Farm House Kitchen debuts in Temecula

By Ashley Bennett

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Posted October 16, 2013 in Web Only
_Bite Me LogoTemecula is fancy—it’s covered with beautiful rolling hills and ubiquitous vineyards. While we central-IE folk might encounter the occasional snooty Temeculanite, there’s no doubt that the city has a ton of high-quality restaurants. Each winery seems to have its own amazing eatery with a menu created by a famous chef. Temecula’s newest restaurant, the Farm House Kitchen at Temecula Creek Inn, and it’s Executive Chef Igor, are putting the other local restaurants to shame. Following a 2.5 million dollar renovation this restaurant features a variety of delicious menu items. Farm House Kitchen also offers an especially enticing portion called the “Fresh Sheet,” Chef Igor chooses highlights of ingredients which are purchased from local businesses like the Old Town Bakery, Temecula Olive Oil Co. and Crow’s Pass Farms. With so much to offer, we’re pretty sure that the Farm House Kitchen menu items described below will not disappoint.

  36-1 Farm House Kitchen Debut (1)

   36-1 Farm House Kitchen Debut (2)

BREAKFAST

-Braised Short Rib with red wine, demi-glace, an English muffin, one poached farm egg and bacon-infused hollandaise.

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-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.

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 ENTREES

-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.


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