Farmhouse releases seasonal menu


Farmhouse is thrilled to unveil a new seasonal menu courtesy of Owner and Executive Chef Rich Mead. Featuring the freshest produce and festive flavors, the menu welcomes several new starters, main dishes and desserts as well as the ever-changing, highly curated cheese program.

The full seasonal menu is also available in the Farmhouse bar, which features multiple new holiday inspired cocktails hand-crafted by Anthony Laborin, head of Cocktail R&D. Enjoy a savory snack or satisfy your sweet tooth between lunch and dinner and head to the bar where a special Midday Menu is now offered daily from 2 – 5 p.m.


Farmhouse Market Salad: Persian cucumbers, radish, persimmons, cherry tomato, pistachios, golden flame raisins, mixed lettuces, goat cheese, pomegranate vinaigrette, 10

Shrimp and Root Vegetable Ribbons: caramelized cauliflower, arugula, pureed satsumaimo sweet potatoes and cauliflower, raspberry vinaigrette, pomegranate seeds, candied pecans, 16

Grilled Curry Crusted Pacific Swordfish: roast spaghetti squash, broccolini and cipollini onions, roast maple bourbon butternut squash, brown butter and crispy sage, harissa, 34

Panko Crusted Icelandic Cod: roast butternut squash, cipollini onions, kale, caramelized cauliflower, Tehachapi Grain Project red fife and sonora, pureed cauliflower and satsumaimo sweet potato, apple cider molasses glaze, granny smith apples, 32

Grilled Dijon Soy Glazed Pork Tenderloin: parmesan potato cakes, braised red cabbage, apple raisin compote, apple jack brandy sauce, 28

Grilled Prime Flat Iron Steak Salad: roast carrots and beets, pee wee potatoes, gorganzola cheese, little gem lettuce, roast garlic vinaigrette, crispy sun choke chips, horseradish yogurt, 26


Valençay: Distinctive in its truncated pyramidal shape, Valençay is an unpasteurised goats-milk cheese produced in the province of Berry in central France.   

Brie a la Truffe: A creamy Brie de Meaux style cheese which has been gently layered with fresh truffle pieces from Maison de la Truffe. With a traditional white, bloomy rind, and an incredibly smooth mouth feel, this cheese has an intense truffle crunch.

Seasonal Gorgonzola: A soft and crumbly goat’s milk cheese made with unskimmed cow’s milk. One of the world’s oldest blue-veined cheeses, it is mainly produced in the northern Italian regions of Piedmont and Lombardy, Gorgonzola.

Fleur Du Maquis: Made from the milk of the Lacaune ewes, this Corsican cheese is creamy and firm with a moist textured pate which is covered by a natural, flavored rind.  

Époisses de Bourgogne: A pungent soft-paste cows-milk cheese made in the village Époisses and its environs.

Accompanied by lightly toasted bread from Rye Goods Co. along with nuts, fresh and dried fruit and chutney, 22



Windrose Farms Apple Crisp, 8
Pumpkin Cheesecake, 8



Mamma Needs Another Drink: Farm fresh juice, organic grapefruit liquor, jardesca apertivo red wine, 15

Butter Flippin What?: Egg, butternut squash puree, lime, allspice, 9 yr rum, 15

Not Mushroom In This Bar: Shitake tincture, apple, absinth, sweet vermouth, rye whiskey, 15

Dem Apples: Farmhouse fresh apple cider, Blinking Owl aquavit, 15



Lunch: 11:30 a.m. – 2 p.m.

Midday Menu: 2 – 5 p.m.

Dinner: 5 p.m. – closing

For more information, visit

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