top of page
Lavender Infused Farm to Table Dinner
Lavender Infused Farm to Table Dinner

Sun, Jun 30


Lavender Fields at Pumpkin Blossom Farm

Lavender Infused Farm to Table Dinner

Join us for a signature five course Lavender Infused Dinner with Chef Bryan Leary of Perspective Catering and Michael Prete of Portsmouth Catering , featuring seasonal ingredients all from local NH farms, live music, and lavender infused beverages.

Tickets are not on sale
See other events

Time & Location

Jun 30, 2024, 5:00 PM – 7:30 PM

Lavender Fields at Pumpkin Blossom Farm, 393 Pumpkin Hill Rd, Warner, NH 03278, USA

About the Event

Join us for a truly unique dining experience in the heart of our lavender fields on the warm summer evening of June 30th, where we are delighted to announce a 5-course dinner with lavender-infused cuisine prepared by the talented Chef Bryan Leary, founder of Perspective Catering, and Michael Prete, founder of Portsmouth Catering. This culinary journey will emphasize and celebrate the rich flavors of our local New Hampshire farms with a vibrant, specially curated five-course menu that promises to tantalize your palate and ignite your senses.

We begin the evening with a cocktail hour, where you may visit the bar for complementary lavender infused cocktails, wine, and our signture crafted Lavender Saison, made by The Last Chair Brewery. From there you are welcome to wander the grounds and explore our field of over 10,000 lush lavender plants on the cusp of their annual bloom. Enjoy stationary and passed hors d'oeuvres as you socialize and take in the landscape, or sit back and enjoy the moment as you listen to live music drifting through the lavender scented air.

Following the cocktail hour, we'll move to our rustic barn for a sit-down dinner. You'll be treated to an unforgettable dining experience as our talented chefs present each course, featuring locally-sourced ingredients and unique flavor combinations that highlight the aromatic and delicate flavors of lavender. Throughout the evening, our chefs will share insights into the unique practices of our featured farmers, offering glimpses into the dedication and passion behind the cultivation of high-quality, organic ingredients.

Our chefs' goal is to weave these farm-fresh ingredients into culinary artistry that reflects the essence of our local agriculture, and for our guests to gain insights into the journey of each ingredient from farm to fork. This immersive and intimate dining experience not only enhances our appreciation for exceptional food and wonderful company, but also fosters a deeper connection to the land, the farmers, and the culinary artistry that brings it all together.


Chef Bryan Leary of Perspective Catering & Chef Michael Prete from The Kitchen and Portsmouth Caterimng Co. present:

Apps & Aperitifis

Nosh Board / Artisan cheeses / salamis & salumis / pickled vegetables / hummus / olives / fruit

Passed Appetizers

Bahn mi bites ~ toast canape’ / schmear of chicken liver pate / pork butt / cilantro-lime mayo / pickled carrot & diakon / micro greens

Beet Lollipop ~ salt roasted beet / lavender and honey whipped chevre / endive / marcona almond crumbs (gf, vegetarian)

Coursed Plates

1. Amuse Bouche - smoked farmers cheese, grilled Spring Ledge Farm summer veggies, flowers (gf, vegetarian)

2. Quail & Greens - crisp frisee,  candied bacon crumbs, shaved wethersfield onion and brioche croutons tossed with a light gribiche dressing,  topped with marinated herb grilled quail, three minute egg (gf, vegetarian option - omit quail)

3. Trout - crispy skin filet, over peach salsa fresca, topped with lightly dressed micro corn shoot salad (gf)

4. Sake Sorbet - a palete cleanser of sorbet made with sake, hints of lavender and boysenberry (gf, vegan)

5a. Prime Farm tenderloin, charred shallot hollandaise, watercress & nasturtium salad with ver jus vin,  smoked marrow compound butter (gf)


5b. Vegetarian Option:  Tuckaway Farm roasted flint corn johnny cake, buttered wild mushrooms, jus, shaved pecorino, white truffle  leek hair & lavender oil (gf, vegan)

6. Chocolate Boudino - olive oil, crushed amaretti cookie, Maine sea salt, lavender-white chocolate strawberry

Due to the nature of this event, please be advised that cross contamination of allergens may occur. While we take precautions to minimize risks, individuals with severe allergies should exercise caution and discretion when consuming dishes at this event. We encourage guests to reach out with inquiries about the menu before the event.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Please inform the host if you have any food allergies or dietary restrictions.

By attending this event, you consent to being photographed, filmed, and/or otherwise recorded for promotional and marketing purposes. Your likeness may be used in future promotional materials.

Alcoholic beverages will be served at this event. Please consume responsibly.

Share This Event

bottom of page