjoyed with our service and tasty foods.
  Choose from single or dual entrees.


Our foods are made from scratch and from the freshest ingredients Our menus are creative and delicious. We offer a variety of culinary services to help make your special event even more enjoyable and trouble-free.
Farm to Fork Caterers and Café promotes and provides specifically designed fresh and frozen foods to suit our customers. You can count on Farm to Fork Caterers and Café to provide a memorable feast and design a menu to perfectly fit the occasion.
    Our style of cooking ranges from “Down-home Style” like Mom used to prepare to high end “Elegant Gourmet”.

Farm To Fork

Cafe and Caterers
Let the food melt in your mouth!
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Call Chef Scott Pierce @ 724-384-1581
Tel.: 724-384-1581

2537 Darlington Rd.
Beaver Falls, Pa.15010
United States of America

Sample Cafe Menu

Our staff is the BEST when it comes to personalized attention and friendly courteous service.  No worry or fuss for you or any of your guests and with our quiet and considerate help, you will hardly know we are there. You can rest assured that every meal will be prepared and served with style, flavor and dependability that you would expect from a four-star restaurant.

Buffet and Sit-Down Banquet Menu Plans
Our mission is to combine our culinary and service expertise with your dreams to create a unique, stress-free and unique event for you. Let us customize a creative menu for your special event featuring international culinary flavors from the vision of Chef Scott Pierce.
It would be our distinct pleasure to be of service to you,
your friends and families.
20% Service Charge applies.

Choice of One and Choice of  Two Dressings 
Assorted Field Greens with cucumbers, cherry tomatoes, radish, and carrot curls.   
Farmers Market Salad Candied walnuts, crumbled feta cheese, dried cranberries,
 on a bed of field greens and romaine. Served with citrus vinaigrette.
Caesar Salad
Wedge Salad, Iceberg Salad with Bacon, Cherry Tomato, Bleu Cheese Dressing


 Chicken Cordon Bleu ~
A delicious French classic, chicken cordon bleu is made of chicken breasts stuffed with ham and Swiss cheese. With a Chicken Volute Sauce
 Roasted Root Vegetables

Chicken Diana ~
Breast of Chicken with Mushrooms, Kalamata Olives, Tomatoes, Green Onions,
and Fresh Herbs in a Cognac Cream Sauce
Brown Rice and Green Bean Almandine with Carrot Garnish

Chicken Francoise ~
Chicken with a parmesan cheese egg batter, sautéed with artichokes, peppers, lemon,
 capers, garlic, and a light white wine sauce. Served over a bed of risotto.

Stuffed Chicken Florentine~
Breast of Chicken Stuffed with Spinach and Topped with
Mornay Cheese Sauce and Served over a Bed of Egg Noodles.
$16.95 ++

Chicken Marsala ~
Boneless Chicken Breast Sautéed with Mushrooms,
Diced Tomatoes and Scallions in a Marsala Wine Sauce.
$16.95 ++

Grilled Chicken Breast à La Cherry-Orange Port Gastrique (sweet and sour)
Marinated Grilled Chicken Breast with a cherry Port-orange Sweet and Sour Sauce.
Herb Roasted Red Skins and Sautéed Green Beans.

Chipotle Orange Glazed Pork Tenderloin ~
Cut from Prime Tenderloin of Pork-Marinated and Grilled.
Brushed with a Mildly Spicy Chipotle and Orange Glaze.
Served with Hasselback Potatoes (thinly sliced whole)
Chefs Choice of Vegetables.

Blackened Swai (Vietnamese catfish) or Salmon Filet ~
Swai or Salmon Filet Rolled in Creole Seasoning and Skillet Blackened.
Lemon-Caper Sauce
Served with Pecan Wild Rice and a Steamed Mix of Fresh Vegetables

Pecan Crusted Tilapia~
Pan Fried Fillet of Tilapia Pecan Crusted and Served with a Mango- Salsa.
$17.95 ++

Horseradish Encrusted Baked Salmon~
Filet of Salmon Breaded with Horseradish, Baked and Served with a Chardonnay Cream Sauce.
Choice of Vegetable and Starch.
$18.95 ++

Broiled Fresh Cod Meuniere ~
Fresh Cod Broiled and served with a toasted almond
Meuniere sauce (brown butter, chopped parsley, and lemon).
Parslied Potatoes and Steamed Broccoli with Olive Oil and Lemon Zest.

