BEACH PLUM FARM-TO-TABLE
FRIDAY DINNER SERIES 

Each Friday this fall Beach Plum farm premieres its weekly Farm to Table dinners series.  Dine under the stars or in our Amish-made barn, depending on the weather.  Featuring our own fresh meats, poultry, herbs and vegetables, this week’s menu will be crafted by Beach Plum Farm’s Chef Todd Phillips.

Each Friday Dinner begins at 6:30 pm with hors d’oeuvres.  Seating and service will be family style. Dinners will be BYOB, but farm fresh juices and herbs will be provided as mixers to make your own craft cocktails.  The evening is designed to be a night to mix and mingle with friends. We hope you will enjoy this magical event and return to see what the visiting chefs from our partner restaurants will create with Beach Plum Farm's harvest bounty.

October 14
Chef Todd Phillips, Beach Plum Farm

MENU

Hors d’Oeuvres
Herb & Garlic Sausage
crostini, fresh ricotta
Crispy Potato
fresh mozzarella, sweet pepper relish
Egg Salad
rosemary biscuit, pickled onion

Beginning
Celery Root & Sage Soup
Kale Salad
sweet Italian peppers, pickled onion, roasted eggplant,
sharp cheddar cheese, toasted almond, roasted shallot & thyme vinaigrette

Mains
Honey & Garlic Braised Berkshire Pork
Herb Roasted Free Range Chicken

Sides
Grilled Honey Nut Squash
herb chimichurri
Smashed Roasted Potatoes
garlic confit, cream
Rosemary Roasted Pumpkin
barley, arugula, olive oil

End
Butternut Squash Crème Brulee
with Cinnamon Apple Fritter

$75
plus tax and gratuity
total $92.25

October 21
Chef Honna Riccio, Lousia’s Café

October 28
Chef Jimmy Burton, Rusty Nail

November 4
Chef Matt Crist, Ebbitt Room

November 11
Chef Jeremy Einhorn, Blue Pig Tavern at Congress Hall

November 18
Chef Todd Phillips, Beach Plum Farm

$75 per person
plus tax and 20% gratuity for a total of $95.25 per person.
BYOB.   Limited to 40 people per dinner.  

RESERVE 

Due to the limited seating and advance preparations
required for our Farm-to-Table dinners, all reservations are non refundable.  

If one of our events sells out, please call Roz Johnson at 609 602-0128
to be placed on our waiting list.