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FARM
FARM
4048 Sonoma Hwy., Napa
SAMPLE MENU
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Lunch
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| Butternut Squash - Apple Soup with Chanterelle Mushrooms and Fried Sage | $9.00 |
| Baby Head Lettuce with Shaved Vegetables, Redwood Hills Goat Cheese, Tender Herbs, and Verjus Olive Oil Dressing | $9.00 |
| Warm Redwood Hills Goat Cheese and Potato Terrine with Candied Walnuts and Frisée | $11.00 |
| Ahi Tuna Tartare with Black and White Sesame Seeds, Katz's Meyer Lemon Oil, Scallions, and Yukon Gold Potato Chips | $12.00 |
| Wood Oven Pizza with Peppers, Olives, Lamb Sausage, and Ricotta Salata | $12.00 |
| Dungeness Crab, Avocado, and Ruby Grapefruit Salad with Avocado Vinaigrette | $12.50 |
| Oysters with Sparkling Wine Mignonette and Cucumber Sorbet | $10.50 |
| Endive-Watercress Salad with Granny Smith Apples, Caramelized Walnuts, Point Reyes Blue Cheese, and Apple Cider Vinaigrette | $10.00 |
| Wood Oven Pizza with Chanterelles, Bellwether Farms Crescenza and Pepato Cheeses, Herbs from our garden, and Hobb's Prosciutto | $12.00 |
| Local Petrale Sole with Fennel Pollen Custard, Braised Greens, Chardonnay - Fennel Sauce | $18.00 |
| Painted Hills Short Ribs with Mashed Potatoes, Winter Vegetable Chips, Tangerine Gremolata | $20.00 |
| Wood Oven Roasted Fulton Valley Range Chicken Breast, Apples, Onions, and Fingerling Potatoes, with Wild Mushroom- Giblet Sauce and Arugula Salad | $18.00 |
| Fish and Shellfish Cioppino with Meyer Lemon Aioli and Grilled Toasts | $17.00 |
| Pozzi Farm Leg of Lamb, with Kale, Rosemary Jus and Potato-Sweet Potato Gratin | $20.00 |
| Braised Berkshire Pork Shoulder, Hobb's Bacon, Rancho Gordo Christmas Lima Bean Ragout, Savoy Cabbage, and Asian Pear Relish | $16.00 |
| Housemade Fettuccine with Peppers, Lemon and Garlic Cream, Cippolini Onions, Portobello Mushrooms, and Broccolini | $15.00 |
Dinner
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| Butternut Squash - Apple Soup, with Chanterelle Mushrooms and Fried Sage | $9.00 |
| Baby Head Lettuce with Shaved Vegetables, Redwood Hills Goat Cheese, Tender Herbs, and Verjus Olive Oil Dressing | $9.00 |
| Warm Redwood Hills Goat Cheese - Potato Terrine with Candied Walnuts and Frisée | $11.00 |
| Wood Oven Pizza with Peppers, Olives, Lamb Sausage and Ricotta Salata | $12.00 |
| Ahi Tuna Tartare with Black and White Sesame Seed, Katz's Meyer Lemon Oil, Scallions and Yukon Gold Potato Chips | $12.00 |
| Dungeness Crab, Avocado, and Ruby Grapefruit Salad with Avocado Vinaigrette | $12.50 |
| Six Oysters on the Half Shell with Sparkling Wine Mignonette and Cucumber Sorbet | $10.50 |
| Endive-Watercress Salad with Granny Smith Apples, Caramelized Walnuts, Point Reyes Blue Cheese and Apple Cider Vinaigrette | $10.00 |
| Pozzi Lamb Shoulder and Eggplant Ravioli with Lamb Jus, Rosemary Gremolata | $9.50 |
| Liberty Duck - Roasted Breast with Katz Honey, Lemon and Thyme, Leg Braised in Cinnamon and Orange with Wild Rice Grits and Kale | $28.00 |
| Pozzi Lamb Three Ways with Potato-Sweet Potato Gratin and Mint Oil | $32.00 |
| Berkshire Pork Chop, Rancho Gordo Christmas Lima Bean Ragout with Hobb's Bacon and Savoy Cabbage, Asian Pear Relish | $28.00 |
| Local Petrale Sole, Fennel Pollen and Pepper Custard, Braised Greens, Chardonnay - Fennel Sauce | $26.00 |
| Painted Hills Ranch Strip Loin with Yukon Gold Potato Purée, Blue Lake Beans, and Cipollini Onion Cabernet Sauce | $32.00 |
| Mesquite Grilled Sturgeon, with Parsnip Puree, Roasted Shallots, Endive, Chanterelle Red Wine Sauce | $28.00 |
| Fulton Range Chicken, Oven Roasted on Apples, Onions and Fingerling Potatoes with Wild Mushroom - Giblet Sauce and Arugula Salad | $24.00 |
| Housemade Fettuccine with Pepper, Lemon and Garlic Cream, Cippolini Onions, Portobello Mushrooms and Broccolini | $20.00 |
Perfectly Sweet Endings
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| Eggnog and Brioche Pudding, Huckleberry Compote | $9.50 |
| Spiced Bitter Chocolate Fondant, Cocoa Almond Nougatine | $9.50 |
| Bellwether Farms Jersey Ricotta Cheese Cake Bruleé, Spiced Crust, Cranberry Orange Spice Compote | $9.50 |
| A Daily Selection of Housemade Ice Creams and Sorbets With Biscotti | $9.50 |
| Tasting Trio of North Coast Cheese With Housemade Crackers and Carneros Inn Fig Jam | $15.00 |
Executive Chef, Kimball Jones Chef de Cuisine, Joseph Hatch Sous Chef, Xavier Camacho Executive Pastry Chef, David Baker
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Cross Streets:
(Los Carneros Ave.)Neighborhood:
NapaPhone:
707-299-4882Location(s)
- FARM
- 4048 Sonoma Hwy.
- Napa, CA
- United States
