Fueled by our passion for the freshest ingredients sourced from local farms and our very own Chalk Hill Culinary Gardens, our offerings are ever-changing, and are derived from the incredible seasonal bounty of Sonoma County.
Our wine and cocktail program offers guests the opportunity to indulge in some of the finest local wines, sip on seasonally-inspired libations, and enhance the overall dining experience.
Join husband and wife team, Craig Wilmer and Amanda Hoang, as they artfully curate exceptional dining experiences. Wilmer and Hoang share a strong belief in highlighting the local terroir, and go to great lengths to work with local producers, as well as building up our own gardens with rare and exquisite plants and herbs.
Prepare to embark on a culinary journey where the best of Sonoma County intersects with world-class technique, blended together under the watchful eye of our culinary team to curate a uniquely exceptional evening you won’t soon forget.
A Portrait of Farmhouse
At The Restaurant at Farmhouse Inn, you’re invited to experience a playfully creative multi-course tasting menu featuring a blend of heritage luxuries and carefully sourced local ingredients. Highlighting the best of Sonoma County terroir, the culinary team forages the local area and beyond to source unrivaled ingredients in partnership with local producers. The artistic cuisine creates a bespoke, hyper-local dining experience. Fully immerse yourself in the evening with a hand-selected wine pairing for an unparalleled expression of masterful food and wine dynamics.
A Taste of Farmhouse
Embark on a three-course, prix fixe survey of the seasonal bounty of the Russian River Valley, melded with thoughtful elements of traditional delicacies from around the world. Art and sustenance combine for an encounter not likely to be repeated. With each course you’ll choose from a selection of carefully curated options for a truly individual experience.
Caviar & Cocktails
Sip on seasonal libations inspired by the local bounty, and indulge in traditional caviar service with your choice of smoke kaluga, royal kaluga, or royal osetra. Whether you’re capping off your day of wine tasting with a cocktail, or dropping in before dinner, the Lounge is an essential piece of your wine country wanderings.
Dinner Served Thursday – Sunday 5:30pm to 8:00pm
A Portrait of Farmhouse
$275 pp | Wine Pairing +$200 pp
A Taste of Farmhouse
$145 pp
A combination of different influences in its purest and best sense does not create a hybrid or fusion. It transcends the sum of its parts and becomes something new.
Born and raised in the Bay Area, Craig began his culinary journey flipping burgers at a local country club. He went on to attend the Culinary Institute of America in Hyde Park. After graduating with a bachelors in hospitality management and completing a concentration in farm-to-table practices, he went on a pilgrimage of sorts to France, Spain and Denmark to learn and visit his idols of gastronomy. After returning to the United States, he serendipitously found himself working through several notable restaurants such as Petit Crenn by Chef Dominique Crenn and COI by Daniel Paterson. There he met Erik Anderson, the executive chef. Craig would go on to serve as his CDC at several high profile restaurants in the Bay Area.
Now, over a decade since his culinary career began, Craig is putting forth his vision of haute cuisine. Leveraging his unique multi-cultural childhood and his encyclopedic knowledge of technique, Craig now utilizes all that he has learned, from the ancient to the most modern culinary techniques. He focuses on exploring the duality of pairing local wild and farmed ingredients with those of classic luxury.
It is his belief that great food should reflect not only a place and a moment in time but also the people preparing it. Furthermore, he treats every ingredient with intent and thoughtfulness, and abhors novelty for its own sake.
Amanda Hoang was born and raised in the Bay Area in Fremont, CA. After studying Clinical Nutrition at University of California, Davis, she ended up in quite the opposite direction. Chef Amanda was awarded a full scholarship from Women Chefs and Restaurateurs to attend Tante Marie’s Cooking School in San Francisco. Since graduating, she has worked over 10 years in the hospitality industry in celebrated kitchens around the Bay Area including 20th Century Café (San Francisco), Cyrus (Geyserville) and The French Laundry (Yountville). She has been at the helm of the pastry program at Bird Dog (Palo Alto) and Viridian (Oakland), where she was the opening chef. Her food focuses on local seasonality and classic technique with a penchant for showcasing fruit at its finest.
The Farmhouse offers a small and intimate dining experience. We strongly urge you to reserve in advance. We request a credit card number to hold all reservations.
We ask for 72 hours notice on dietary restrictions and allergies.
Due to our actively changing ingredients and kitchen size we are not able to accommodate vegan diets or allium allergies/aversions. We are happy to make other necessary accommodations with a minimum 72 hours notice.
While we do have an extensive wine list, personal wines are welcome. We charge a $50 corkage fee per 750mL with a 1500 mL maximum per reservation.
We call it Wine Country Casual. Gentlemen are not required to wear a jacket or tie.
For our fine dining dinner service, to protect the culinary experience at Farmhouse, children 13 years and older are welcome to dine in the restaurant.
Unfortunately we do not take groups larger than six as our kitchen and dining room are not equipped to handle more than that.
We do ask that out of respect for other diners, you kindly refrain from wearing any fragrances.
If you need to cancel your reservation with a full refund, we need advance notice of 72 hours in order to ensure that we can successfully re-book your spot. Because of this, cancellations within the 72 hour window cannot be refunded.
Join us in raising a glass as we partner with fellow Foley Family member, Chalk Hill Estate, for an unforgettable evening. Experience a seasonal four-course menu thoughtfully prepared by husband-and-wife duo Executive Chef Craig Wilmer and Executive Pastry Chef Amanda Hoang curated to highlight an expert pairing of delicious and complex wines from dynamic Chalk Hill Winemaker Darrell Holbrook.
