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FARMHOUSE INN AND RESTAURANT SAMPLE MENU

 Dinner Menu

FIRST COURSE

MAIN COURSE

Little Gem Caesar
roasted asparagus, sprouted buckwheat,
Golden Valley Farms pecorino, Marcona almonds

Wild Alaskan Halibut
lettuce-potato puree, English peas, pistachio,
tarragon-Riesling sauce, herb toasted brea crumbs

Easter Egg Radish Vichyssoise
timbale of Oregon Bay shrimp,
avocado-lime dressing, radish leaf pesto 

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

Cured Ahi Tuna

pickled daikon, glacier lettuce, snap peas, 
asparagus, lily bulb, citrus-wasabi vinaigrette

Veal Oscar
potato crusted loin, confit of leeks, delta asparagus,
Dungeness crab meat, sauce bernaise

Crudo of Atlantic Sea Scallop

chrysanthemum & spring green salad,
pink peppercorn-citrus vinaigrette, edamame, black sea salt 

Piedmontese Rib Eye of Beef
braised cipollini onion, maitake mushroom & french green beans,
potato pave, red wine reduction 

Salt Spring Island Mussels
escabeche vinaigrette, serrano ham,
minted peas, arugula salad 

Colorado Lamb Loin
herb salt, fava-pea-cipollini onion,
cumin-carrot puree 

SECOND COURSE

DESSERT COURSE

 

Potato-Chive Ravioli
sweet Maine lobster beurre fondue, micro chervil

Milk Chocolate Panna Cotta
buttermilk black forest cake, espresso caramel,
hazelnut ice cream

 

Roasted Quail
pancetta braised local agretti,
mache salad, porcini oil vinaigrette 

Meyer Lemon Mousse
mascarpone cream, lemon caramel, crunchy lemon wafer

 

 Grilled Octopus
fresh chick pea, confit of shallot, harissa aioli,
Spanish chorizo, frisee, arugula

Apricot Soufflé
champagne biscuit 

Grass Fed Beef Tartar
beef consomme gelee, capers, jicama, chive,
lardo crouton, crispy horseradish 

Chocolate-Cocoa Nib Ice Cream
chocolate-chocolate chip cookes

Pork Belly & Asparagus
23 hour pork belly, ragout of trumpet mushrooms,
asparagus, sunny quail egg, shaved Perigord truffles 

 

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.

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