Come join us for our first Farm Dining Experience of 2026! We are so excited to celebrate the coming of spring at the farm with al fresco dining under the returning sunlight, amongst baby lambs and calves, new shoots coming out of the soil, and the vigor of spring energy.
Guests will be guided on an intimate farm tour after arriving and taking in the live oak view, grabbing a local brew or glass of natural wine and a bite of apiritivi, and making seat selections. After seeing our regenerative, working farm up close, we’ll return to our seats, refresh our drinks, and enjoy a multi-course meal by seasoned and oh-so-talented Chef Jenna Melon, who is delighted to serve us an authentic northern Italian cuisine, start to finish. Here are notes on the menu from the Chef:
“Swallowtail Farm and Chef invite you to explore lesser-known Italian classics with French and Central European influence through the lens of our North Florida bounty.
Enjoy a cozy night under the stars with rich, yet delicate, Northern Italian faire before we reach the vernal equinox and welcome spring. This meal represents the transition of time with ribsticking selections of Italian classics that show restraint and care for the crafts of farming and cooking.
Release your conceptions of what Italian food is. You won’t find a tomato, a meatball, a fried chicken cutlet, or spaghetti on the menu. These Italian foods from our favorite red sauce joint are a result of the migration of Southern Italians in the 1800s making do with our regional ingredients. While Italian-American food has become one of our staple comfort foods, this night is about discovering the nuance of Italian flavors and traditions. We are pleased to re-introduce you to what Italian food is from the homeland expressed with the finest ingredients from ours.
Whereas the south of Italy’s cuisine is influenced by its neighbors on the Mediterranean, the cuisine of the North is more similar to the countries boarding the alps. From that, you can expect rich stuffed pasta, long flavorsome braises, and full-bodied custards.”
We are delighted to dine so magnificently as the sun sets and the stars begin to peak.
