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

Dinners

Just Announced: November Guest Chef Dinners

As part of Beach Plum Farm’s acclaimed intimate Fall Farm-to-Table Dinner Series, Saturdays through November 17, 2018, we are delighted to announce that we will again be welcoming guest chefs from our partner restaurant, The Ebbitt Room.
Our guest chefs will collaborate with Beach Plum Chef Todd Phillips to create simple, delightful dishes that will highlight the bountiful ingredients picked fresh here on our farm and eaten at their peak.
November 3, Guest Chef Joshua Liwoch, The Ebbitt Room

November 10, Guest Chef Jason Hanin, The Ebbitt Room

Gather at our communal tables under the twinkling lights and the stars and celebrate the harvest with our expertly curated menus that feature our hand-picked produce, free range eggs, and our own sustainable-raised meats. Seating is limited.  BYOB.

Beach Plum Farm’s Fall Farm-to-Table Dinners

bpf-dinner-header

Beach Plum Farm’s acclaimed intimate Fall Farm-to-Table Dinners are back by popular demand and run Saturdays through November 17, 2018.  Celebrate the season as Chef Todd Phillips uses ingredients harvested that day. He might start with a silken celery root soup and end with a butternut squash crème bruleé.  Entrees might feature Beach Plum’s succulent sustainably-raised heritage pork and poultry.  Guests will mix and mingle, sharing not only their bottles of spirits and wine but also sharing stories before dining family style at communal tables.

You might dine under the stars on a moonlit night by our crackling fire pit, or in our hand-hewn Amish barn.  Or even in one of our fields.  The location is a surprise!

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 abundance of our farm’s fall harvest.

As part of Beach Plum Farm’s acclaimed intimate Fall Farm-to-Table Dinner Series, Saturdays through November 17, 2018, we are delighted to announce that we will again be welcoming guest chefs from our partner restaurant, The Ebbitt Room.
Our guest chefs will collaborate with Beach Plum Chef Todd Phillips to create simple, delightful dishes that will highlight the bountiful ingredients picked fresh here on our farm and eaten at their peak.
November 3, Guest Chef Joshua Liwoch, The Ebbitt Room
November 10, Guest Chef Jason Hanin, The Ebbitt Room

6:30 in the Evening
$108.75 per person
includes 20% service charge & tax. BYOB.
Tickets sell out quickly as there are a very limited number of seats.

 


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

In the likely event of a sell-out dinner, please call Christina Albert
at 609 602-0128 to be placed on our waiting list.

Christmas at the Farm:
Beach Plum Farm’s Holiday Farm-to-Table Dinners

Start a new tradition this season with a festive holiday farm-to-table dinner at Beach Plum Farm.  Begin your evening with a stroll among the twinkling lights of our Elfin Woodland Marsh Trail where we’ll have cocktails and hors-d’oeuvres around the glow of a crackling fire.

Each menu will be curated by Beach Plum Farm’s own Chef Todd Phillips inspired by what’s fresh at the farm that week.  Highlights might include roast heritage turkey with sweet potato spätzle or braised Berkshire pork loin and gratin of leeks.

The dining experience itself will remain a surprise and will depend on the weather – we might choose to dine al fresco, under a tent or in a greenhouse– abundantly decorated with the greens and lights of an Old Fashioned Christmas.

Cap off the night with a Carol Sing and our complimentary Beach Plum Farm Songbook to take home with you as a souvenir. The Beach Plum Farm Market will be open for holiday shopping during the dinner so that guests can fill their Christmas Lists with unique local artisanal products, farm-inspired cookbooks, home goods, and Christmas ornaments.

All dinners start at 6:30 with hors-d’oeuvres and 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 magical night as a time to create your own Christmas memories with family and friends.

This year, you’ll be able to stay right on the farm in one of our festively decorated Beach Plum Farm Cottages. Just picture opening the front door adorned with a fresh wreath made of pine. Inside you’ll find the stockings hung, and picture-perfect twinkle lights…

LIMITED SEATING AVAILABLE!

