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
 
 
 

April 2016

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Vail, CO Fri, 04.01.2016
 
Taste of Tuscany Fri, 04.01.2016
 
 
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9
 
 
San Juan Sizzle Tue, 04.05.2016
 
Beard on Books Wed, 04.06.2016
 
NYC Wed, 04.06.2016
 
Palm Desert, CA Fri, 04.08.2016
 
French Flair Fri, 04.08.2016
 
Celebrate Harlem Sat, 04.09.2016
 
Orlando, FL Sat, 04.09.2016
 
10
11
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East Coast Revival Mon, 04.11.2016
 
Boston Tue, 04.12.2016
 
 
 
Virginia Spring Supper Thu, 04.14.2016
 
 
Taste of Charlotte Sat, 04.16.2016
 
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Small Towns, Big Flavors Mon, 04.18.2016
 
Beltane in the Berkshires Tue, 04.19.2016
 
Charleston, SC Wed, 04.20.2016
 
French Elegance Wed, 04.20.2016
 
 
Dayton, OR Sat, 04.23.2016
 
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25
26
27
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30
 
Maine Farmhouse Supper Mon, 04.25.2016
 
 
 
Nashville Thu, 04.28.2016
 
Progressive Mexican Thu, 04.28.2016
 
 
 
JBF Kitchen Cam