Farm House Kitchen debuts in Temecula
By Ashley Bennett
-Braised Short Rib with red wine, demi-glace, an English muffin, one poached farm egg and bacon-infused hollandaise.
-Avocado + Vegetable Omelet with roasted baby heirloom tomatoes, basil and avocado mousse.
-Breakfast sausage offerings change weekly.
SNACKS & SHARED PLATES
-Jam board: House-made jam, homemade scone and honey butter. Fall seasonal offerings include strawberry basil and blackberry forest mint.
-Open Fire Bone Marrow with garlic rosemary crostini, parsley and pickled red-onion salad.
-Fried Mac and Cheese with croquets and truffle aioli.
-Pan-roasted Columbia River Salmon with celery root, fava beans and truffle butter sauce.
-Sue’s Brunch Burger: One grilled beef patty with breakfast sausage, bacon, swiss cheese and a sunny-side-up local egg.
EAT YOUR VEGGIES-Vintage Farms 8oz. Filet with roasted wild mushrooms, braised kale, pommes puree, house crisps, green peppercorn sauce.
A portion of the menu highlights the gorgeous produce sourced from local farms and the property’s herb garden.
-Local Gold & Red Beet Salad with arugula pesto, pistachio crusted Nicolau Family Farms goat cheese, bacon and cherry vinaigrette.
-Fin & Field featuring the catch of the day, field greens, toasted pecan, orange marmalade dressing, goat cheese and fresh herbs.