Fridays & Saturdays: December 1, 7, 8,14, 15 & 22
$115.15  includes service charge and tax
Chef Todd Phillips, Beach Plum Farm


Monday, December 24, Christmas Eve
Includes Special Entertainment, Festive Bonfire, and a Hayride
$121.55 includes service charge and tax. BYOB.
Chef Todd Phillips, Beach Plum Farm


Monday, December 31, New Year’s Eve

$127.95 includes service charge and tax. BYOB.
Includes Dancing, Hayride & Beach Plum Farm Egg Drop at Midnight
Chef Todd Phillips, Beach Plum Farm

 

 

 

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.

 

 

OPEN FIRE COOKING FRIDAYS AT BEACH PLUM FARM


OPEN FIRE COOKING FRIDAYS | KIDS’ TABLE

OPEN FIRE COOKING FRIDAYS:
Chef Todd is upping the ante on traditional barbecue and will be bringing the Patagonian technique of Open Fire Cooking to the Farm. Gather round the flaming logs of his fire pit for cocktails and hors d’oeuvres where our own pasture-raised chickens will roast over the open flames and take on the character of the smoky wood fire. Look for charred zucchini, beets, and squashes. And a coal-roasted seafood dish in the offing. Chef Todd will be using every aspect of the fire- from the flame to the hot coals to char our very own farm fresh meats and hand-picked produce. Open fire dinners are weather dependent. We’ll head back to the barn for a family-style farm-to-table feast if rain is in the forecast. Cocktails and hors-d’oeuvres begin at 6pm. $90 plus service fee & tax. BYOB*.

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BRINGING BACK A CAPE MAY TRADITION:
Summer visitors to Cape May may remember the Southern tradition of the Children’s Table that was prevalent in many families and in our finer hotels. Beach Plum farm is bringing back that grand tradition updated in our own fun and family-friendly Beach Plum Farm style.

Parents need some alone time, so children 4-11 are invited to dine at our Kids’ Table where they can enjoy a special kids’ menu within earshot of the adults, but far enough away to have their own memorable evening. They may roast hot dogs over an open fire, play corn hole or catch fireflies with the BPF team or even pet baby chicks. $45 plus service fee & tax per child includes dinner, drink, activities, and dessert.*  Kid’s Table will run until the end of August.

*We can accommodate vegan, vegetarian and dietary sensitivities with 24-hours notice.

TASTE SUMMER WITH OUR FARM-TO-TABLE DINNERS


SUMMER DINNERS | OPEN FIRE COOKING FRIDAYS | KIDS’ TABLE

Summer is here! The air is heavy with the scent of honeysuckle and wild roses and here at the farm, our fields are starting to bring forth the bounty of the season.

To celebrate we’re planning intimate ingredient-driven dinners so that you can gather together with friends and experience our hand-picked produce, free-range eggs and sustainably-raised meats at the very peak of their flavor. Imagine savoring the ethereal flavor of our Zephyr squash just steps away from where it was picked. Look for Chef Todd’s take on summer squash bisque set off with a drizzle of rosemary olive oil paired with herb-roasted turkey or perhaps grilled herb & garlic pork sausage. The slow-braised beets scented with roasted garlic and lemon verbena are sure to be a standout. The changing rhythm of each summer month offers a fresh opportunity to change our menu and showcase our sun-kissed ingredients as they emerge from our gardens. Our farmers will be on hand to talk about the farm-to-table process.

Your dining experience itself will remain a surprise and will depend on the weather – we might choose to be outside under the stars or in our festively-decorated hoop house or perhaps even right in the middle of one of our fields on a perfect fire-fly-filled summer evening.

All dinners are BYOB. We invite you to bring your own wines or spirits. Farm-fresh juices, herbs, and herb-infused syrups 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 summer harvest. Each Wednesday and Thursday from June 13 through Labor Day Weekend. Cocktails and hors-d’oeuvres begin at 6pm. $85 plus service fee & tax. BYOB*

 

OPEN FIRE COOKING FRIDAYS:
Chef Todd is upping the ante on traditional barbecue and will be bringing the Patagonian technique of Open Fire Cooking to the Farm. Gather round the flaming logs of his fire pit for cocktails and hors d’oeuvres where our own pasture-raised chickens will roast over the open flames and take on the character of the smoky wood fire. Look for charred zucchini, beets, and squashes. And a coal-roasted seafood dish in the offing. Chef Todd will be using every aspect of the fire- from the flame to the hot coals to char our very own farm fresh meats and hand-picked produce. Open fire dinners are weather dependent. We’ll head back to the barn for a family-style farm-to-table feast if rain is in the forecast. Cocktails and hors-d’oeuvres begin at 6pm. $90 plus service fee & tax. BYOB*.

