Dinner
Small Plates
Market Fresh Oysters
Chamomile cucumber gastrique
2.75 each
Chilled Cucumber Melon Soup
Farm fresh cucumbers, honeydew melon
6
Roasted Squash Soup
Garden picked acorn squash
6
Local Provencal Farm Greens
Gottschell Farms greens with an herb chevre crostini & sherry vinaigrette
8
Roasted Beets and Bleu Cheese Salad
Teprovich Farms beets over greens with seasonal berries
8
Baked Cowpie
Crispy phyllo dough filled with Hendrick’s farm cheese & dark fruit chutney over mixed greens
8
Pan Seared Crab Cake
Lightly spiced lump crab served over sweet & tangy peppers
10
Mussels a la Basquaise
Prince Edward Island Mussels with tomatoes, bacon, peppers & onions in a vermouth sauce
12
Cheese Plate
Chef’s daily selection of locally sourced cheeses
14
Charcuterie Plate
Chef’s daily selection of locally sourced charcuterie meats
16
Big Plates
Pub Grilled Cheese
With Bavarian Swiss, tomato, basil & marjoram with house-made Yukon chips & pickle
11
Grilled Pizza Du Jour
Chef’s daily creation based on seasonal availability
12
Hendrick’s Farm Grass Fed Burger
With pub cheddar, house-made Yukon chips & pickle
13
Roasted Vegetable & Goat Cheese Purse
Stuffed with locally sourced Swiss chard, mustard greens, sage & goat cheese, with roasted new potatoes & a carrot sauce
17
Grilled Organic Tempeh
With gingered kohlrabi, roasted new potatoes & a sweet pea emulsion
19
Roasted Free Range Chicken Breast
Locally sourced chicken served with fire-roasted corn chive risotto & seasonal vegetables
21
Pignoli Crusted Halibut
Sustainably sourced halibut served with gingered kohlrabi, roasted new potatoes with lobster vermouth & basil pistou
26
Crab Crusted Salmon Filet
Sustainably sourced salmon with smashed sweet peas & roasted beets with basil pistou
27
Coriander Duck Breast
Locally sourced duck breast over sweet creamed hominy with sweet cherry demi & seasonal vegetables
28
Grilled Flatiron Steak
Certified Angus Flatiron steak with chevre mashed Yukon potatoes, Swiss chard & summer tomato jam
29
Summer Woodfire Grilled Lamb Chops
Sustainably raised Colorado lamb chops with smashed sweet peas, caramelized fennel, sweet roasted summer tomatoes & squash
31
We, at the Farmhouse, believe in using seasonal, organic, sustainable, local, and farm-to-table ingredients whenever possible. It’s what we bring to the table! The Farmhouse is proud to serve locally grown produce from Gottschell, Pheasant Hill, and Teprovich Farms. Fresh herbs are provided by the Farmhouse staff and Gottschell Farms.
Executive Chef, Javan Small
updated August 1, 2010
*consuming raw or undercooked fish, shellfish or meat
may increase your risk of foodborne illness