Fueled by our passion for the freshest ingredients sourced from local farms and our very own Chalk Hill Culinary Gardens, our offerings are ever-changing, and are derived from the incredible seasonal bounty of Sonoma County.
Join husband and wife team, Craig Wilmer and Amanda Hoang, as they artfully curate exceptional dining experiences. Wilmer and Hoang share a strong belief in highlighting the local terroir, and go to great lengths to work with local producers, as well as building up our own gardens with rare and exquisite plants and herbs.
Breakfast
Make your way to The Restaurant each morning for our unique take on a traditional farmhouse-style breakfast. Keep things light with fresh house made pastries and granola, or take a heartier approach to the day with a breakfast sandwich or Chef Craig’s signature burnt cream pancakes. There’s no wrong choice as you fuel up for your day among the vines.
Lunch
The Restaurant offers fresh, light, seasonal fare designed to nourish the body, and a casual, flexible experience you can enjoy throughout the property. Grab a sandwich and soak in some sunshine in the courtyard, or lounge at the pool with a salad and sweet treat. Savor the beauty of this Sonoma County treasure.
Dinner
Prepare to savor a culinary experience where the best of Sonoma County intersects with world-class technique, blended together under the watchful eye of our culinary team to create a uniquely exceptional evening you won’t soon forget. Choose from a selection of a la carte offerings to customize your own adventure.
Breakfast Served 7 days a week 7:30am-10:00am
Lunch Served 7 days a week 11am-2:30pm
Dinner Served Thursday – Monday 5:30pm to 8:30pm
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.
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.
The Restaurant at Farmhouse Inn 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.
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.
We have a $6 per person cake cutting fee.
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.
