The menu changes.
The hunger doesn't.
Every dish is built around what's ripe right now. We work with 11 farms across three counties — and the menu on your table in October will never look like July's.
Roasted Beet & Cashew Cream Tower
Layers of golden and ruby beets, whipped cashew ricotta, pickled shallots, micro basil.
Charred Spring Onion Flatbread
Wood-fired sourdough, whipped white bean, charred spring onions, sumac, za'atar oil.
Pea & Mint Velouté
Garden peas, fresh mint, coconut crème fraîche, toasted pumpkin seeds, chive oil.
"The beet terrine made three people ask for the recipe. No one asked if it was vegan until dessert."
Sarah Reyes
Senior Events Manager, Meridian Group · Chicago, IL
Custom menus available for all dietary requirements.
Follow the spice
back to the source.
Every ingredient has a postcode. We source within 100 miles where possible, and we know every farmer by first name. Ethical isn't a marketing word here — it's an address.
Sunridge Organic Farm
Galena, IL
Heritage carrots, beets, celeriac
Blackthorn Mushroom Co.
Rockford, IL
Wild oyster, lion's mane, shiitake
Mesa Verde Spice Mill
Chicago, IL
Turmeric, sumac, za'atar, harissa
Tables that stop
conversations.
From 28-seat micro-weddings to 280-person galas. Every table is set like it matters — because it does.
Meridian Group Annual Gala
Corporate · 280 guests
"Our guests spent twenty minutes talking about the charred cauliflower. In seven years of corporate events, I've never had that happen."
David Okafor
VP Operations, Lakefront Biotech · Chicago, IL
"I told them I wanted the food to feel like a farmers market fell in love with a Michelin kitchen. They delivered exactly that."
Camila Rivera
Bride, Rivera–Park Wedding · Galena, IL
Meridian Group Annual Gala — Chicago, 2025
Felt in the weight
of the bowl.
The food is only half of it. The other half is the warmth of ceramic in your hands, linen against your wrist, the weight of a spoon that was made to last.
Hand-Thrown Ceramics
Every serving bowl and platter is sourced from independent ceramic studios in the Midwest. No two pieces are identical — the slight variations are the point.
Linen & Texture
Napkins in undyed Belgian linen, occasionally dusted with turmeric or beet — a color that tells you something about the kitchen. Tablecloths in oat and stone.
The Last Detail
Edible flowers, hand-lettered place cards, foraged herbs tucked into napkin folds. The details that guests photograph and keep.
Your guests will forget
it was ever vegan.
Tell us about your event. We'll build a menu that makes the food the most talked-about thing in the room.