The scent of spring is in the air, so it must be time for Beach Plum Farm’s Spring Farm-to-Table Dinners. Chef Todd Phillips uses early spring ingredients harvested that day for his menu- a unique experience each week. Look for a something especially fun on St. Patrick’s Day.

 You’ll love mixing and mingling around the crackling fire pit on a cool spring evening, sharing not only your bottles of spirits and wine but also sharing stories before dining family style at communal tables. 

The dining experience itself will remain a surprise and will depend on the weather – we might choose to be outside, under a tent, in a greenhouse or in our hand-hewn post and beam Amish barn.   

All dinners are BYOB.  We invite you to bring your own wines or spirits. Farm-fresh juices and herbs will be provided as mixers to make your own craft cocktails.  Enjoy this night as a time to socialize and tell stories with friends and to share the bounty of our farm’s early spring harvest.

2017 Early Spring Farm-to-Table Dinners at Beach Plum Farm
6:30 pm in the Evening 

$80 per person
plus 20% service charge & tax
for a total of $102.60 per person.  BYOB.

Friday, April 14th

Friday, April 21st
Friday, April 28th

Due to the limited seating and advance preparations

required for our Farm-to-Table dinners, 
all reservations are non-refundable.