What a joke. We ordered a starter of baked artichokes. Inedible. I should have been a little concerned when we laughed about the roasted carrots for 18 bucks. Very friendly staff but bad.
The wood fire pizza was delicious. Crust had a great crunch on the outside and a satisfying chew on the inside. The gingerbread cake was phenomenal too. Toasty brown sugar flavors came through along with the candied ginger.
Annie L.
As an early Valentine's brunch, we visited Farmstand over the weekend. Farmstand is the casual restaurant out of the two. They also have the Farmhouse restaurant for dinner. In addition, they have beautiful cottages you can stay at in a serene setting. We arrived around noon and was the only one in the restaurant. We were seated in a small table for two overlooking the pool and grounds. The server was kind and quick to serve. We ordered the roasted artichokes, red pizza and chocolate cremeux. All dishes are made to share. The artichokes was fresh, a good starter. The pizza was small, we had 4 slices each. The dessert was almost like a chocolate mousse layered with ice cream and cocoa brittle on top. We left satisfied, not overly stuff just perfect. Love the grounds, the relax vibes. It makes you feel like you're dining in the middle of the woods.
Beautiful day to eat outdoors, warmed by an outdoor fireplace and space heaters. Outstanding service from the moment we walked on the grounds (shout out to Christian and Oscar!), with tasty food in a peaceful setting.
Bettina M.
Mediocre at best, we are locals, not tourists. Food disappointing, charred Caesar way overdressed, good crudo, meatballs cold (and they had pork even though they said all beef--gristle!), and the pizza undercooked. The staff hanging around the outdoor pizza oven were all having too good of a time rather than serving/doing their jobs. Manager was nice and professional but our server Claire should not be waiting on anyone. BTW it's 20% gratuity added to check regardless of poor service. That doesn't encourage any server to be better fyi! Bummer because before the sale of the property it used to be great (the fine dining side!) Foley should have really cleaned up this place
Forrest Hall
Absolutely incredible dinner and it didn’t break the bank. The nicer larger restaurant at this hotel has six course meals for $300. Here you can get plenty full with two people for $100. And you still get access to all their great wine. We got the Caesar salad, artichokes, meatballs, red pizza, and two glasses of wine. Everything we had was so so delicious.
Atmosphere: 5
Food: 5
Service: 5
Ballgame
Terrible ambiance, terrible music, long wait on food, inexperience wait staff not knowing what they're serving and mediocre food. Best of all, 20% tip added to all checks! So many other options for superior food, ambiance and service available in the area.
Jason H
Craig Wilmer’s Gestalt of Food: The idea behind the psychological theory of GESTALT is that the sum of the parts adds up to something greater than the parts themselves. Chef Craig Wilmer has managed to execute GESTALTISM in his food creations. Beginning with the single crab leg bathed in vinegar infused with 35+ flavors and aromas. The simplicity of the crab leg and vinegar triggers memories of catching and cooking fresh Dungeness crab along the Oregon coast as a child. However, the incredible complexity of the vinegar carries the experience well past simple nostalgia and into the realm of "reification." Where the various hints of peppercorns and herbs infused within the vinegar form a stage of airiness in the mouth. A cloud of heightened perception upon which the texture and sweetness of the crab leg can play. Next was the cauliflower creamed, caviar topped, oysters on the half shell. Where the cauliflower's vegetal cream created a pillow upon which the briny flavors of the caviar and oyster could rest, as the earthy flavor of the cauliflower blends with the nutty undertones. As they cross back and forth in the palate, become aware of Chef Craig Wilmer playing with the multistable nature of gestaltism in your food. The man is a chef and Psychologist Philosopher combined. The Roe Carbonara was perhaps more traditional and offered a break from the culinary equivalent of being cranked up the first hill of a roller coaster, and dropping down the other side. I love fresh fish roe, and the briny, nutty flavors were right up my alley. Here Chef Wilmer is letting you sample the raw ingredients as a nod to the freshness and perfection of his ingredients procurement and supply chain. Next was the fish ball soup, where most of you will begin your own culinary journey with The Farmhouse Inn. The Soup henceforth referred to as a proper noun, immediately transported my tongue to the night market in Taiwan, to the 100-year-old soup stall run by generations of a single family. With the strong kick of white pepper, the fish balls deceptively hide mostly Dungeness crab within, so the texture is equally as delicate, with the flavor of The Soup also being a very clear seafood broth. I