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Sunday: 8am-8pm (BBQ 12-8pm) Monday-Saturday: 8am-5pm, Kitchen 8am-3pm
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to learn more about our Summer Farm-To-Table Dinners.

Dinners

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.

Valentines Dinners at Beach Plum Farm

Join us for an intimate Farm-to-Table Valentines Dinner in the magical setting of Beach Plum Farm. Featuring our own fresh meats, poultry, herbs and vegetables, the romantic menu will be crafted by Beach Plum Farm’s Chef Todd Phillips and will be inspired by what’s fresh at the farm that week.  

Valentines Dinners at Beach Plum Farm

Limited to just 28 couples.
6:30 pm in the Evening 

Cost:  $175 per couple
plus 20% service charge & tax
for a total of $224.44 per couple.  BYOB.


Saturday, February 10th

Wednesday, February 14th

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

 

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

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.

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

 

 

Cape May Forum’s Annual Farm-to-Table Dinner at Beach Plum Farm

The Cape May Forum is a champion of the Slow Food Movement and their annual farm-to-table dinner sells out every year.  This year they are having their dinner at our farm. Please join the Cape May Forum on Thursday, October 19th at 6pm for a 3-course menu that includes wine and hors-d’oeuvres.  You just might find some Cape May Salt oysters in the mix!  The farm fresh menu will feature Beach Plum Farm’s meats, poultry, herbs, and vegetables,   and will be crafted by Beach Plum Farm’s own Chef Todd Phillips.

Cost:  $75

CLICK TO PURCHASE TICKETS

Beach Plum Farm’s Fall Farm-to-Table Dinner Series

bpf-dinner-header

Beach Plum Farm’s acclaimed intimate Friday Farm-to-Table Dinners are back by popular demand.  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! 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.

bpf-fall-dinners-3Each menu for the Friday farm-to-table dinners will be curated the same way – based on what is fresh on the farm that week.

We are delighted to welcome guest chefs from our partner restaurants at the Ebbitt Room, the Rusty Nail and the Blue Pig Tavern.  Each chef 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.

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.

Click the links to reserve.

Guest Chef Jason Hanin, The Ebbitt Room
November 3rd

Guest Chef Adam Bowen, Congress Hall
November 10th

Guest Chef Jeremy Einhorn, Blue Pig Tavern
November 17th

6:30 in the Evening
$80 per person
plus 20% service charge & tax
for a total of $102.60 per person.  BYOB.

Limited to 40 people per dinner.
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 event of a sell-out dinner, please call Mike Stango at 609 602-0128
to be placed on our waiting list.

Holiday Farm-to-Table Dinners
Click for details here.
Click the links to reserve.

Friday, December 01
Guest Chef, Josh Liwoch, The Ebbitt Room

Friday, December 08
Chef Todd Phillips, Beach Plum Farm

Friday, December 15
Chef Todd Phillips, Beach Plum Farm

Friday, December 22
Chef Todd Phillips, Beach Plum Farm

6:30 in the Evening
$85 per person
plus 20% service charge & tax
for a total of $109.14 per person.  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 event of a sell-out dinner, please call Christina Albert at 609 602-0128
to be placed on our waiting list.