Dine with us

Farmhouse Restaurant

What happens when two fifth-generation Sonoma farmers, a world-class maitre d’ and a team of sommeliers conspire? Some call it magic…We call it Farmhouse Inn. Our restaurant has long been the cornerstone of our hotel. Fueled by ingredients straight from Joe and Catherine Bartolomei’s ranch or discovered by the chef on his daily farm stops en route to the inn, our menus are ever-changing and rely exclusively on not only what is fresh and seasonal in Sonoma County, but on what is perfect, unexpected and delightful.

Our service is friendly yet infinitely professional and sophisticated, carefully orchestrated down to the smallest detail. The wine program offers opportunities to experience not just the finest wines of the Sonoma and Napa wine country, but those most perfectly suited to complement the dining experience we strive to create.

Welcome to a world of flavor, close your eyes and let yourself be guided. We offer you that perfect pairing – the art of great fine dining and sharing precious time with the ones you love. Let us take you on a culinary journey, bite-by-bite, through the beautiful terroir of Sonoma County.

Dinner: Thursday – Monday 5:30pm to 7:30pm

Chef’s Tasting Experience: $275 pp
Wine Pairing: $150 pp

Vignette Tasting Experience: $195 pp
Wine Pairing: $75 pp


Man and woman sitting at table in restaurant conversing with wine on the table.

Meet the Chef

Craig Wilmer

A combination of different influences in its purest and best sense does not create a hybrid or fusion. It transcends the sum of its parts and becomes something new.


Born and raised in the Bay Area, Craig began his culinary journey flipping burgers at a local country club. He went on to attend the Culinary Institute of America in Hyde Park. After graduating with a bachelors in hospitality management and completing a concentration in farm-to-table practices, he went on a pilgrimage of sorts to France, Spain and Denmark to learn and visit his idols of gastronomy. After returning to the United States, he serendipitously found himself working through several notable restaurants such as Petit Crenn by Chef Dominique Crenn and COI by Daniel Paterson. There he met Erik Anderson, the executive chef. Craig would go on to serve as his CDC at several high profile restaurants in the Bay Area.


Now, over a decade since his culinary career began, Craig is putting forth his vision of haute cuisine. Leveraging his unique multi-cultural childhood and his encyclopedic knowledge of technique, Craig now utilizes all that he has learned, from the ancient to the most modern culinary techniques. He focuses on exploring the duality of pairing local wild and farmed ingredients with those of classic luxury.


It is his belief that great food should reflect not only a place and a moment in time but also the people preparing it. Furthermore, he treats every ingredient with intent and thoughtfulness, and abhors novelty for its own sake.

Meet the Chef

Amanda Hoang

Amanda Hoang was born and raised in the Bay Area in Fremont, CA. After studying Clinical Nutrition at University of California, Davis, she ended up in quite the opposite direction. Chef Amanda was awarded a full scholarship from Women Chefs and Restaurateurs to attend Tante Marie’s Cooking School in San Francisco. Since graduating, she has worked over 10 years in the hospitality industry in celebrated kitchens around the Bay Area including 20th Century Café (San Francisco), Cyrus (Geyserville) and The French Laundry (Yountville). She has been at the helm of the pastry program at Bird Dog (Palo Alto) and Viridian (Oakland), where she was the opening chef. Her food focuses on local seasonality and classic technique with a penchant for showcasing fruit at its finest.

Images by TROX Photos

Local Produce


Our commitment

  • 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.
  • 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.
close-up of man holding four eggs with white shells
illustration of garlic
Farmhouse Fine Dining Restaurant, Garden Room


The Farmhouse offers a small and intimate dining experience. We strongly urge you to reserve in advance. We request a credit card number to hold all reservations.

We ask for 72 hours notice on dietary restrictions and allergies.

Due to our actively changing ingredients and kitchen size we are not able to accommodate vegan diets or allium allergies/aversions. We are happy to make other necessary accommodations with a minimum 72 hours notice.

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

We call it Wine Country Casual. Gentlemen are not required to wear a jacket or tie.

For our fine dining dinner service, to protect the culinary experience at Farmhouse, children 13 years and older are welcome to dine in the restaurant.


Large Parties

Unfortunately we do not take groups larger than six as our kitchen and dining room are not equipped to handle more than that.


We do ask that out of respect for other diners, you kindly refrain from wearing any fragrances.


If you need to cancel your reservation with a full refund, we need advance notice of 72 hours in order to ensure that we can successfully re-book your spot. Because of this, cancellations within the 72 hour window cannot be refunded.

For a comfortable
all-day dining
experience visit

illustration of carrot
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.