describe the image

FARMHOUSE INN AND RESTAURANT SAMPLE MENU

 Dinner Menu

FIRST COURSE

MAIN COURSE

Farmhouse BLT
candied bacon, little gem lettuce,
fried green tomato, blue cheese dressing 

Wild Alaskan Halibut
Oregon chanterelle mushrooms, local beans,
shellfish beurre blanc, corn & tomato salsa, summer truffles 

Green Garden Gazpacho
Dungeness crab salad, herb blossoms

Rabbit Rabbit Rabbit
applewood smoked bacon wrapped loin,
roasted rack, confit of leg,
whole grain mustard cream sauce, Yukon potato

Burrata Alla Panna Salad

summer vegetables, porcini crema,
broken tomato vinaigrette, garden lettuces 

Tamarind Braised Beef Short Ribs
grilled Hawaiian prawns, pickled mango, crispy potato 

Grilled Rare Tuna Paillard

romanesco squash, romano beans,
caper berries, green & black olives,
salted egg yolk, bagna cauda 

Piedmontese Rib Eye of Beef
romanesco squash, romano beans, porcini mushrooms,
whipped potato, mushroom hollandaise

Dungeness Crab Stuffed Squash Blossom
white soy marinated sun gold tomato,
basil aioli, purslane 

Grilled Masami Pork Rib Chop
smoked ricotta gnocchi, braised swiss chard,
pickled cherries & mustard seed, star anise-cherry-red wine sauce

SECOND COURSE

DESSERT COURSE

 

Tomato Linguini
summer chanterelles, pancetta, corn,
ricotta salata, mascarpone, tomato water

Market Tart
local farmers market fruit & berries,
vanilla shortbread pastry, "cheesecake" custard, edible blossoms

 

Roasted Quail
sunflower strewn farro, hon jemishi mushroom,
corn & sumac pudding, guanciale vinaigrette 

Rouge et Noir
chocolate mousse, local raspberries,
cocoa-almond meringue wafers,
hibiscus gelle, vanilla yogurt

 

 Grilled Octopus
chick pea caldereta,
saffron-potato rouille, bread crumb

Blenheim Apricot Soufflé
apricot confiture center,
champagne biscuit, almond "ricciarelli" macaroon

Rare Pacific Salmon
roasted heirloom beets, coriander emulsion,
smoked tea salt 

Caramel Ice Cream
Maldon sea salt flakes, Valhrona chocolate pearls,
warm chocolate-chocolate chip cookies 

George's Bank Sea Scallop
local calamari, orzo "risotto" nero,
arugula-lemon emulsion 

 

Artisan Cheese Course
($5 supplement) 

   

  •  Three Course  $69… 2 savory, 1 sweet
    Four Course  $84… 3 savory, 1 sweet
    Three Course Wine Pairing $55
    Four Course Wine Pairing $65
    PLEASE NOTE, Dinner Menu Changes Daily

    Executive Chef: Steve Litke • Sous Chef: Neil Corsten
    Maitre d': Christopher Fohner • Master Sommelier: Geoff Kruth

    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.

Make a dinner reservation...

cta-book-now cta-gift-certificates