WINE ROOM Seated - up to 14 guests Standing - up to 25 guests The wine cellar is an inviting, reimagined space in the basement of the Brick Farm Tavern. In what used to house a root cellar and equipment room in the old farmhouse, there is now an intimate wine room adjoined by a large window to the restaurant s wine cellar. The wine room boasts exposed beams and stonework from the original building, as well as a large, custom table crafted of wood reclaimed from the restaurant s renovation. Arrangements can be made for lunch, dinner and/or passed canapés. Manager Russell Aagenes and Chef Greg Vassos will create a menu and evening tailored to your occasion.
CHEF S TABLE Seats 6-10 guests Experience the kitchen like never before at our Chef s Table. Guests will have a dedicated server for the evening as they go from cocktails to dinner in an alcove alongside the kitchen. The elevated table allows diners an excellent view of the kitchen as it works through the evening s service. Chef Greg Vassos will break from his work in the kitchen to introduce the menu and answer any questions. The Chef s Table will only be offering tasting menus: 5 course tasting menu at $75/person ** Wine pairings with each course: Sommelier s Choice $50/person, Premium $100/person 8 course tasting menu at $98/person ** Wine pairings with each course: Sommelier s Choice $80/person, Premium $160/person
THE LIBRARY Seated - up to 35 guests Standing - up to 50 guests This private wood-paneled room, adorned with classic American impressionist artwork, is the perfect place to host a special event: bridal shower, reunion cocktails, graduation party or birthday dinner. The room may also be set up to accommodate a presentation or business meeting. Originally the farm house library, the space looks out over the gardens and pond to Double Brook Farm from a bay window in the center of the room. Arrangements can be made for lunch, dinner and/or passed canapés. Manager Russell Aagenes and Chef Greg Vassos will create a menu and evening tailored to your occasion.
THE CROW S NEST Seated 8 guests Standing up to 15 guests This upstairs wood-paneled room has the feel of an exclusive club where good drink is shared and stories are told. Guests will feel as if they are enjoying a private dinner completely separated from the main floor. The dining room is adjoined by a balcony overlooking the bar below. It is a wonderful place to enjoy cocktails before being seated. Manager Russell Aagenes and Chef Greg Vassos will create a menu and evening tailored to the occasion. Arrangements may be made for lunch, dinner and/or passed canapés.
PRICE SCHEDULE DETAILS 3 course menu - $75.00/person (two options per course) 4 course menu - $85.00/person (two options per course) 5 course tasting menu at $75.00/person ** Wine pairings with each course: Sommelier s Choice $50/person, Premium $100/person 8 course tasting menu at $98.00/person ** Wine pairings with each course: Sommelier s Choice $80/person, Premium $160/person 3 course menu - $45.00/person (two options per course) 4 course menu - $55.00/person (two options per course) PASSED CANAPÉS $15.00/person per half hour (chef s selection) LIBRARY Seats up to 35 Guests, Standing up to 50 Guests Food & Beverage minimum Wednesday, Thursday & Sunday: $2,000 Friday & Saturday: $2,500 Wednesday, Thursday & Sunday: $4,000 Friday & Saturday: $6,000 FULL RESTAURANT Seats up to 65 Guests, Standing up to 100 Guests Food & Beverage minimum: Wednesday, Thursday & Sunday: $10,000 Friday & Saturday: $15,000 Wednesday through Sunday: $5,000 The Brick Farm Tavern will happily connect you with florists and party planners to make your event a success. Please contact 609.333.9200 or reservations@brickfarmgroup.com