feel as I must stress the clarity of flavor in The Soup. The sea lettuce oil dropped on top brought as much visual play as it did flavor. In The Soup was the gestalt property of invariance, whereby all flavors point to the source of all the ingredients consumed thus far, the Ocean itself brought forth as a statement. Shima Aji and Beets -- The platter upon which the Shima Aji and seaweed was stunning! Atop a bed of flavored foam sat a crunchy fried seaweed. Upon breaking it and mixing it within the foam our party discovered small beetroot squares and Shima Aji. The beet's sweetness paired well with the Shima Aji. Barfin Flounder with Rare Citrus -- Here Chef Wilmer is playfully recreating the individual scales of the fish with handmade replica scales, but fully edible. The fish was perfectly cooked, and the sauce it rested in was well worth scooping up with the bread that was provided mid-meal. Abalone Shell -- This was the visual masterpiece of the meal. A crispy edible abalone shell created from the magic of Chef Wilmer's kitchen adorning two perfectly cooked pieces of abalone, of course, topped with caviar sitting on a bed of a vegetable that I forgot the name of. There is much more, like the Squab which arrived on an aromatic bed of smoked rosemary and house-made hoisin sauce, or the wagyu beef strip grilled to perfection paired with an ultra-thin daikon ribbon embossed with flowers. To finish off the culinary symphony/concerto, pastry chef Amanda Hoang's Apple Mooncake is a twist on an apple pie, with a nod to her Taiwanese heritage in shaping the apple treat into a mooncake. The flavor is reminiscent of an apple fritter combined with a churro but with the buttery flakiness of French puff pastries. It is paired with a caramel sauce and Vanilla Bean ice cream on a bed of toffee and toasted nibs. In summary, the sum of the par
Lisa H
Last night I had one of the best dinners I have ever experienced. The complexity of ingredients in each course was full of depth, lightness, and stayed true to the main ingredient. All the courses were incredible on their own and complimented each other as a whole. And a special dessert was made for me that was gluten free (I love good food and sadly have developed this food allergy). We have been to the Farmhouse Restaurant in the past (over 10 years ago) and were anticipating a high quality dinner but this went beyond our expectations. It was a delight to get to experience the creativity and understanding of the all the ingredients of Craig Wilmer’s work. It was a culinary journey of seven courses.
BJB20
2 o'clock reservation. No pizza left, no bread in general left. We ate poorly cut crudo and a good charred Caesar salad. 3 glasses of wine for $150.00. Come to your own conclusions.
The Farmstand is located at the beautiful Farmhouse Inn. It offers a limited but tasty menu and a fantastic wine list. The service is superb and we thoroughly enjoyed the experience.
dgordonau
Gorgeous location, high quality ingredients that results in delicious food, quality you can taste. Service was outstanding. Glass of wine prices a little expensive but that didn't subtract from the overall excellent experience. Now I want to book a room and stay at the hotel. Thank you to the two gentlemen, our host and server that were always attentive to our needs and had impeccable manners. Wonderful experience.
Emmsf
Lovely service. Beautiful grounds. The food was fine but the menu is insanely limited. One sandwich. One salad. A couple of pizzas. We enjoyed what we ate but it wasn't an adequate menu.
Disappointed
We were so disappointed by our experience. The food was mediocre. The salad was lovely and delicious. I'm not even sure that we were served turkey. For 3 of us, a smallish dinner plate held three small pieces of white meat, a collection of surprisingly small bones that might have been a leg, and some other scraps of dark meat. There was a bowl of some gelatinous substance that might have been gravy, but it was so thick, we had to spread it with a knife. The service was friendly, but inexpert. She did not offer to pour our wine, served food when my mother had left the table with her walker to use the restroom, and dropped food and never came back to see how we were doing. She cleared the food, leaving some brussels sprouts on the table and left it there through dessert. She made a mistake with the dessert order and was very slow to return to the table with the correct order. Then, she never brought the coffee that we asked for. She dropped the bill and never came back. Of course we had paid for the meal and the 20% tip in advance, so we scraped up enough cash to cover the corkage and left.
LotusF
Food was outdtanding. The waitress was inattentive and provided food to the table that came after us. Really? The other waitress was great. Front of house needs to be revamped. It was not busy. Empty wine glasses were on my table and we were seated at a 4 top and then moved. And then no one sat at the 4 top while we were there. For this price point, I expect professionals.
