Michelle Paulson

   Dinners are served in White Gate’s Farmhouse or, in warm weather, on the back lawn for up to 20 guests per evening and highlight what is in season from the farm and surrounding area. Ingredients are sustainably raised and usually organic.

   Each dinner includes a brief talk by a farmer and/or chef. BYOB welcome.  Want to arrange a private dinner party or other event?  Email us!


South East Asian Street Fare Dinner

Chefs Tami Grooney and Paco Rodriguez (who just spent 3 months in Vietnam, Cambodia and Thailand) will create the following delectables for up to 24 people.  Depending on the weather, dinner will be served outside or in the Farmhouse.

Welcome Cocktail:
Shochu Cooler with Kaffir Lime and Palm Sugar Rim

Passed Hors d’oeuvres:
Local Shiitake Potstickers with Ponzu Sauce
Local Lobster Cakes with Miso Aioli
Kim Chee Cucumber Cups with Pulled Chicken
Shrimp and Calamari Ceviche Shooters with Mango

Family Style Entrées:
Last of the Season Tomato Gazpacho with Asian Aromatics
Singapore Noodles with Madras Curry, Peanuts and Sake Spiked Raisins
Local Whole Roasted Fish with Hot Scallion Oil and Sweet Soy Reduction
Narragansett Bay Sea Scallop Savory Crepe with Bean Sprouts
Charred Red Cabbage Slaw with Cilantro
Tangy Thai Style Spicy Kohlrabi Salad

Coconut Panna Cotta with Crispy Rice and Fruit Salsa

BYOB welcome.  5 spaces remain.  Please register by Thursday September 21.



Oktoberfest Farm to Table Dinner

   Chef Michele Castelli teams up with 30 Mile Brewing Company in Old Saybrook. The feast will complement hand-crafted beers provided and described by the brewmeister.


 Roasted White Gate Farm Kuri Squash with Gorgonzola Cream and Rosemary scented Walnuts                                                              House made Focaccia, charred Italian Sausage, Gaeta Olive and roasted Garlic puree, White Gate Farm savoy cabbage.
 Hand-rolled Strozzapreti Pasta, slow cooked Tuscan brisket sauce, Parmigiano Reggiano
 Tuscan style Braised Brisket with White Gate Farm vegetables and Baked Polenta
 Fresh Cannolis with Whipped Ricotta and Fall Fruit Compote.

$85 price includes tax and tip.  24 people max.