Enjoy Mother's Day brunch at Twigs Café,
Sunday, May 10; Seatings at 10:30am, 12:30pm and 2:30pm. *Please note that all times
Cost is $31.95 Per Person, Children under 10 - $13.95, Children under 5 - $6.95
For Reservations please call 508-869-6111. MA Meals Tax and Gratuity not Included.
ABOUT TWIGS CAFÉ
Twigs Café serves an inventive menu of salads, soups, gourmet sandwiches made fresh daily, and delectable desserts. Twigs Café is open Tuesday through Sunday, and holiday Mondays, from 11:00am to 3:00pm. It will also open on Wednesday evenings beginning May 13th, with last seating at 8pm. Check out our Twilights at Twigs page for special events, LIVE music perfomers and more.
The Café is a service to our visitors, non-members must pay admission at the front gate to enter the Garden; members are always admitted free.
Dining is outdoors on the Terrace, with its magnificent view of the Wachusett Reservoir, weather permitting, generally from Memorial Day Weekend to Labor Day Weekend. During the cooler months dining is in the Great Hall, often with a glowing fire in the grand fireplace.
Tower Hill's new chef Matt Landry is all about local food, pleasing his patrons’ palates, and building connections with area farmers.
As a champion of locally-sourced food, Matt Landry is an ideal fit as the new chef of Twigs, the restaurant at Tower Hill Botanic Garden. Landry’s determination to provision his kitchen with produce from local farms – and even from Tower Hill’s own picturesque vegetable garden – dovetails with the organization’s deep commitment to horticulture and to Worcester County. Now, after a month on the job, Landry is welcoming new and returning patrons to sample his creative menus in the re-energized Twigs Café overlooking the Wachusett Reservoir in Boylston.
Kathy Abbott, the CEO of Tower Hill, said it was Landry’s commitment to using local produce in his dishes that made him the ideal candidate to recommit Twigs Café to the sustainable food movement. Landry, a Berlin resident, brings with him a preexisting partnership with the owners of Indian Head Farm in Berlin. Since taking over Tower Hill’s kitchen, he’s also used ingredients from Tougas Farm in nearby Northborough and from Tower Hill’s own vegetable garden. There will be many more local collaborations to come, he said.
“In his brief time at Tower Hill, Matt has already taken Twigs Café to the next level,” said Kathy Abbott, Tower Hill’s CEO. “We’re eager for our members and visitors to experience Matt’s locally-sourced food and his commitment to area farmers.”