Had an amazing dinner last night at the Farmhouse Inn celebrating my Wife’s retirement. They’ve changed ownership since the last time we dined there in like 2019. Definitely a special occasion destination and the delivered. The Wine List was a struggle so I brought two bottles that Dava loves. The menu was tough to select from. We wanted to try just about everything. The husband and wife team in the kitchen do an amazing job.
The house made sourdough was delicious with some whole grain crunch. The spoon with the homey in it was made out of butter
My salad was a creation that was as palate appealing as it was visually.
the Sungold Salad with pickled bullwhip kelp and mozzarella ice cream was very innovative.
T-15 was on point!
7 Day Dry Aged Trout smoked over hardwood charcoal was delicate and perfectly cooked.
My Wagyu Flatiron could have used another slice but was very good with a nice presentation. Loved how they braided the long beans.
Dava adores this wine and tonight the grapefruit was center stage. Still killing it at 9yrs old. Kudos to @H_Wallace_Jr
The desserts were a definite contrast to each other and a tasty finish to our meal.
Would surely return if I could afford to. More of a bucket list at this stage of life but highly recommended if you’re curious. The transition from French inspired to haute cuisine from the local Sonoma County bounty didn’t miss a beat and actually injected a new breath of life into a spot that hadn’t changed much in 20yrs or more.
Cheers!
