Gritt’s invites its neighbors to indulge in a four course meal on the farm. Our chef or featured guest chef creates a delightful dining experience using the best of our seasonal harvest as well as other local ingredients from fellow farmers.
2018 Farm to Tables
JUN 16 — Father's Day Feast (tickets here)
JUL 14 — Bridge Cafe at Gritt's (tickets here)
AUG 18 — Summer Supper (tickets here)
SEP 8 — Autumn Flavors (tickets here)
JUL 14 — Bridge Cafe at Gritt's (tickets here)
AUG 18 — Summer Supper (tickets here)
SEP 8 — Autumn Flavors (tickets here)
Father's Day Feast - Jun 16 Menu by Chef Stephen Owens
Gazpacho Tomato Soup
chilled tomato soup with cucumbers, peppers, basil, and served with a grilled baguette
Spring Pasta Primavera
pasta tossed in rosemary oil topped with a stew made with tomatoes, squash, peppers, kale, basil, oregano, and thyme
Roasted Quartered Chicken
quartered chicken provided by Rainy Day Farms paired with a vegetable medley and served with a mushroom and white wine cream sauce
Lemon Blueberry & Zucchini Cake
a moist caked topped with lemon buttercream and fresh berry jam consisting of blueberries from Kay Dale Farms and strawberries from Gritt's Farm
*please contact us if you have any special dietary needs
chilled tomato soup with cucumbers, peppers, basil, and served with a grilled baguette
Spring Pasta Primavera
pasta tossed in rosemary oil topped with a stew made with tomatoes, squash, peppers, kale, basil, oregano, and thyme
Roasted Quartered Chicken
quartered chicken provided by Rainy Day Farms paired with a vegetable medley and served with a mushroom and white wine cream sauce
Lemon Blueberry & Zucchini Cake
a moist caked topped with lemon buttercream and fresh berry jam consisting of blueberries from Kay Dale Farms and strawberries from Gritt's Farm
*please contact us if you have any special dietary needs
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All ingredients are harvested from our farm as close to your dinner as possible. Gritt’s also partners with other farmers in the area to provide meat and other local ingredients, creating a cuisine unique to our neck of the woods. Please let us know if you have special dietary needs. |
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Dinners are normally hosted about 5 times per year, once a month from May to September. Aside from the meal, each dinner features special beverages and entertainment such as music, and anything else we decide to surprise you with. |
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Please arrive before the seating time. Guests are encouraged to arrive 30 minutes prior to seating for a tour of the farm. A farm employee will direct cars in the parking lot, check you in, and escort you to the dining area. We can accommodate for all abilities, so please let us know ahead of time if you have mobility issues or other needs. |
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Since you will be seated outdoors, please dress appropriate to the weather. This is also a working farm, so we recommend you be aware of your surroundings and wear proper footwear (closed toe, comfortable shoes). |
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Gratuity is not included in the price of your ticket. If you like the service staff, please show them appreciation, there will be a tip jar available. |