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The Farmhouse Restaurant Review: In a nineteenth-century stone farmhouse with six dining rooms and an English-style pub, chef Javan Small cooks contemporary cuisine using seasonal, local, organic ingredients. Vegetarian and vegan options mingle effortlessly with grilled goose meatloaf, olive oil poached organic sturgeon and espresso cumin beef tenderloin. An outdoor patio is a pleasurable respite in the warmer months, and there is also an eighteenth-century barn on the premises used exclusively for private dining functions. A $10-and-less pub menu offers affordable options at the bar, and on Thursdays, guests are invited to BYO vinyl for the bartender to spin.