close-up of an outdoor four seated table outside The Farmstand. Four wicker seats, brown placemats, whote plates, two wine glasses along with salad and pizza.

Dine with us

FARMSTAND

FARMSTAND is Farmhouse Inns all-day dining option with farm to table small plate style execution. With more variety for everyone – offering fun, comforting and fresh creations that reflect the local farm-driven cuisine 3 meals a day. FARMSTAND dining is available in the FARMSTAND dining space, patio, in-room, or pool-side.

The menu features playful woodfire cooking, FARMSTAND is a creative 3-meal Restaurant with menus that are full of flavor, naturally healthy and nutritious, and feature the best of the bounty of Sonoma.

Hours:

Breakfast | Daily 7:30am to 10:30am

Lunch | Daily 11:30am to 2:30pm

Dinner | Tuesday – Saturday 5pm to 8pm

Reserve A TABLE

close-up of two outdoor four seated tables outside The Farmstand. Four wicker seats, brown placemats, whote plates, two wine glasses along with salad and pizza.

Photo inside the restaurant with white linen tablecloths and napkins, black chairs and elegant table settings.

Meet The Chef

Chef’s Style & Vision

Meet Our Property Executive Chef!

Chef Trevor Anderson held the role of Estate Chef at Forestville’s acclaimed Farmhouse Inn for some time. Concurrently, Trevor and his wife started tba Catering offering intimate dining experiences. Trevor then returned to his hometown to open the Taub Family Outpost. He has now decided to return to the Farmhouse Inn to head up the newly concepted FARMSTAND and all property culinary programs as the Executive Chef.

Organic Farms

Sustainability

Our commitment

All “to go” wares at the FARMSTAND are made from recycled materials and are biodegradable.
All the waste from the kitchen goes to our flock of about 80 hens who lay all the eggs for Farmhouse.
Joe’s family raises local pigs, lambs, and our annual heritage turkeys for Thanksgiving, and harvests the local honey used in spa services and menus.
The landscape of the Farmhouse fuels the creativity of our chefs and the Spa. Rosemary, lavender, edible flowers, and fresh veggies at the FARMSTAND are used in our breakfast and lunch menus.
Our filtered water system in the restaurant (for both our sparkling and still water) eliminates the need to use plastic or glass bottled water that is often imported from halfway around the world.
Most of our produce is sourced locally from organic farms or grown by our owner’s family, Joe, and Sharon.
Chef is very involved with the local growers, ensuring access to the freshest produce.

closeup of yellow lemons growing on tree

Farm to Fork Dining

There is something for everyone. A carnivore lover of fine meats, an assumed vegetarian, an uninhibited omnivore. FARMSTAND cuisine gives free rein to everyone’s eating pleasure.

Our policies

Walk-ins are welcome, however, we strongly urge you to reserve in advance.

While we do have a wine list, personal wines are welcome. We charge a $50 corkage fee per 750mL with a 1500 mL maximum per reservation.

We understand that many guests are celebrating something special. If you’d like to bring a special cake, please be aware there is a $15/person fee. Please inform our reservationists in advance if you will be bringing a cake.

Must be received at least 24 hours in advance to avoid a $20/person fee.

VISIT FARMHOUSE

For a fine dining
experience visit the
Farmhouse Restaurant

Visit FARMHOUSE

Dine with us

FARMSTAND

FARMSTAND RESTAURANT

SEASONAL FEATURE

Lamb merguez strata

FARMHOUSE EGGS

Chilaquiles

Savory Breakfast Bowl

Egg in a Frame

Croque madame

Farmer’s plate

FRUITS & GRAINS

Sweet Breakfast Bowl

Avocado toast

Tropical French Toast

BEVERAGE

Taylor Lane Organic Drip Coffee

Organic Tea Selections

Fresh-Squeezed Orange Juice

Mimosa

Roederer Estate

SIDES

Fruit Plate

Toast

Bacon

Country Sausage

Chicken apple sausage

Breakfast potatoes

Pastry Basket

FROM THE GARDEN

Green Garlic Bagna Cauda

Young Lettuces

Asparagus

Carrots

Beets

Romanesco

Shoestring Fries

WOOD-FIRED PIZZA

Margherita

Carne

Funghi

FROM THE LAND AND SEA

Mussels, Clams, & Shrimp

Slow Roasted Pork Shoulder

Half Chicken

Flat Iron Steak

DESSERTS

Vanilla Soft Serve

Meyer Lemon Tart

Flourless Chocolate Torte