Shrimp Normandy~  
 Sautéed shrimp, mushrooms, garlic, zucchini, red peppers, parsley, tarragon, cream, and white wine, over linguine.

Lobster and Crab Thermidor ~
This French dish consists of a creamy mixture of cooked lobster meat, jumbo crab,
mushrooms, cream, and sherry stuffed into a lobster shell.
Served with braised spinach.

Brick Grilled ½ Game Hen ~
Marinated Brick Grilled Hen, with Wild Rice and Dried Cranberry Dressing
 Drizzled with a Rich Chicken White Wine Sauce
Sautéed Seasonal Vegetables 

Grilled Marinated Teriyaki Skirt Steak with Sauce
Basmati Rice Pilaf and Steamed Broccoli

Roasted Rack of Lamb (Côte d'Agneau)   
(MR)  Roasted Rack of Lamb (3 ribs) coated with rosemary, garlic, shallots, and Pinot Noir jus.
Grilled vegetables and garlic mashed potatoes.

Whole Roasted Filet Mignon
Herb Rubbed and Slow Roasted to Medium rare, then topped with roasted tomato-herb butter.
An 8 ounce serving with Double Stuffed Potatoes and Red Wine-braised Greens.

Duet Entrées ~
Pork Tenderloin & London Broil~
Seared Pork Tenderloin Medallions with Sweet and Sour Sauce
Grilled Marinated London Broil served with a Red Wine demi glaze
Roasted Garlic Mashed Potatoes and Sautéed Seasonal Vegetables

Petite Filet & Chicken Diana ~
A Petite Beef Tenderloin Filet with Wild Mushroom Merlot Demi Glaze
Breast of Chicken with Mushrooms, Kalamata Olives, Tomatoes, Green Onions, and Fresh Herbs in a Cognac Cream Sauce
Blend of Rice and Glazed Carrots Compliment This Selection

Lamb Chops & Stuffed Shrimp ~
Pan Seared (2 ribs) Rack of New Zealand Lamb with Mint Jelly
Jumbo Shrimp Stuffed with Crab with Lemon White Wine Sauce
Roasted Medley of Vegetables and Dauphinoise Potatoes

Horseradish Crusted Atlantic Salmon & Roast Pork Loin ~
Grilled Atlantic Salmon Filet Rolled in Fresh Horseradish
Traditional Roasted Center Cut Pork Loin with a Rich Pan Gravy
Served with Steamed Broccoli with Olive Oil and Roasted Red Skin Potatoes

Wild Mushroom and Peppercorn Crusted Tenderloin with Grilled Salmon ~
Beef Tenderloin Rubbed with Wild Mushrooms and Peppercorns and Slow Roasted
Cut into Medallions and Served over a Shallot Red Wine Demi Glaze
Grilled Atlantic Salmon Filet with Peach Salsa
Spinach Soufflé and Parslied Egg Noodles

Stuffed Flounder with Medallions of Stuffed Chicken Breast ~
Stuffed Flounder with Crabmeat
All topped with Lemon Dill Beurre Blanc
Breast of Chicken Filled with Spinach and Cheddar or Traditional Bread Stuffing
 Rice Pilaf and Grilled Vegetables

Entrees include:
Freshly Baked Rolls with Butter
Seasonal Vegetables with Choice of Pasta, Potato, Rice or Starch Dish
Freshly Brewed Regular and Decaffeinated Coffee, and International and Herbal Teas


Desserts can be served individually or buffet style for an additional charge.
Choose Any Three for Buffet, or Choose one for Dessert Served at Tables.

Contact Us
Do give Farm to Fork Caterers a try.  
It will be well worth the call.  
2537 Darlington Road
Beaver Falls, Pa. 15010
Telephone:   (724)384-1581
Producing high quality, fresh, organic "new American" dishes since 1989.