What a joke. We ordered a starter of baked artichokes. Inedible. I should have been a little concerned when we laughed about the roasted carrots for 18 bucks. Very friendly staff but bad.
The wood fire pizza was delicious. Crust had a great crunch on the outside and a satisfying chew on the inside. The gingerbread cake was phenomenal too. Toasty brown sugar flavors came through along with the candied ginger.
As an early Valentine's brunch, we visited Farmstand over the weekend. Farmstand is the casual restaurant out of the two. They also have the Farmhouse restaurant for dinner. In addition, they have beautiful cottages you can stay at in a serene setting. We arrived around noon and was the only one in the restaurant. We were seated in a small table for two overlooking the pool and grounds. The server was kind and quick to serve. We ordered the roasted artichokes, red pizza and chocolate cremeux. All dishes are made to share. The artichokes was fresh, a good starter. The pizza was small, we had 4 slices each. The dessert was almost like a chocolate mousse layered with ice cream and cocoa brittle on top. We left satisfied, not overly stuff just perfect. Love the grounds, the relax vibes. It makes you feel like you're dining in the middle of the woods.
Beautiful day to eat outdoors, warmed by an outdoor fireplace and space heaters. Outstanding service from the moment we walked on the grounds (shout out to Christian and Oscar!), with tasty food in a peaceful setting.
Mediocre at best, we are locals, not tourists. Food disappointing, charred Caesar way overdressed, good crudo, meatballs cold (and they had pork even though they said all beef--gristle!), and the pizza undercooked. The staff hanging around the outdoor pizza oven were all having too good of a time rather than serving/doing their jobs. Manager was nice and professional but our server Claire should not be waiting on anyone. BTW it's 20% gratuity added to check regardless of poor service. That doesn't encourage any server to be better fyi! Bummer because before the sale of the property it used to be great (the fine dining side!) Foley should have really cleaned up this place
Absolutely incredible dinner and it didn’t break the bank. The nicer larger restaurant at this hotel has six course meals for $300. Here you can get plenty full with two people for $100. And you still get access to all their great wine. We got the Caesar salad, artichokes, meatballs, red pizza, and two glasses of wine. Everything we had was so so delicious.
Atmosphere: 5
Food: 5
Service: 5
Terrible ambiance, terrible music, long wait on food, inexperience wait staff not knowing what they're serving and mediocre food. Best of all, 20% tip added to all checks! So many other options for superior food, ambiance and service available in the area.
Craig Wilmer’s Gestalt of Food: The idea behind the psychological theory of GESTALT is that the sum of the parts adds up to something greater than the parts themselves. Chef Craig Wilmer has managed to execute GESTALTISM in his food creations. Beginning with the single crab leg bathed in vinegar infused with 35+ flavors and aromas. The simplicity of the crab leg and vinegar triggers memories of catching and cooking fresh Dungeness crab along the Oregon coast as a child. However, the incredible complexity of the vinegar carries the experience well past simple nostalgia and into the realm of "reification." Where the various hints of peppercorns and herbs infused within the vinegar form a stage of airiness in the mouth. A cloud of heightened perception upon which the texture and sweetness of the crab leg can play. Next was the cauliflower creamed, caviar topped, oysters on the half shell. Where the cauliflower's vegetal cream created a pillow upon which the briny flavors of the caviar and oyster could rest, as the earthy flavor of the cauliflower blends with the nutty undertones. As they cross back and forth in the palate, become aware of Chef Craig Wilmer playing with the multistable nature of gestaltism in your food. The man is a chef and Psychologist Philosopher combined. The Roe Carbonara was perhaps more traditional and offered a break from the culinary equivalent of being cranked up the first hill of a roller coaster, and dropping down the other side. I love fresh fish roe, and the briny, nutty flavors were right up my alley. Here Chef Wilmer is letting you sample the raw ingredients as a nod to the freshness and perfection of his ingredients procurement and supply chain. Next was the fish ball soup, where most of you will begin your own culinary journey with The Farmhouse Inn. The Soup henceforth referred to as a proper noun, immediately transported my tongue to the night market in Taiwan, to the 100-year-old soup stall run by generations of a single family. With the strong kick of white pepper, the fish balls deceptively hide mostly Dungeness crab within, so the texture is equally as delicate, with the flavor of The Soup also being a very clear seafood broth. I feel as I