Open Saturday & Sunday: Market–8am-5pm, Kitchen– 8am-3pm

8-Course Tomato Dinners at Beach Plum Farm


The weather this summer has been blissful and we’re indulging in the luxury of dining outside under the stars.  Now that our long-awaited tomatoes are finally ripe for the picking, we’ve decided to celebrate with a series of carefully-curated 8-course feasts that feature our abundance of heirloom tomatoes, Wednesday nights at the Farm.

BYOB, and clink glasses with neighbors and friends as you gather at our long candlelit communal table for this joyful celebration of the summer’s bounty– just steps away from where your meal is harvested. You’ll also enjoy our special farm fresh herbs or your BYOB craft cocktails.

Sample Menu*

HORS D’OEUVRES
STUFFED CHERRY TOMATO BLT

BPF DEVILED EGGS

FIRE ROASTED TOMATO
burrata, balsamic reduction, crostini

DINNER

BREAD: TOMATO PIE

ROASTED HUSK CHERRY TARTINE
finocchiona, sherry vinegar reduction, shaved fennel, baguette

CHILLED HEIRLOOM TOMATO SOUP
Brandywine tomato, Hawaiian pineapple tomato, black prince tomato,
smoked chili oil, micro cilantro, and dill

BEEFSTEAK TOMATO SALAD
arugula, mustard greens, cucumber, feta, corn nuts,
whole grain mustard vinaigrette

BRAISED FREE-RANGE CHICKEN
fried green zebra tomato, charred cabbage, parmesan, nasturtium

BAKED CHEROKEE PURPLE TOMATO
mozzarella, squash ribbons, rosemary, thyme, beurre blanc

GNOCCHI ARRABBIATA
pork shank, champion tomato, potato gnocchi, sorrel, basil

(TOMATO & LIME SORBET)

PORK BELLY
pickled sun sugar tomato, rainbow chard,
roasted sweet Italian pepper, sage, tomato gastrique

TOMATO UPSIDE-DOWN CAKE
black cherry tomato “raisins”

$120+service fee and tax. BYOB.