.

BRINGING BACK A CAPE MAY TRADITION:
Summer visitors to Cape May may remember the Southern tradition of the Children’s Table that was prevalent in many families and in our finer hotels. Beach Plum farm is bringing back that grand tradition updated in our own fun and family-friendly Beach Plum Farm style.

Parents need some alone time, so children 4-11 are invited to dine at our Kids’ Table where they can enjoy a special kids’ menu within earshot of the adults, but far enough away to have their own memorable evening. They may roast hot dogs over an open fire, play corn hole or catch fireflies with the BPF team or even pet baby chicks. $45 plus service fee & tax per child includes dinner, drink, activities, and dessert.*

*We can accommodate vegan, vegetarian and dietary sensitivities with 24-hours notice.

BEACH PLUM FARM MEMORIAL DAY BBQ & PIG ROAST

Join us for Beach Plum Farm’s own Memorial Day Tradition, our Memorial Day BBQ Cookout & Pig Roast. Chef Todd will be getting out his grill and serving up some juicy roast pig from our own Beach Plum Farm heritage Berkshire hogs, Monday, May 28 from 11am-5pm. Relax with a cocktail to some live music.  We’ll be pouring local beer, wine, and cocktails. And feast on farm-fresh meats and sides– we’ll also be dishing out some tasty pork burgers, BBQ Turkey, wings, hotdogs.  Come let us cook so you don’t have to!

Mother’s Day Brunch at the Farm 2018

Radishes, leeks, asparagus and fresh lettuces are popping up everywhere as the farm comes to life with the arrival of spring. Where better to usher in Mother’s Day than in this magical setting.  Join us for a Farm-to-Table Family Brunch at Beach Plum Farm.  Chef Todd Phillips will be using ingredients harvested right from our farm for his buffet menu. Enjoy communal seating in our picnic grove and our hoop house.  Enjoy a cash bar with festive Mimosas, wine, and Bloody Marys.

Buffet Menu:

scrambled eggs, egg benedict, quiche, fried eggs

our own sausage, bacon

garlic smashed potatoes, home fries

ham, turkey casserole 

pie, muffins, rolls, butter

Beverages:  OJ, bottled water, ice teas, hot tea, BYOB

Date:

Sunday, May 13th

$35 per adult
$15 per child (4-12)
Cash Bar with wine, Mimosas, and Bloody Marys.
Seating is Limited.

SOLD OUT

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

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

Menu Subject to Change.

The Farm will be Open from 8-9:30am on Mother’s Day, Then Closed to the Public for our Sold Out Mother’s Day Brunch.

Spring Dinners at Beach Plum Farm

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.

 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 our hoophouse 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.

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

$85 per person
plus 20% service charge & tax
for a total of $108.76 per person.  BYOB.

Saturday, April 21st
SOLD OUT

Saturday, April 28th

Saturday, May 5th

Saturday, May 12th

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

Easter at the Farm

Daffodils are in bloom and tiny chicks are running everywhere. The farm is beginning to come to life as spring arrives. Where better to usher in Easter with a Farm-to-Table Family Brunch?  Chef Todd Phillips will be using ingredients harvested right from our farm for his buffet menu. Enjoy communal seating in our picnic grove and our heated tent. Easter flowers will be for sale, and we will have a spring storytime for the children at 12:30 and 1:30 pm. Rounding out your Easter experience is a hayride for the whole family. 

Buffet Menu:

scrambled eggs, egg benedict, quiche, fried eggs

our own sausage, bacon

garlic smashed potatoes, home fries

ham, turkey casserole 

pie, muffins, rolls, butter

Beverages:  OJ, bottled water, iced teas, hot tea, BYOB

Date:

Easter Sunday, April 1st
Seatings at 10am, 11am, 12pm & 1pm

$35 per adult
$15 per child (4-12)
BYOB
Seating is Limited.

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

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