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.
Six Course Menu $275 pp
Wine Pairing $150 pp
Thursday – Monday 5:30 pm to 8:30 pm
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.
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 8 years and older are welcome to dine in the restaurant.
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.
Must be received at least 24 hours in advance to avoid a $110/person fee.
