Steve Litke, Joe Bartolomei, and Catherine Bartolomei along with their teams at the Beard House
Octopus with Chorizo and Potatoes
Chilled Pea Soup with Minted Sea Scallops
Cold-Smoked Salmon Terrine with Spring Pea Pancake
House-Smoked Liberty Duck Breast with Plum Wine Sauce
Ahi Tuna Tataki with Early Spring Vegetables and Wasabi–Citrus Emulsion
Farmhouse-Cured Pork Belly and Seared Scallop with Cardamom–Carrot Purée and Pork Caramel
Farmstead Rabbit Trio > Applewood-Smoked Bacon–Wrapped Loin, Roasted Rack, and Leg Confit with Whole-Grain Mustard Sauce
Beef Duo > Zinfandel-Braised Short Ribs and Seared Tenderloin with Bone Marrow–Mushroom Butter, Horseradish-Braised Cabbage, and Spring Vegetable Farro
DaVero Olive Oil Cake with Meyer Lemon Mousse, Clementine Veil, Honey Tangerine Sorbet, and Candied Kumquats
Dinner

Luxury Sonoma

Steve Litke

Farmhouse Inn and Restaurant, Forestville, CA

Owners Joe Bartolomei and Catherine Bartolomei
Farmhouse Inn and Restaurant, Forestville, CA

Nestled among the Russian River Valley’s lush vineyards, the family-owned Farmhouse Inn and Restaurant delivers unparalleled luxury, exquisite surroundings, and Michelin-starred fare sourced from the owners’ ranch and local artisan purveyors. Satisfy your taste buds—and your wanderlust—with an elegant, indulgent menu that captures the romance of Sonoma wine country.

Event photos taken by Eileen Miller.

MENU

  • Hors d’Oeuvre

    • Octopus with Chorizo and Potatoes
    • Chilled Pea Soup with Minted Sea Scallops
    • Cold-Smoked Salmon Terrine with Spring Pea Pancake
    • House-Smoked Liberty Duck Breast with Plum Wine Sauce
    • Iron Horse Wedding Cuvée NV
  • Dinner

    • Ahi Tuna Tataki with Early Spring Vegetables and Wasabi–Citrus Emulsion
    • Ryme Las Brisas Vineyard Hers Vermentino 2011
    • Farmhouse-Cured Pork Belly and Seared Scallop with Cardamom–Carrot Purée and Pork Caramel
    • Wind Gap Windsor Oaks Vineyard Pinot Gris 2011
    • Farmstead Rabbit Trio > Applewood-Smoked Bacon–Wrapped Loin, Roasted Rack, and Leg Confit with Whole-Grain Mustard Sauce
    • Lost & Found Pinot Noir 2010
    • Beef Duo > Zinfandel-Braised Short Ribs and Seared Tenderloin with Bone Marrow–Mushroom Butter, Horseradish-Braised Cabbage, and Spring Vegetable Farro
    • Arnot-Roberts North Coast Syrah 2011
    • DaVero Olive Oil Cake with Meyer Lemon Mousse, Clementine Veil, Honey Tangerine Sorbet, and Candied Kumquats

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Tue, 04.16.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

March 2013

S M T W T F S
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Greenhouse Gallery Fri, 03.01.2013
 
The Berkshire Cure-All Fri, 03.01.2013
 
Toast of Atlanta Sat, 03.02.2013
 
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Great Neighborhood Brunch Sun, 03.03.2013
 
Philippe Chin and Friends Mon, 03.04.2013
 
Ode to Local Tue, 03.05.2013
 
Enlightened Eaters Wed, 03.06.2013
 
Coastal Cuisine Wed, 03.06.2013
 
Scottsdale, AZ Thu, 03.07.2013
 
Mid-Atlantic Mediterranean Thu, 03.07.2013
 
Beach Fare and Cocktails Fri, 03.08.2013
 
Big Beef, Big Red Sat, 03.09.2013
 
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Ooh La l’Amour Mon, 03.11.2013
 
From Scratch Sessions Tue, 03.12.2013
 
From Garden to Table Tue, 03.12.2013
 
Beard on Books Wed, 03.13.2013
 
The Latin Road Home Wed, 03.13.2013
 
The Beauty of Basilicata Thu, 03.14.2013
 
Modern Chinese Fri, 03.15.2013
 
 
 
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Charleston, SC Mon, 03.18.2013
 
Culinary Whimsy Mon, 03.18.2013
 
Norouz: Persian New Year Tue, 03.19.2013
 
A Taste of Korea Wed, 03.20.2013
 
Bay Area Brasserie Thu, 03.21.2013
 
Innovative Seafood Fri, 03.22.2013
 
Sophisticated French Sat, 03.23.2013
 
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Second Night Passover Seder Tue, 03.26.2013
 
Beard on Books Wed, 03.27.2013
 
¡Viva Pensacola! Wed, 03.27.2013
 
 
Chic Italian Luncheon Fri, 03.29.2013
 
 
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JBF Kitchen Cam