Farmhouse Unveils Seasonal Menu + Extends Cocktails for a Cause

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WHAT:

Farmhouse Owner and Executive Chef Rich Mead is pleased to present a new autumn menu and announce that the restaurant’s popular Cocktails for a Cause initiative will now be in place daily. Give back while dining al fresco this season in the idyllic holiday setting of Farmhouse at Roger’s Gardens.

Showcasing the most festive flavors of the moment, Chef Mead’s menu welcomes several new lunch options including Grilled Pomegranate Glazed Salmon Salad and delicious dinner items like Herb Grilled Swordfish and Mashed Potatoes. End your meal on a sweet note with new desserts including Toasted Almond Cake with roasted persimmon and raisin compote and chai tea anglaise.

Enjoy the full seasonal menu from the Farmhouse bar where an ever-evolving lineup of refreshing, hand-crafted cocktails and non-alcoholic Counterfeit Cocktails is available courtesy of Chef de Swigs, Anthony Laborin and his team.

Follow Farmhouse on social media or sign up for the restaurant’s newsletter for details on the week’s featured Cocktail for a Cause. The initiative will now be in place for a full week, Friday through Thursday, and continue to donate 50 percent of the proceeds from a highlighted cocktail to a local charity. Designed as a drink to showcase the talent and creativity of Farmhouse’s cocktail specialists, these cocktails are fun, seasonally inspired sips that reflect what Farmhouse does best. The local charity benefited will change weekly along with the featured cocktail.

SEASONAL MENU HIGHLIGHTS

LUNCH MENU:

SMALL

Farmhouse Market Salad

persimmon, persian cucumbers, radishes, cherry tomatoes, raisins, mixed lettuces, goat cheese, balsamic vinaigrette, 12.50

GREEN

Grilled Pomegranate Glazed Salmon Salad

pink lady apples, roast butternut squash, cherry tomatoes, balsamic grilled red onions, quinoa, mixed lettuces, meyer lemon vinaigrette, candied pecans, pomegranate seeds, 29

Grilled Togarashi Spiced Albacore Salad

shiitake mushrooms, caramelized onion, carrots, mizuna greens, grilled baby bok choy, saimin noodles, soy chile citrus vinaigrette, pickled ginger and mouse melons, sesame seeds, 27

Grilled Prime Hanger Steak and Gorgonzola Cheese Salad

radish, cherry tomato, shaved fennel, caramelized onions, little gem lettuce, roast shallot vinaigrette, tomato apple roast garlic jam, pickled red onion, caraway pancetta bread crumbs, 32

LUNCH

Shrimp, Sea Scallop and Vegetable Ribbons

butternut squash and carrots, caramelized cauliflower, arugula, raspberry vinaigrette, pureed satsumaimo sweet potatoes and cauliflower, pomegranate seeds, 37

Farmhouse Vegetable Bowl

broccolini, cauliflower, tehachapi grain project rye, and roast shallot vinaigrette, blistered brussels sprouts with cipollini onions, roast butternut squash and pomegranate glaze, roast spaghetti squash with cilantro pesto, spigarello and oven dried tomatoes, braised red cabbage, pickled red onions, 27

VEGGIES

Blistered Brussel Sprouts

cipollini onions, roast butternut squash and pomegranate glaze, 10

DINNER MENU:

SMALL

Farmhouse Market Salad

persimmon, persian cucumbers, radishes, cherry tomatoes, raisins, mixed lettuces, goat cheese,

balsamic vinaigrette, 12.50

Shrimp and Vegetable Ribbons

butternut squash and carrots, caramelized cauliflower, arugula, raspberry vinaigrette, pureed satsumaimo sweet potatoes and cauliflower, pomegranate seeds, 18

BIG

Grilled Dijon Soy Glazed Pork Tenderloin

parmesan potato cakes, braised red cabbage, apple raisin compote, apple jack brandy sauce, 30

Herb Grilled Swordfish and Mashed Potatoes

roast broccolini, onions, radishes, butternut squash and swiss chard, lemon caper butter, apple cider molasses glaze, apple pomegranate relish, grilled meyer lemon, 35

Farmhouse Vegetable Bowl

broccolini, cauliflower, tehachapi grain project rye and roast shallot vinaigrette, blistered brussels sprouts with cipollini onions, roast butternut squash and pomegranate glaze, roast spaghetti squash with cilantro pesto, spigarello and oven dried tomatoes, braised red cabbage, pickled red onions, 27

VEGGIES

Roast Spaghetti Squash and Three Cheese Gratin

swiss chard, caramelized onions and chanterelle mushrooms, cauliflower, roast butternut squash, parmesan and leek “bechamel” sauce, mozzarella and fontina cheeses, 16

Blistered Brussel Sprouts

cipollini onions, roast butternut squash and pomegranate glaze, 10

DESSERT

Chocolate Spice Sweet Potato Rice Pudding

toasted coconut, cashews, pomegranate, 5.5

Pumpkin Cheesecake

pistachio brittle, 9

Toasted Almond Cake

roasted persimmon and raisin compote, chai tea anglaise, 9

Farmer’s Market Fruit Tart

fig and apple, vanilla bean ice cream, pistachio brittle, 9

SWIGS | $15

Counterfeit Cocktail: clarified lime juice, water, simple

Clarified Delicata Squash and Rum Blend, Fall Spices

Milk Washed Angostura Sour

                       

HOURS:

Lunch: 11:30 a.m.-2 p.m.

Mid-day Menu: 2-5 p.m.

Dinner: 5 p.m.-close

ADDRESS:

Farmhouse at Roger’s Gardens

2301 San Joaquin Hills Rd., Corona del Mar, CA 92625

RESERVATIONS AND CONTACT:

Call 949.640.1415 or visit www.farmhouserg.com

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