The Farmhouse has been located at 300 Delaware street in the River Market for more than 5 years. With quite a loyal following, a lot of us already know what a special brand we have in this delightful corner restaurant . It’s easy to be excited about this place because it has everything a foodie likes. First off, the Farmhouse proudly offers “farm to table” fresh plates that support local small farms. It has something for everyone, with meals for Vegans, organic diners, and plenty of meaty items for hearty appetites. Nobody showcases fresh and variety better than The Farmhouse. This is the place to eat the kind of food you can’t make at home.
Each dish is a sophisticated and complex version of comfort food. The skilled artisans at The Farmhouse layer the flavors so that each and every bite is an exciting food experience. The moment the server places the plate on the table, you will know your meal was prepared to delight. This is truly the type of food you feel compelled to talk about between each bite. You don’t have to get an exotic dish to be impressed. The Turkey Melt sandwich is just as impressive as the Croque Madame Sandwich.
The Farmhouse weekend brunch is becoming legendary. If you order coffee, you get a French press on your table. A Sunday brunch dish called Lord Kenzo includes two house-made biscuits, cheddar cheese, pork sausage patty, pork sausage gravy, over-hard Windhaven Farms’ egg. Another desirable brunch plate is the Earl of Biscuit with a small fried tenderloin, bacon-cheddar biscuit, fried egg and homemade chicken gravy. Brunch options also include Corn Beef Hash, Eggs Benedict, Chocolate Chip Flapjacks and much more.
With excellent daily food specials with great feature cocktails to boot, The Farmhouse is open for lunch all week, dinner available Wednesday to Saturday. Brunch is served on Saturday and Sunday. Reservations are available.
The Farmhouse is very active on Twitter. This is the best way to keep up to date on the constantly changing menu. Warning: don’t fall in love with a specific dish because it won’t be on the menu for long…
Parm crusted Alaskan sole with a Brussels, apples, potato, kohlrabi hash & rutabaga horseradish puree.
Fried sunchoke with blue cheese, black walnut, celery, capers, parsley and a pear vinaigrette.
Chicken sandwich with bacon, caramelized onions, deviled egg spread, pickled fennel on sourdough.
Leave a Reply