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.

FIRST COURSE

Hog Island Oysters                                                                      Champagne-meyer lemon granita

Japanese Red Snapper                                                                              kombu-cured, seabeans, burdock root, gomasio

Spring Morel Flan
  grilled asparagus, Redwood Hill crottin frica, morel vinaigrette

Local Dungeness Crab Salad
  avocado citrus dressing, spring asparagus soup

House Smoked Tasso Ham                                                                        gulf shrimp, minted mushy peas, pickled ramp vinaigrette,  radishes

 

SECOND COURSE

Seared Atlantic Sea Scallop                                                                       peas, tarragon, pistachios, Riesling nage

Grilled Mediterranean Octopus                                                                     smoked potato, charred green onion aioli, turnips, snap peas

Spring Pea Ravioli                                                                                         ricotta, mint, meyer lemon cream, crispy prosciutto

Duo of Hudson Valley Foie Gras ($15 supplement)                             seared, torchon, hazelnut brittle bon bon, szechuan peppercorn brioche,      pickled strawberry, ginger rhubarb jam

MAIN COURSE

Wild Alaskan Halibut                                                                                shallot-braised Bloomsdale spinach, fresh English peas, dashi-braised hon  shimeji, meyer lemon-katsuobushi sauce

Spring Garden                                                                                        porcini-ricotta farinata crepe, seared artichoke-olive tapenade  salad, asparagus, turnips, cashew sauce

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

Old World Farms Poussin                                                                            duck fat potatoes, grilled Delta asparagus, morel-Madeira cream

Duo of Snake River Farms Beef

 tamarind short rib, horseradish-chive gremolata, pan seared New York strip  loin, watercress salad, crispy taro root

 

DESSERT COURSE

Meyer Lemon Chiboust                                                                             lemon mousse, soft caramel, vanilla shortbread, salt cured olive, lemon    merinque, olive oil powder

Comme l’Air
 cheesecake tart soufflé, lime gelée, huckleberry infused wild  blueberries, chèvre cracker, garden mint

Farmhouse Ice Cream
 coffee “stracciatella”; caraibe chocolate tart, moka marshmallow, cocoa  crumble, cocoa nib lace

Valrhona Chocolate Soufflé
 bourbon créme anglaise

Artisan Cheese Course

Three Course $79 ... 1 starter, 1 main, 1 dessert
Four Course $94 ... 2 starter, 1 main, 1 dessert
Three Course Wine Pairing ... $59
Four Course Wine Pairing ... $69

Split Charges May Apply
20% Gratuity Added to Parties of 5 or more
Corkage $50 per 750 ml - 1500 ml maximum per reservation

EXECUTIVE CHEF Steve Litke
CHEF D' CUISINE Neil Corsten
PASTRY CHEF Phil Ogiela

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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