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

Cornflake crusted crabcake- lemon lavender brussels sprout slaw, citrus thyme aioli
​Veggie option- fried green tomato over lemon lavender brussels sprout slaw, citrus thyme aioli

Course Two

Grilled and chilled watermelon caprese salad- fresh mozzarella, basil, extra virgin olive oil, lavender steeped grape must, French sea salt

Course Three

Baby shrimp ceviche- lavender key lime marinade, red onion, bell pepper, green onion, wonton hay
​Veggie option- lavender key lime pickled veggies, whipped feta, toasted bread

Course Four

Mix grill- lavender brined, rotisserie fire roasted pork loin, smoked baby back ribs house lavender barbeque sauce, house made lavender fennel sausage
​Veggie option- blackened grilled tofu “steak”

Entrée sides

Mexican street corn salad- fire roasted native corn, roasted garlic aioli, chili powder, cotija queso, fresh cilantro and grilled peach and sweet potato hash- caramelized onion, fire roasted pepper

Course Five

Lavender macerated strawberry shortcake- buttermilk biscuit, fresh strawberries, cane sugar, Chantilly cream
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

From nearby fields to your table

Tonight’s dinner highlights the incredible farms and growers in our community.

Lavender and eggs grown by The Farm at SummitWynds

Pork grown by Lilac Hedge Farm

Strawberries grown by Tougas Farms

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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