BEACH PLUM FARM-TO-TABLE
FRIDAY DINNER SERIES 

Each Friday this fall Beach Plum farm premieres its weekly Farm to Table dinners series.  Dine under the stars or in our Amish-made barn, depending on the weather. 

Featuring our own fresh meats, poultry, herbs and vegetables, this week’s menu will be crafted by Chef Honna Riccio of Louisa's Cafe.

Each Friday Dinner begins at 6:30 pm with hors d’oeuvres.  Seating and service will be family style. Dinners will be BYOB, but farm fresh juices and herbs will be provided as mixers to make your own craft cocktails.  The evening is designed to be a night to mix and mingle with friends and to share the bounty of the harvest.  We hope you will enjoy this magical evening and join us for all of the dinners in our Farm to Table series.

October 21
Chef Honna Riccio, Louisa's Cafe

October 28
Chef Jimmy Burton, Rusty Nail

November 4
Chef Matt Crist, The Ebbitt Room

November 11
Chef Jeremy Einhorn, Blue Pig Tavern at Congress Hall

November 18
Chef Todd Phillips, Beach Plum Farm.

$75 per person
plus tax and 20% gratuity for a total of $95.25 per person.
BYOB.   Limited to 40 people per dinner.  

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

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