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FARMHOUSE INN AND RESTAURANT SAMPLE MENU

 Dinner Menu

FIRST COURSE

MAIN COURSE

Basil Marinated Nectarine Salad
watercress, fennel, arugula, frisee, serrano ham,
buttermilk spiced Marcona almonds 

Wild Alaskan Halibut
Florida rock shrimp, local summer beans, zebra tomato,
fennel-tomato beurre blanc, corn & huitlacoche pudding

Kafir Lime & Yellow Tomato Gazapacho
lobster & papaya salad, basil, mint

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 

Guinea Hen
confit of thigh, pan roasted breast, fresh corn polenta,
mission figs, chanterelle mushroom, roasting jus

Crudo of Japanese Hamachi

preserved lemon, radish, celery leaf,
trout roe, smoked avocado 

Prime Filet of Beef
golden potato pave, bundle of beans,
green peppercorn butter, red wine essence

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

Grilled Masami Pork Tenderloin
pan roasted corn, bacon, miso butter, yuzu-kosho glaze

SECOND COURSE

DESSERT COURSE

 

Strozzapreti
summer chanterelles, sun gold tomato, corn,
ricotta salata, mascarpone, chil flakes

Lemon Tart
caramelized lemon mousse, vanilla shortbread, caramel fudge,
meyer lemon olive oil powder, crunchy lemon meringue, black olive

 

Snake River Pork Belly
36 hour braised, Vidalia onion puree,
pickled chanterelle mushroom, quail egg,
shaved Tasmanian truffle 

Apple Crumble
local Gravenstein apples, fennel streusel,
Gravenstein cider reduction, sour cream gelato 

 

 Grilled Octopus
local cocoa & marrow fat beans,
heirloom tomato, saffron aioli, basil

Valrhona Chocolate Soufflé
bourbon-vanilla bean creme anglaise

Grilled 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  $79… 2 savory, 1 sweet
    Four Course  $94… 3 savory, 1 sweet
    Three Course Wine Pairing $59
    Four Course Wine Pairing $69
    PLEASE NOTE, Dinner Menu Changes Daily

    Executive Chef: Steve Litke • Sous Chef: Neil Corsten
    Maitre d': Christopher Fohner 

    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.

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