must stress the clarity of flavor in The Soup. The sea lettuce oil dropped on top brought as much visual play as it did flavor. In The Soup was the gestalt property of invariance, whereby all flavors point to the source of all the ingredients consumed thus far, the Ocean itself brought forth as a statement. Shima Aji and Beets -- The platter upon which the Shima Aji and seaweed was stunning! Atop a bed of flavored foam sat a crunchy fried seaweed. Upon breaking it and mixing it within the foam our party discovered small beetroot squares and Shima Aji. The beet's sweetness paired well with the Shima Aji. Barfin Flounder with Rare Citrus -- Here Chef Wilmer is playfully recreating the individual scales of the fish with handmade replica scales, but fully edible. The fish was perfectly cooked, and the sauce it rested in was well worth scooping up with the bread that was provided mid-meal. Abalone Shell -- This was the visual masterpiece of the meal. A crispy edible abalone shell created from the magic of Chef Wilmer's kitchen adorning two perfectly cooked pieces of abalone, of course, topped with caviar sitting on a bed of a vegetable that I forgot the name of. There is much more, like the Squab which arrived on an aromatic bed of smoked rosemary and house-made hoisin sauce, or the wagyu beef strip grilled to perfection paired with an ultra-thin daikon ribbon embossed with flowers. To finish off the culinary symphony/concerto, pastry chef Amanda Hoang's Apple Mooncake is a twist on an apple pie, with a nod to her Taiwanese heritage in shaping the apple treat into a mooncake. The flavor is reminiscent of an apple fritter combined with a churro but with the buttery flakiness of French puff pastries. It is paired with a caramel sauce and Vanilla Bean ice cream on a bed of toffee and toasted nibs. In summary, the sum of the par
Last night I had one of the best dinners I have ever experienced. The complexity of ingredients in each course was full of depth, lightness, and stayed true to the main ingredient. All the courses were incredible on their own and complimented each other as a whole. And a special dessert was made for me that was gluten free (I love good food and sadly have developed this food allergy). We have been to the Farmhouse Restaurant in the past (over 10 years ago) and were anticipating a high quality dinner but this went beyond our expectations. It was a delight to get to experience the creativity and understanding of the all the ingredients of Craig Wilmer’s work. It was a culinary journey of seven courses.
2 o'clock reservation. No pizza left, no bread in general left. We ate poorly cut crudo and a good charred Caesar salad. 3 glasses of wine for $150.00. Come to your own conclusions.
Restaurantji Recommends
The Farmstand is located at the beautiful Farmhouse Inn. It offers a limited but tasty menu and a fantastic wine list. The service is superb and we thoroughly enjoyed the experience.
Gorgeous location, high quality ingredients that results in delicious food, quality you can taste. Service was outstanding. Glass of wine prices a little expensive but that didn't subtract from the overall excellent experience. Now I want to book a room and stay at the hotel. Thank you to the two gentlemen, our host and server that were always attentive to our needs and had impeccable manners. Wonderful experience.
Lovely service. Beautiful grounds. The food was fine but the menu is insanely limited. One sandwich. One salad. A couple of pizzas. We enjoyed what we ate but it wasn't an adequate menu.
We were so disappointed by our experience. The food was mediocre. The salad was lovely and delicious. I'm not even sure that we were served turkey. For 3 of us, a smallish dinner plate held three small pieces of white meat, a collection of surprisingly small bones that might have been a leg, and some other scraps of dark meat. There was a bowl of some gelatinous substance that might have been gravy, but it was so thick, we had to spread it with a knife. The service was friendly, but inexpert. She did not offer to pour our wine, served food when my mother had left the table with her walker to use the restroom, and dropped food and never came back to see how we were doing. She cleared the food, leaving some brussels sprouts on the table and left it there through dessert. She made a mistake with the dessert order and was very slow to return to the table with the correct order. Then, she never brought the coffee that we asked for. She dropped the bill and never came back. Of course we had paid for the meal and the 20% tip in advance, so we scraped up enough cash to cover the corkage and left.
Food was outdtanding. The waitress was inattentive and provided food to the table that came after us. Really? The other waitress was great. Front of house needs to be revamped. It was not busy. Empty wine glasses were on my table and we were seated at a 4 top and then moved. And then no one sat at the 4 top while we were there. For this price point, I expect professionals.