New video, menus, and collaborations.

We have a massive overhaul of all menus beginning Sunday for dinner, and Monday for breakfast and lunch. So we thought we'd film a video to introduce you to some of our wonderful staff, and show you a little of what we've been working on for the new menus. As always, the video and menu are a bit coded for guests that like to be surprised at dinner. Check out the video here: 

Don't forget that we've made changes to our tipping policy. If you made a reservation prior to this week, a service fee will be charged when you dine with us and be distributed to the servers, bussers, dish washers, and tour guides. Going forward, all reservations will require a 100% deposit and no more payments will be accepted during dining.

If you've been following the newsletters, then you know about October 6th. We are very excited to be bringing some excellent chefs for the first Coonamessett Farm Foundation Gala. We've confirmed Ben Reade from the Edinburgh Food Studio/Nordic Food Lab/BUGS (documentary, netflix) as well as Jess Murphy from the highly lauded Kai in Galway, Ireland. More information on that will be released in the coming week.

New Summer Menu, discounted tickets to a very special event, and a new closure.

Happy summer, family! We've been knee deep in the weeds this past month with Jamaican Night starting up, wedding season getting underway, and the change over of our tasting menu. We wanted to reach out with a few notes. The important ones will be listed first in case you're in a hurry.

Dirt tea.

Dirt tea.


We are now closed Thursdays! It's not something we wanted to do, but in light of recent events involving numerous people in our industry, we thought it best to give us and our staff a day to recharge. We've joined a small group of restaurants in spreading the word about the #fairkitchens movement. 


"Long hours, stress and burnout are just a few of the reasons young people are leaving the industry. 

We are an initiative aimed at building a better future for chefs.

A Fair Kitchen is a positive, sustainable workplace. One where staff happiness is as important as diner satisfaction. One where everyone is respected, and free to follow and build upon the 5 values expressed in The Code.  

We want to bring change to the industry by getting chefs supporting chefs through training, support networks, events and more."

That's taken from the website. You can learn more by visiting them, and if you're a chef, restaurateur, or FOH manager, and would like to get involved, be sure to send them a message.


Do your ears hang low?

Do your ears hang low?

Next, we've now gone into our early summer menu. Our regular tasting menu features atlantic bluefin tuna, fresh sweet peas, a dessert based on sour beer from allagash, and much more. Our three course luxury menu is featuring terrine of foie gras with summer truffle, our often requested "picnic" course, and an insane ice cream sunday complete with magic shell and gold leaf. We've added new juice pairing options, and our chef's table menu features our full tasting, with a couple additional treats, and a juice pairing. We are starting to fill up for july and august. This is not an attempt to shill for more reservations. We just want to let you know that we will start blacking out dates pretty soon, as we don't want to overbook and take away from any guests' experience.


My, fairly gnarly, interpretation of Michel Bras' snail dish.

My, fairly gnarly, interpretation of Michel Bras' snail dish.

A lot of people inquire about working with us, and we are looking for a few solid team members. If you know anyone, or are interested yourself, please contact us. We hire based on personality, and not so much experience, although experience is helpful. But not being a moody patooty is even more helpful. We thought we'd include a video we've been working on to show you more about what it's like to work at the jump! Turn the volume up! You'll know immediately if you want to work with us or not after finishing the video.


We hope you guys are having a wonderful start to your summer. We are so happy so many of you have been coming out and supporting us our first real year. You've made this journey completely excellent.


Terrine of foie gras with black pepper, summer truffle, and strawberry.

Terrine of foie gras with black pepper, summer truffle, and strawberry.

If you read this all the way to the end, we'd like to share a little secret with you. We are bringing some really amazing chefs to Cape Cod this October 6th for a huge event at the farm. They have all been awarded Michelin Stars. Its gonna be a really big deal and all the proceeds will be going to charity supporting mental health for restaurant workers. If you'd like to call dibs on a %50 off ticket, email us with Michelin Star in the subject line, the first 5 people to do so will be put down for 2 half-off tickets each. The price for this event will be $200 dollars. It will be partially seated and partially a walk around tasting venue. More details will come this July.



Thanks for being awesome!


-Brandon, Laura, and the team at the jump

Memorial Day Weekend Barbecue.


We are firing up our grills this Saturday, May 26th, from 4pm-8pm for a special Memorial Day cookout! Brandon will be smoking pork shoulders, grilling jerk chicken over sassafras wood, and even slinging scallops! See the menu below, and if you reserve before 3pm on Friday, you get a reduced price! Just head over to Tock to make your booking. See y'all soon!