Schedule & Menu

4:30PMGate Opens

Upon arrival, you'll be directed to a parking spot.

4:30PMGrab a Beverage

Located in our Vintage Horse Trailer
Complimentary Lavender Tea or Lavender Lemonade

Located at the Bar behind the Stone Barn
Available For Purchase (age 21+): Specialty Cocktails, Beer, Wine

5 - 8PMStrike a Pose

Pop in to the vintage camper for some Photo Booth fun

6:00PMSit for Dinner

Check out the seating chart to find your table. We'll dine al fresco if the weather cooperates. Otherwise, we'll dine in the historic ski lodge turned barn.

Course One

Crispy lavender whipped goat cheese stuffed squash blossom, drizzled in local raw honey

Course Two

Seared Sea scallop over arugula with crispy local smoked bacon lardons, pickled shallot, parmesan crumble, local maple lavender vinaigrette

Vegetarian Option:
Grilled Marinated Oyster Mushrooms over arugula with pickled shallot, parmesan crumble, local maple lavender vinaigrette

Course Three

Lavender jumbo shrimp scampi, roasted garlic, white wine, lemon, butter, house made fettuccine

Vegetarian Option:
Shaved Asparagus and Spring Pea scampi, roasted garlic lavender broth, white wine, lemon, butter, house made fettuccine

Course Four

Grilled sirloin steak, local honey pureed carrot, shaved warm brussels sprouts with caramelized onion, citrus whipped lavender butter

Vegetarian Option:
Crispy Panko Crusted Tofu with local honey pureed carrot, shaved warm brussels sprouts with caramelized onion, citrus whipped lavender butter

Course Five

Chocolate Cream Pie with Lavender Whipped Cream and Macerated Strawberries
Lavender Soft Serve Ice Cream

8PMWagon Rides

Take a tour of the farm in a tractor pulled wagon

8-9PMFireside Gathering

Linger by the fire and gaze at the stars
Smore’s around the fire with lavender marshmallows

Five Course Lavender Dinner Prepared by Chef Joe and Amanda Boudreau

Chef Joseph Boudreau Owner, Kith and KIn

Joe's interest in the culinary world was sparked at a young age when his dad, a butcher at the local grocery store, taught him about different animals, cuts of meat, and how to butcher. Joe went on to graduate from Newbury College with a degree in culinary arts, where he studied a variety of different styles of cooking but found that his true passion was in French style cooking. One of his first jobs was at the Armani Café where he got his first taste of fine dining and hasn't looked back since. His life moved him to Portsmouth, NH and Portland, ME, where he started to spread his wings technically and push the envelope with his creativity. He became the Executive Chef at Mims Brasserie, a well-known French restaurant in Portland. It was during his time in Portland that he gained a large appreciation for fresh, local ingredients, working closely with farmers and foragers who would visit his restaurant daily with their fresh products. He also met Amanda at a steak house in downtown Portland.

Amanda Boudreau Owner, Kith and KIn

Amanda started her restaurant career at Macaroni Grill while she was attending the University of Connecticut. After graduating college, she returned home and started working at Diamond's Edge restaurant on Great Diamond Island off the coast of Portland, ME. It was here where Amanda was first introduced into the fine dining world and started to take a strong interest in their wine and spirit program. After the summer season, Amanda moved to Big Sky, MT, where she furthered her knowledge in the restaurant industry during the busy ski season. She then returned to Maine to help open the Grill Room, a local steakhouse in downtown Portland, where she was a server and then manager, before moving to Arrows, a critically acclaimed fine-dining restaurant in Ogunquit, ME. Here, she worked with James Beard Award- winning chefs and expanded upon her knowledge of food and wine. In 2013, Amanda moved to Massachusetts to join the team at the Beehive in Boston, a place known for its focus on foods from around the world and a unique liquor and wine program. In 2014, she and Joe moved to Hudson to fulfill their dream of starting their own restaurant.

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