Beach Plum Farm’s acclaimed intimate Fall Farm-to-Table Dinners are back by popular demand Saturdays this fall. 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!
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.
Dinners begin at 6:30 in the evening. Cost is $108.75 per person, which includes 20% service charge & tax. Tickets sell out quickly as there are a very limited number of seats. Visit www.beachplumfarmcapemay.com to make your reservation.
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.