|
Farmhouse Inn & Restaurant
writes...
Each plate that Chef Steve
Litke, Sous Chefs Neil
Corsten, Bruce Frieseke and
Yemi Salgado create 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 it’s
own roster of flavors,
textures and even colors.
Wine Director, Geoff Kruth,
would like
to invite you to enjoy a
bottle of fine Russian River
Valley wine on the porch
overlooking the gardens.
Take a deep breath and relax
while dining by the fire,
window side or on the garden
terrace. We have many ways
to spoil you, from
our extensive local and
international wine list, our
tableside cheese course or
tea and coffee service to an
ever-changing array of
housemade desserts. While
the environment is casual,
our commitment service and
quality is not.
Come and experience the
collaboration of an Italian
family, a bunch of
passionate farmers,
cheesemakers and ranchers,
an intensely talented group
of chefs and one outstanding
Maitre d’, Andreas Willausch
(with an absolute
passion for cheese).
Dining Style: Fine Dining
Cuisine: California
Neighborhood: Forestville
Cross Street: Wohler Rd.
Price: $$$$$
Website:
www.farmhouseinn.com
Email:
innkeep@farmhouseinn.com
Phone: (707) 887-3300
Hours of Operation:
Dinner: Thursday - Monday:
5:30pm - 8:30pm
Payment Options:
AMEX, Diners Club, Discover,
MasterCard, Visa
Special Events & Promotions:
LARGE PARTY POLICY (Groups
of 5-6 people): there is a
food & beverage minimum
purchase of $500, excluding
tax and 20% gratuity; 24
hours required for
cancellation of large group
reservations.
Additional information:
Executive Chef: Steve Litke
Dress Code: Business Casual
Accepts Walk-Ins: Yes
Offers: Beer, Fireplace,
Non-Smoking Restaurant,
Patio/Outdoor Dining,
Wheelchair Access, Wine
Parking: Private Lot
Parking Details: We have on
site parking (no valet).
Price Legend
$$$$$ = $51 or more
$$$$ = $41 to $50
$$$ = $31 to $40
$$ = $30 and under
The Price reflects the
estimated price of a dinner
for one with one drink and
tip. Lunch usually costs 25%
less.
|
