Farmhouse Presents New Spring Menu and Seasonal Cocktails

Farmhouse introduces a new spring menu courtesy of Owner and Executive Chef Rich Mead. Featuring the freshest seasonal flavors, the menu welcomes twelve new main dishes, veggie sides and desserts. The full spring menu is also available in the Farmhouse bar which highlights exciting new spring cocktails hand-crafted by Anthony Laborin, head of Cocktail R&D, and his team. Developed to compliment Chef Mead’s ever-evolving menu, choose from thirteen new cocktails to enjoy al fresco in the beautiful, garden setting.

New this season, sip on a selection of four non-alcoholic specialty beverages found on Laborin’s Counterfeit Cocktail menu. Ideal for any time of day, these healthy refreshments are the perfect addition to any occasion.

Savor a delicious snack or indulge your sweet tooth between lunch and dinner and head to the bar where a special Mid-Day Menu is offered daily from 2-5 p.m.

Spring Menu Highlights

Grilled Hanger Steak “Tostada”
crispy corn tortilla and white bean purée, feta cheese, mustard greens and alaskan fingerling potatoes, chipotle vinaigrette, warm sun gold tomato and fennel salsa, guajillo sauce, grilled spring onion, pickled fresno chiles, 30

Moroccan Spiced Icelandic Cod
sugar snap peas, roast carrots, cipollini onions and shiitake mushrooms, tehachapi grain project rye, grilled baby bok choy, carrot curry coconut milk broth, 34

Farmhouse Vegetable Bowl
roast savoy cabbage and cauliflower with chimichurri, roast root vegetables, puréed roast satsumaimo sweet potatoes and cauliflower, braised greens and cannellini beans, sugar snap peas, radish and pickled red onion relish, grilled spring onion and cauliflower tortilla, 26

Citrus Glazed Salmon Salad
carrots, persian cucumbers, radishes, baby bok choy, quinoa and mixed lettuces, hoisin vinaigrette, mandarin oranges, pickled red onions, almonds, 28

Seared Albacore Salad
avocado, rapini, carrots, radishes, persian cucumbers, tehachapi grain project rye, spinach, soy rice vinaigrette, pickled red onions, wasabi and ginger, 25

Grilled Soy Dijon Rubbed Pork Tenderloin and Port Dried Cherry Sauce
mushroom, caramelized onion, mustard green and caraway bread stuffing, braised greens and cannellini beans, 30

Grilled Moroccan Spiced Swordfish and English Pea Purée
pea tendrils, sugar snap peas, cipollini onions and pee wee potatoes, mandarin orange gastrique, 34

Veggie Sides

Roast Asparagus and Dijon Garlic Aioli
parmesan cheese, preserved meyer lemon, 12

Roast Savoy Cabbage
puréed satsumaimo sweet potato and cauliflower, hoisin vinaigrette, 12


Toasted Almond Cake
tangerine sauce, orange-rhubarb compote, 9

Key Lime Semifreddo
kumquat orange jam, pistachio brittle, white chocolate shortbread, 9

Strawberry Rhubarb Crisp
brown sugar and oat topping, vanilla bean ice cream, strawberry ginger sauce, 9

Spring Cocktail Menu Highlights

Some Form Of Up | $15

Right Up Your Alley
farm fresh, tiny little bubbles

Kermit’s Autopsy
lavender tincture, lemon, caperitif, cucumber water, amass gin

P.P. Sour
egg white, lime, pineapple, pisco

Heart Beets
pineapple, chartreuse, beet, tequila blanco

Scandalous Scandinavian Panamanian Daiquiri
lime, swedish punsch, panama pacific rum

Haitian Punch
lime, simple, clairin rum

angostura, infused vermouth, panama pacific rum

On The Rocks | $15

beet, lemon, soda, spirit

Italy + Kentucky = Itucky
lemon, medley brothers, simple, amaro montenegro

Farm Maid
cucumber, mint, lime, falernum, ginger, california brandy

Flip It and Reverse It
carpano bianco, caperitif, amass gin

Ti Punch
old fashioned simple, lime oil, clairin rum

Teqkillya Highball
grapefruit tonic, tequila blanco

Counterfeit Cocktails | $10

The Green
cucumber water, pineapple, citrus, wild honey, seedlip

The Red
beet, pineapple, citrus, kombucha

The Orange
orange, pineapple, citrus, herbs, soda

The Most Gangster Faux-jito
lime juice, mint, lime oil, soda, seedlip

Farmhouse at Roger’s Gardens
2301 San Joaquin Hills Rd.
Corona del Mar, CA 92625
Lunch: 11:30 a.m.-2 p.m.
Midday Menu: 2-5 p.m.
Dinner: 5 p.m.-close
To make reservations call 949-640-1415 or visit

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