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.

Four Course Menu $130 pp

Wine Pairing $110 pp

Thursday – Monday 5:30 pm to 8:30 pm

group of people toasting with wine around an outdoor dining table
close-up of waiter serving trays of elegant food on a wood table
Man and woman sitting at table in restaurant conversing with wine on the table.

Meet The Chefs

Chef’s Style & Vision

Meet Our Chefs!

Chef Jackson Clark – Chef Jackson worked closely with Michelin Star Chef Steve Litke at Farmhouse Inn. He furthered his knowledge of farm to table cooking and honed his Michelin Star technique. After 3 and a half years he left Farmhouse Inn to re-establish the culinary program at Flowers Winery and Vineyards (a current partner of Farmhouse Inn). At the winery he grew his knowledge of Sonoma County wine while pairing with the finest local ingredients. He has now returned to Farmhouse to continue the tradition of crafting exceptional cuisine with the region’s agricultural bounty.

 

Chef Trevor Anderson – Chef Trevor 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.

Two male chefs smiling with arms crossed outside of restaurant
close-up of dish of Tortellini With Truffles, with elegant plate dressing
closeup of yellow lemons growing on tree

Chef Jackson and Chef Trevor share a passion for the connection between farmers, ranchers and artisans with the culinary programs at Farmhouse Inn.

Local Produce

Sustainability

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.
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birds eye view of dinner and table setting
herbed fish with garnish
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Review

“If you are ever going to be in the Russian River Valley you must at least have a meal at this great place. My wife and I enjoyed every moment. It feels like you are entering somebody’s home and you are treated that way as well.”

– SJBMALTESE

Review

“We had one of the best meals we’ve had in a long time here. We’ve been traveling the world and this is definitely is one of the best. Fine and creative, beautiful, food presentation with great tastes. A definite restaurant to return to.”

– Tonypose

Review

“A terrific evening. Great wine - great food - creative presentations. Everything on the menu sounded wonderful . Everything we ordered was off the scale. The staff were the best.”

- Raymond P.
herbed vegetable salad with vinaigrette
herbed fish with garnish
herbed vegetable salad with vinaigrette
close-up of dish of Farmhouse Octopus, with elegant plate dressing
herb crusted fish filet with garnish

OUR POLICIES

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.

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 8 years and older are welcome to dine in the restaurant. Dinner can be served in the room.

 

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.

Fragrances

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

Cancellations

Must be received at least 24 hours in advance to avoid a $50/person fee.

For a comfortable
all-day dining
experience visit
FARMSTAND

illustration of carrot
woman holding two plates of food with flower garnish