Celebrate at The Farm

Pop-Up Events
Coming this Spring 2022

Friendsgiving Featuring 
Olive & Shae Rooted Catering
Sunday November 21st 10:30am


Join Olive and Shae Catering for a five course Thanksgiving inspired brunch. Come together with friends and family for a memorable fall dining experience held in our festive Market Barn. 

*Reservation Required & all Ticket sales are final*

Bunches & Brunches Menu
| First Course |
Spiced Doughnut Crème Brûlée, Bourbon Maple, Poached Honey Crisp Apples.
Black Berry & Sweet Ricotta Tartine, Pink Peppercorn, Truffle-Lavender Agave

| Second Course | Skillets and Greens
Frittata Skillet, Roast Peppers, Spinach, Roast Tomatoes, Chef Crafted Fennel Sausage and Parmesan, Topped with Olive Oil Drizzled Fried Burrata.
Seasonal Chopped Power Green and Ancient Grain Blend, Dried Cranberry, Candied Pecans, Shaved Red Onion, Sourdough Croutons, Squash-Cider Vinaigrette

| Third Course | Main Attractions
Ambient Champagne Poached Atlantic Salmon Fillet, Korean Pickled Cucumbers, Vibrant Pesto Mayo.
Lightly Breaded Chicken Milanese, Olive Butter paired with Seasonal Saffron and Pea Risotto

| Fourth Course | Sweet Tooth
Blackberry-Sage Beignet, Light Lemon Crème Anglaise

Flower Workshops

Click here for Tickets

Learn about Harvesting flowers with our first
Flower Field Workshop of the summer!
This event is for those who will enjoy getting their hands a little dirty. Enjoy golden hour in the flowers & harvest your own blooms to create your bouquet. 

$48.00 Per Person / $37.00 for Returnees!
All supplies included *
Water & a grazing table will be provided by the farm.
BYO Wine is welcomed.
Please no children or Dogs*

Farm To Table Dinner 
Next dinner Friday November 12th 
Menu & Tickets Available Soon

Join Locust Hall Farm & Chefs of Toscano Ristorante for a summer soiree event. Curated five course farm to table dinner, live music
& unique farm setting.
The evening begins with light
hor d’oeuvres, followed by dinner.
Tasteful details & bountiful Fall Harvests create memorable evening to be celebrated with your family & friends. 

Cash Bar featuring signature drinks & Live Music 

*Rain or Shine, Dinner held in our Breezeway Barn 
*Ticket Sales are Final*

Local Nights on the Farm 6 to 9pm
Friday October 1st & 
Saturday October 23rd

Reserve Your Tickets

Friday October 1st
Live Music | Grouser Girls
Food Trucks | Toscanos & Relish the Dog

Saturday October 23rd 
Live Music | Nicki Sbaffoni
Food Trucks | Shore Good Eats, Beach Shack &
Cousin Maine Lobster 

*Reservation Required

Farm to Table Menu
| First Course |

American burrata, tomato & cucumber carpaccio, fried sourdough crostini, basil and melon vinaigrette 

| Second Course | 
Soft egg yolk ravioli, filled with spinach and ricotta cheese, crispy bacon brown butter truffle sauce

| Third Course |
Speck wrapped scallops, cream corn potato hash, charred scallion aioli 

| Fourth Course |
Beef Brisket, black berry BBQ, kohlrabi slaw, sweet onion tater tot

| Fifth Course | 
Fried whole peach wrapped in puff pastry, topped with a blueberry ice cream, campari syrup
*Vegetarian Options are Available

Bunches & Brunches
Sunday August 15th 10:30 Am 

A Flirty take on Brunch with five courses paired with an interactive floral experience!

Locust Hall has partnered with Olive & Shae Rooted Catering, Event rentals by Adams Rental, Live music by The Quixote Project. 
Enjoy a hayride to our blooming flower fields, wander the fields & learn from our flower team with trips & tricks on how to arrange. Sip on Champagne or specialty mimosas throughout the morning.

$135 per person Must be 21+ Compote to create your arrangement, flowers, & supplies included. Sales tax & Gratuity not included. 


SIGNATURE DRINK pomegranate mojito

pasta bar
butternut mac and cheese, shaved brussel sprouts, celery root agnolotti, toasted walnuts, brown butter balsamic
garganelli, beef short rib, hazelnuts, radicchio mortadella carmella, pistachio, mustard seed, sherry cider glace

hand passed appetizers
burrata toast, apple marmalade, speck
fried oyster, autumn root remoulade, watercress
bacon wrapped dates, truffle fonduta

cheese table
triple cream blue with poached cherries and hazelnuts
young goat cheese with dried figs
gorgonzola with walnuts and honey
imported parmesan with figs and prosciutto di parma
fried beer cheese with bacon apple jam

FIRST COURSE warm brie crostada, apple onion marmalade
SECOND COURSE pork belly belgium waffle, cashew butter, cranberry jam
THIRD COURSE pan roasted snapper, cauliflower chickpea fregola, kale, saffron and tomato consomme
FOURTH COURSE Johnson’s farm ½ chicken, roasted beets, heirloom carrots, potatoes, royal trumpets
FIFTH COURSE chocolate marshmallow peanut butter bread pudding
bourbon caramel, vanilla peanut butter ice cream

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