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

Fried Hog Island Cliffside Oysters                                                        chermoula aioli, frisée, arugula, celery leaf

Little Gem Salad
 Dungeness crab meat, supreme of ruby grapefruit, avocado-citrus  vinaigrette, chives

Mixed Chicory Caesar                                                                            Oak Ridge Farms Angus bresaola,Valley Ford Estero Reserve, Bone  marrow rye croutons

Turnip Velouté
 smoked Atlantic sea scallop, hazelnut, preserved lemon, parsley

SECOND COURSE

Grilled Lobster Sausage                                                                        beluga lentil salad, meyer lemon aioli

Grilled Mediterranean Octopus                                                       fermented black bean-pear salsa, nori dusted rice noodle

Semolina Cavatelli                                                                                        wild mushroom-oxtail ragù, pecorino romano

Duo of Hudson Valley Foie Gras ($15 supplement)                            seared with Medjool date, toasted brioche, foie gras crème brulée, pickled  apple salad pickled apple

MAIN COURSE

Wild Pacific Sea Bass                                                                          sunchoke, potato, matsutake, Prince Edward Island mussels, braised leeks,  smokey crema

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

Braised Duroc Pork Cheeks                                                                                pork shank bonbon, crushed rutabaga, fennel, apple mustard

Winter Garden                                                                                            nettle gnudi, parmesan fonduta, potato-cardoon gratin, baby rainbow  carrots, nasturtium butter, carrot top pesto

Snake River Dry-Aged New York Strip

 black trumpet mushroom-miso kale, bone marrow-spring onion soubise,  potato röstie

DESSERT COURSE

Crunchy Creamy Apple                                                                      caramelized roasted apple, almond streusel, cardamom-lemon custard,  french cream

Farmhouse Ice Cream                                                                         banana; lemongrass coulis, sesame nougatine, lemongrass marshmallow

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

Valrhona Chocolate Soufflé
 bourbon créme anglaise

Artisan Cheese Course  ($5 supplement)

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 $35 per 750 ml bottle

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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