The Restaurant at the Farmhouse Inn

Each plate that Chef Steve Litke creates tells a story about Sonoma County. Its incredible diversity of agriculture and artisan producers, its rich heritage of Italian, French and Mexican immigrants and its consistent focus on organic and sustainably farmed fruits and vegetables enable our chefs to create delicious, wholesome and intensely flavored dishes that rely entirely on what is seasonal and at its peak. In spring it’s all about local, wild salmon from the coast- half an hour away, baby lamb from the farmer up the road, pea shoots from the chef’s garden and fava beans from the neighbor... summer brings its hoards of heirloom tomatoes and herbs from the garden down the road and fresh cheeses from the goat dairy a few minutes away. Each season has its own roster of flavors.

With over twenty years experience as chef at such major endeavors as Maxwell’s Plum in San Francisco, Bistro Ralph in Healdsburg, Gordon’s in Aspen or Hot Tomato in Hartford, Connecticut, Farmhouse Executive Chef Steve Litke finds that he really enjoys the freedom and challenges that he finds at the Farmhouse. Constantly tempted and excited by the wide variety of local bounty he finds on his way to work, Steve is compelled to travel the world annually in discovery of new ideas, inspiration and preparations. The trip from home to the Farmhouse generally takes him two hours, door to door- his ten mile journey is broken up by visit after visit to check on gardens or to taste a new cheese or olive oil. His menus change daily depending on what he finds. But, one thing is certain: diners are never disappointed by what they find when they arrive for dinner.

Michelin One Star, AAA Four Diamond, Zagat Food 27 Decor 25 Service 26, Gayot 16

Starters range in price from $10-$17, Entrees range in price from $35-$$50, Dessert $10

Open by reservation for dinner Thursday - Monday, 5:30 - 8:30

F I R S T   C O U R S E   S E L E C T I O N S

Celery Root Soup   12

sweet Maine shrimp & hearts of palm salad,essence of shellfish

Mixed Green Salad   11

spiced hazelnuts, Mimolette cheese, Bartolomei Ranch honey-chardonnay  vinaigrette

Warm Bloomsdale Spinach Salad   13

dates, toasted walnuts, frisée, Redwood Hill farms chevre, red wine vinaigrette

Octopus and Taggiasca Olive Salad   14

black olive & preserved lemon tapenade, radicchio, fried artichoke, watercress

Szechuan Peppercorn Crusted Local Yellowtail     14

golden Enoki, carrot, daikon,wakame seaweed salad, sake-sesame dressing

S E C O N D   C O U R S E   S E L E C T I O N S

Housemade Artichoke Ravioli    15

Parmesan broth, roasted hedgehog mushroom, garlic toasted breadcrumbs

Local Dungeness Crab Pot de Crème    14

crab leg meat beurre fondue, toasted brioche, Meyer lemon-espelette butter,

curried apple, micro herb salad

Milk Poached Veal Sweetbreads    16

fennel pollen , herb sabayon, pickled vegetables

Seared Sonoma Foie Gras 24

kumquats & pistachios, micro arugula salad,  white balsamic gastrique, housemade brioche

2004 Château La Rame, Saint-Croix-du-Mont, Bordeaux, France   13

T H I R D   C O U R S E   S E L E C T I O N S

New Zealand Blue Nose Bass   35

basil-forchette of Yukon gold potatoes,

Florida Rock shrimp & blood orange vinaigrette

Roasted Berkshire Pork Tenderloin Medallions   32

herb roasted Yukon gold potato, brussel sprouts & granny-smith apples,

warm sherry-bacon vinaigrette, star anise jus

Colorado Rack of Lamb      59

bergamot-citrus-chili glaze, Israeli couscous stuffed swiss chard,

ribbons of  salsify and carrot, black trumpet mushroom

Rabbit Rabbit Rabbit     38

applewood smoked bacon wrapped loin, roasted rack, confit of leg,

whole grain mustard cream sauce, Yukon potato

Pan Roasted Filet of Beef   39

roasted white asparagus, pancetta, sunny side quail egg, lacinato kale, Choron butter