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19 E. Citrus Ave., Ste. 103 (Orange St.) Send to Phone
Rustic yet with a few elegant touches, this agreeable dining room offers unfussy Mediterranean-style dishes made with produce from the chef's own farm. The menu includes butternut squash soup, roasted quail over black lentils, short ribs served with wild mushroom risotto, and filet mignon.

Lunch Tues.-Fri., Dinner Tues.-Sat.

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THIS RESTAURANT IS CLOSED The Farm Restaurant Review

: A delightful Inland discovery, The Farm occupies the basement of a downtown Redlands building, its walls liberally decorated with antique farming implements salvaged from an Ohio farm and pages from vintage Sears Roebuck catalogs. Candlelit tables are dressed in white over burgundy linen, giving the rustic surroundings a touch of elegance. Italian-born chef-owner Roberto Argentina serves produce he grows himself and buys most of his meats from northern California's Niman Ranch. Dishes here are prepared with very little fuss but the results are generally satisfying. Starters include a charcuterie plate, butternut squash soup, roasted quail over black lentils, and fettuccine with pancetta, leeks and chard. Among entrées, you can find tender, flavorful short ribs served with wild mushroom risotto, duck breast with mashed root vegetables and wine-pickled beets, and a too-small but tasty filet mignon. The predominantly California wine list is short but well conceived, prices are extremely reasonable (when was the last time you saw decent bottles in the teens and twenties?), and the staff often offers complimentary tastings, a very agreeable practice. Desserts include chocolate mousse cappuccino served in an espresso cup with whipped cream foam, thin apple tart with pomegranate sauce, and walnut cake. A plate of farmhouse cheeses, mostly from California, is a good way to finish off a bottle of wine.
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