Each plate that Chef Steve Litke creates tells a story about Sonoma County. Its incredible diversity of agriculture and artisan producers, its rich heritage of Italian, French and Mexican immigrants and its consistent focus on organic and sustainably farmed fruits and vegetables enable our chefs to create delicious, wholesome and intensely flavored dishes that rely entirely on what is seasonal and at its peak. In spring it's all about local, wild salmon from the coast- half an hour away, baby lamb from the farmer up the road, pea shoots from the chef's garden and fava beans from the neighbor... summer brings its hoards of heirloom tomatoes and herbs from the garden down the road and fresh cheeses from the goat dairy a few minutes away. Each season has its own roster of flavors, textures and even colors.

"Through endless fits and starts, we’ve finally come to a point where Farmhouse is truly Farm-to-Table property-wide. Meaning that the food and products from the farm, ours and our neighbors, make their way into every corner of the business. From breakfast to spa to dinner to the product you use in your after dinner bath, the farm is present." ~ Catherine Bartolomei

Recommended articles and reviews:  Fodor's  /  Fork & Bottle  /  GAYOT  /  inside sonoma  /  SF Chronicle  /  WineCountry.com

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