Dine with us
Farmhouse Restaurant has long been the cornerstone of our hotel. Fueled by ingredients straight from local farms and or very own Chalk Hill Culinary Gardens, our menus are ever-changing and rely exclusively on not only what is fresh and seasonal in Sonoma County.
Our service is friendly yet infinitely professional and sophisticated, carefully orchestrated down to the smallest detail. The wine program offers opportunities to experience not just the finest wines of the Sonoma and Napa wine country, but those most perfectly suited to complement the dining experience we strive to create.
The Restaurant at Farmhouse Inn takes guests on a tasting menu experience of terroir and intentionality. Join husband and wife team, Craig Wilmer and Amanda Hoang, on a culinary journey as they artfully blend heritage luxuries with carefully sourced local ingredients. The chef team searches far and wide, hunting down rare seeds for the farm, foraging the wilds of Sonoma and beyond; as well as working with our many outstanding local producers. The tasting menu at Farmhouse Inn creates a one-of-a-kind dining experience that meets at the intersection of hyper-locality, identity, and world class sourcing.
Dinner: Thursday – Sunday 5:30pm to 7:30pm
Chef’s Tasting Experience: $275 pp
Wine Pairing: $150 pp
Vignette Tasting Experience: $195 pp
Wine Pairing: $75 pp
FARMHOUSE RESTAURANT
Chef Craig Wilmer and the Farmhouse team are proud to present our ever-changing set chef's tasting menu. The menu consists of exquisitely prepared courses along with some additional bites from the chef and changes both weekly and seasonally. With advance notice of at least 72-hours, we are happy to accommodate dietary restrictions. Please note, we are unable to accommodate vegan and allium substitutions at this time. Please note: This is a sample menu only.
Experience all the beauty and wonder of Chef Craig Wilmer and Chef Amanda Huang's cuisine, but in a 4 Course menu composed of our favorite vignettes of the Full Tasting Experience. This menu is designed to be a more approachable way to experience the best that Farmhouse Inn has to offer. With advance notice of at least 72-hours, we are happy to accommodate dietary restrictions. Please note, we are unable to accommodate vegan and allium substitutions at this time. Please note: This is a sample menu only.
SELECTION OF AMUSE
kamonishiki junmai daiginjo nama sake niigata
BAKED POTATO
foley family brut santa rita hills 2019
A SQUASH BLOSSOM
domaine belargus ronceray anjou 2018
SERPENT CUCUMBER
donnhoff riesling 'roxheimer hollenpfad' nahe 2022
EGG DROP SOUP
hirsch chardonnay sonoma coast 2021
BLACK COD
domaine de la riviere rose 'shoshana' russian river valley 2022
SQUAB
banshee pinot noir 'thorn ridge vineyard' sonoma coast 2018
MATCHA & CHAMOMILE
chateau raymond-lafon en magnum sauternes 2005
SELECTION OF AMUSE
kamonishiki junmai daiginjo nama sake niigata
BAKED POTATO
foley family brut santa rita hills 2019
BLACK COD
hirsch chardonnay sonoma coast 2021
SNAKE RIVER STRIPLOIN
merus cabernet sauvignon napa valley 2019
MATCHA & CHAMOMILE
chateau raymond-lafon en magnum sauternes 2005
Meet the Chef
Craig Wilmer
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.
Meet the Chef
Amanda Hoang
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.
Images by TROX Photos
Local Produce
Sustainability
Our commitment
- All the waste from the kitchen goes to our flock of about 80 hens who lay all the eggs for Farmhouse.
- Joe’s family raises local pigs, lambs, and our annual heritage turkeys for Thanksgiving, and harvests the local honey used in spa services
and menus. - The landscape of the Farmhouse fuels the creativity of our chefs and the Spa. Rosemary, lavender, edible flowers, and fresh veggies at the FARMSTAND are used in our breakfast and lunch menus.
- Most of our produce is sourced locally from organic farms or grown by our owner’s family, Joe, and Sharon.
- Chef is very involved with the local growers, ensuring access to the freshest produce.
OUR POLICIES
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.
Large Parties
Unfortunately we do not take groups larger than six as our kitchen and dining room are not equipped to handle more than that.
Fragrances
We do ask that out of respect for other diners, you kindly refrain from wearing any fragrances.
Cancellations
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.
For a comfortable
all-day dining
experience visit
FARMSTAND
