Farmhouse Inn and Restaurant Sample Dinner Menu

Our six acre property, offering luxury accommodations and a full service spa, is surrounded by world-class vineyards and anchored by the restored 1873 weatherboard farmhouse that houses the Farmhouse Inn Michelin Starred Restaurant.


Tomago Dofu                                                                                               local dungeness crabmeat, shitake, hon shimegi

Tataki of Local Albacore                                                                           salad piperade, padron pepper, aji amarillo aioli

Thai Spiced Gazpacho                                                                            green papaya-shrimp salad, lemongrass, mint, basil

Seared Atlantic Sea Scallop
 local corn, chanterelle, house cured guanciale, miso dust

Dry Creek Peach Salad                                                                             jamon serrano, arugula, marcona almond pesto, aged sherry  vinaigrette


Tartare of Dry Aged Strip Loin                                                                    capers, cornichons, sous vide egg yolk, porcini duxelle, pickled mustard  seed, crostini

Mediterranean Octopus a la Plancha                                                              chickpea vadouvan, padron pepper gel, cardamom carrot, pickled charred  onion

Chanterelle Tortellini                                                                                    corn, arugula, tomato, parmesan

Manila Clam Marrow Bone                                                                                bodega red potatoes, house cured guanciale, wasabi-snap pea salad

Hudson Valley Foie Gras  ($10 supplement) : macadamia nut-date-puree, strawberry gel, pickled blackberry, quatre espices, pain pardue


Wild Alaskan Halibut                                                                                  chili lime blue potato causa, citrus-tomato beurre fondue

Garden Trio                                                                                               summer truffle succotash, polenta, smoked tomato sauce,  corona  beans, blue foot mushroom-squash-ricotta tart

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

Williams Ranch Lamb                                                                                grilled rib chop, roasted loin, braised shoulder, fennel  ratatouille, red pepper  jus

Snake River Farms Beef

 pan seared New York strip loin, potato-spinach pie, corn  pudding, bluefoot  mushroom, blistered sungolds


Rouge-Noir                                                                                                      crisp raspberry meringue, Sebastopol raspberries, rose chantilly cream,  chocolate crémeux, white chocolate powder

Strawberry Fields
 fresh strawberries, fraise de bois sorbet, vanilla wafer lattice, flour-less   almond cake, vanilla bean ice cream

Farmhouse Ice Cream
 coconut; fresh ginger ice, orange carrot gelee, garden flowers & herbs,  honey, roasted coconut

Valrhona Chocolate Soufflé                                                                            milk chocolate-bourbon anglais

Artisan Cheese Course                                                                                  local and international cheeses

Three Course $95 ... 1 starter, 1 main, 1 dessert
Four Course $110 ... 2 starter, 1 main, 1 dessert
Three Course Wine Pairing ... $69
Four Course Wine Pairing ... $79

Split Charges May Apply
20% Service Fee is added to every check
Corkage $50 per 750 ml - 1500 ml maximum per reservation

CHEF D' CUISINE Neil Corsten

Farmhouse Inn offers a small and intimate dining experience. In consideration of other diners, please refrain from using your cellular phone, flash and wearing fragrances. We strongly urge you to reserve in advance. We request a credit card number to hold all reservations. Cancellations must be received at least 24 hours in advance to avoid a $25/person fee.


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