I must say it's been awhile since we have been there. We love the remodel and the new menu. No surprise. We especially love Solange. She has taken care of us since Farm opened.
January 2024
Wife and I came for a vacation and could not have had a better experience! Justin was our server and made great recommendations with the help of Texjas the Somalia. Amazing experience, will be back again!
January 2024
It was lovely food and presentation was great although the cost per person for brunch was $95, a bit steep plus tip $250! Maybe that was why the restaurant was only 1/4 full, if that. Great place, ambiance and food if you want to afford it.
Guided by the passion of James Beard Award Winner Chef Chris Bianco, the reimagined FARM restaurant offers a warm and inviting dining experience perched in the heart of Napa Valley's countryside.
Rooted in the Italian farmhouse tradition, FARM sources the freshest ingredients from our own gardens and the abundance of fine local purveyors.
With a beautifully redesigned dining room, expanded fireside patio, stylish bar and adjacent FARM Pavilion, the grounds offer ample opportunity to enjoy food inspired by a deep appreciation of “all that makes good things good." -- Chris Bianco
Other Information
About the restaurant: "FARM" in purple block letters on the barn-like roof immediately signals the "chic" part of Carneros Resort and Spa's "agri-chic" philosophy. Relax on the outdoor terrace, which has a fireplace. Comfortable banquettes outfit the high-ceilinged, dimly-lit dining room. Food & Drinks: Each dish is a locally-grown piece of art, featuring ingredients from the restaurant's garden. Try the lobster carpaccio: freshly shelled lobster atop a delicate buttermilk panna cotta layered with poached-Meyer lemon sorbet over a bed of garden greens. We also enjoyed the agnolotti, pasta pillows filled with chestnut-apple purée in a Parmesan broth, lightly flecked with cacao nibs. Mains may include tai snapper with artichokes, pearl onion, manila clams and pomegranate seeds, drizzled with the sweet-savory of soubise and "sauce daube"; or the lovingly cooked New York strip loin served with icicle radish, broccoli rabe, cauliflower, potato purée and bordelaise. End with caramel arancini --- the Italian, donut hole-like, deep-fried rice balls --- filled with passionfruit gelée, served on sour cream custard. FARM's seven-course tasting menu with wine pairings highlights the kitchen's finesse. For lighter (or later) appetites, the menu of small bites served bar-side is a pleasing choice. Wines feature many of Napa and Sonoma's best, along with small boutique producers and Old World offerings.
