Tutoni's menu of creative dishes and new spins on traditional Italian standards offers customers a dining experience they can’t find anywhere else. We’re "taking it back to the old country" by providing authentic Italian flavors. We take pride in working with local farms and farmers: each seasonal menu emphasizes the best of the region’s abundant agricultural scene. At Tutoni's, seasonal makes sense and people are priority.

Back to All Events

Autumn Supper Beech Springs Farm

Come celebrate the harvest season at Beech Springs Farm with friends and the community. On September 11, 2016, Chef Taylor Davis will prepare a delicious 5-course dinner using the freshest ingredients.  Dinner will be served in the farm’s historic barn, where guests can reminisce with the smooth jazz sounds of Kerensa Gray.  As the winner of the 20th Annual Billie Holiday Vocal Competition, Kerensa brings the sounds of jazz royalty - Etta James and Ella Fitzgerald back to life.

Farm-to-Table events at Beech Springs Farm are absolutely unique!  Each dinner features a guest chef, whose seasonal menu is designed according to foods harvested at the peak of their season from Beech Springs or other local area farms. What all of the dinners have in common, and what guests can anticipate, is a beautiful farm setting, live music, great company, great food, and great drink pairings from superb local wineries or breweries.

As always, Beech Springs Farm is melding good food with a good cause as a portion of the proceeds will go to benefit Historic Adams County's (HGAC) Historic Preservation Programs.  

Your $95 ticket includes a welcome drink, a 5-course meal, musical entertainment, wine pairings and tax and gratuity.  Held 5:00-8:00 p.m. Space is limited to 40 people. Advanced purchase is required.  Tickets for the Autumn Sunday Supper can be purchased at:

***********************************************************************************************************Beech Springs Farm’s Autumn Sunday Supper Menu

First Course ~ Shaved Brussels sprout salad - Shaved Brussels sprouts, carrots, Parmesan, white balsamic dressing

Second Course~ Roasted beets, whipped goats cheese, radish, dried olive powder, micro arugula

Third Course~ Porchetta, crushed potato salad, kale salad, warm mustard vinaigrette

Fourth Course~ Seared scallops, celeriac purée, watercress, shaved carrot, herb oil

Fifth Course~ Olive oil cake, raspberry jam, toasted marcona almonds, min

Earlier Event: August 25
Tutoni's Al Fresco
Later Event: October 7
Supper Club