Cuisine:

• Contemporary

The Farmhouse Description:
In a nineteenth-century stone farmhouse with six dining rooms and an English-style pub, chef Michael Adams cooks contemporary cuisine like poached Artic char served with tabbouleh, cucumber and saffron raita and grilled lamb paillard with salsify, local Parmesan, sorrel, pea tendrils, and rosemary-infused olive oil. An outdoor patio is also available for dining in the warmer months, and there is also an eighteenth-century barn on the premises used exclusively for private dining functions. A $10 and under pub menu offers affordable options at the bar, including a tasty grass-fed beef burger and a duck confit and goat cheese spring roll with a pear salad.


Be the first one to rate and write a review for this The Farmhouse restaurant!