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Pricing

3 Course  $79… 2 savory, 1 sweet
4 Course  $94… 3 savory, 1 sweet
3 Course Wine Pairing $59
4 Course Wine Pairing $69

PLEASE NOTE: Dinner Menu Changes Daily

20% Gratuity Added to Parties of 5 or more. Corkage $35 per 750 ml bottle. In consideration of other diners, please refrain from using your cell phone.

Executive Chef: Steve Litke

Sous Chef: Neil Corsten

Pastry Chef: Phil Ogiela

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FARMHOUSE INN AND RESTAURANT SAMPLE DINNER MENU

FIRST COURSE

Za’atar Roasted Squash Salad: local heirloom lettuce, apple cider vinaigrette, Amaranth crusted goat cheese, lomo, pickled squash coulis

Butternut Squash and Shellfish Soup: spicy Florida rock shrimp, micro greens

Mixted Chicory and Bresaola Salad: fuyu persimmon, pomegranate, toasted pumpkin seeds, golden balsamic vinaigrette

Tataki of Ahi Tuna: spaghetti squash and daikon, ginger soy dressing, miso caramel, enoki mushrooms

Carpaccio of Atlantic Scallop: meyer lemon olive oil, sea salt, jalapeno, passion fruit-marinated apple, microgreens

 

SECOND COURSE

American Buffalo Carpaccio: Asian pear, walnuts, arugula, parmesan snow

Salt Roasted Pear and Parmesan Cappalletti: Fontina Val d’Aosta Fonduta, shaved Burgundy truffle

Grilled Octopus: warm saffron-horseradish-lemon potato salad, chorizo, soft-herb aioli

Farmhouse Paella: Salt Spring Island mussels, shrimp, wild mushrooms, chicken, prosciutto

Dungeness Crab Hash: Maitake mushroom, chard, Asian pear 24 hour braised Snake River pork belly, saffron aioli

 

MAIN COURSE

Wild Alaskan Halibut: sunchoke, cauliflower mushroom, roasted lemon, arugula pudding, pickled Rugosa squash

Rabbit Rabbit Rabbit: apple wood smoked bacon wrapped loin, roasted rack, confit of leg, yukon potato, whole grain mustard cream sauce

California Rack of Lamb: Olive gremolata potato puree, red wine, shallot and beet marmalade, roasted root vegetables

Guinea Hen: wild mushroom bread pudding, red wine-carrot puree, roasting jus

Piedmontese Rib Eye of Beef: potato, celery root and leek ‘risotto”, broccolini, white miso hon-shimeji mushrooms

 

DESSERT COURSE

Autumn Salad: roasted, poached and fresh pear, quince sorbet, candied ginger, roasted walnuts, brown sugar wafer, custard cream, blossoms

Cranberry Soufflé: fresh cranberry, vanilla bean-blood orange crème anglaise

Chocolate x 3: Valrhona 66% chocolate pot de creme, Caramélia milk chocolate mousse, cocoa krispies, white chocolate sorbet, cocoa bean nougatine, caramel

Farmhouse Ice Cream: hazelnut (gianduja), Maldon sea salt, Valrhona crunchy perles, warm double chocolate chip cookies