Lavender Infused Farm To Table Dinner

 Join us for a truly unique dining experience in the heart of the lavender fields, on the warm summer evening of June 17th. We are excited to announce a 5-course dinner with lavender-infused cuisine, prepared by the talented Chef Edward Grieg from Portsmouth's Great Circle Catering.

The evening will begin with a cocktail hour, where guests can socialize amidst the stunning backdrop of the lavender fields while enjoying live music and passed appetizers. The cocktail menu features expertly crafted lavender cocktails and mocktails, providing the perfect start to a memorable evening.

After the cocktail hour, we'll move to our beautifully decorated barn for a sit-down dinner. You'll be treated to an unforgettable dining experience, as Chef Edward Grieg presents each course, featuring locally-sourced ingredients and unique flavor combinations that highlight the aromatic and delicate flavors of lavender.

With each course, you'll be transported on a culinary journey that highlights the best of local and seasonal ingredients. From the appetizers to the dessert, every dish will be thoughtfully crafted to provide a sensory experience that you won't soon forget.

Don't miss this unforgettable evening of food, drink, and live music in the stunning surroundings of our lavender fields. Reserve your spot for this rare experience today!

~Menu~ 

Hors d'oeuvres

Pacific Rim Dumpling Dim Sum

Assorted Oriental Inspired Dumplings Steamed

Steamed & Pan-Seared

Grilled Pineapple Bruschetta

The Pineapple is Your Bruschetta Per Se...

Embellished with Crispy Pork Belly, Crispy Umbridged Lavender &

Pickled Jalapeno Jam

Classic Maine Lobster Rolls

Fresh Maine Lobster, A Touch of Celery, Basil and Of Course,

Hellmanns Mayonnaise, Preseted Within A Butter Grilled Top Split 

Artichoke and Parmesean Cheese Puffs

The Finest Vermont Cheddars Combined with Herbs, a touch of

Lavender, Onion & Aioli

Served Warm & Amber Brown on Thin Buttered Bread Rounds

Coursed Dinner

Roasted Golden Beet & Arugula Salad

Vibrant Fields Greens, Lavender Poached Beets, Maldon Sea Salt,

Toasted Cashews and

Shaved Fennel Confetti Drizzled with Lemon Scented Sherry Viniagrette

Seared Gulf Coast Pink Shrimp & Cold Water Sea Scallops

Cast-Iron Pan Seared Herb Ash Floridian Shrimp

& North Alantic Sea Scallops,

Plated with Creamy Cheddar Cheese Grits & Frizzled Leeks

Paese Poultry 

Lavender Poached Breasts of Chicken Served on a Bed of Pancetta

Roasted Root Vegetable Hash

Finished with Melt in Your Mouth Fried Spinach & Tomato Coulis

Pacific Rim Noodles

Mild Thai Coconut Red Curry Broth Scented with Sweet Ginger & a Hint

of Garlic

Presented with Steamed Vegetables & an Abundance of Thai Basil &

Cilantro

Peach Split 

Warm Hot Buttered Rum Poached Apple Lavishly Embellished with

Cinnemon, Ginger

Ice Cream and Rum Raisin Creme Anglaise

***Please feel free to contact Ashley (ashley@pumpkinblossomfarm.com) for any inquires involving dietary restrictions.***