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FARM Restaurant Review: “FARM” in purple block letters on the barn-like roof immediately signals the “chic” part of Carneros Resort and Spa’s “agri-chic” philosophy. Relax on the outdoor terrace, which has a fireplace. Comfortable banquettes outfit the high-ceilinged, dimly-lit dining room. After acclaimed work at The Lakehouse and Angèle, one-time FARM sous chef Aaron Meneghelli has returned to lead the kitchen, stepping up his game and showing unrestrained elegance. Each dish is a locally-grown piece of art, featuring ingredients from the restaurant's garden. Try the lobster carpaccio: freshly shelled lobster atop a delicate buttermilk panna cotta layered with poached-Meyer lemon sorbet over a bed of garden greens. We also enjoyed the agnolotti, pasta pillows filled with chestnut-apple purée in a Parmesan broth, lightly flecked with cacao nibs. Mains may include tai snapper with artichokes, pearl onion, manila clams and pomegranate seeds, drizzled with the sweet-savory of soubise and "sauce daube"; or the lovingly cooked New York strip loin served with icicle radish, broccoli rabe, cauliflower, potato purée and bordelaise. End with caramel arancini --- the Italian, donut hole-like, deep-fried rice balls --- filled with passionfruit gelée, served on sour cream custard. FARM’s seven-course tasting menu with wine pairings highlights the kitchen’s finesse. For lighter (or later) appetites, the menu of small bites served bar-side is a pleasing choice. Wines feature many of Napa and Sonoma's best.