Events

Farmhouse Owner and Executive Chef Rich Mead presents an all new autumn menu and has announced that the restaurant’s popular Cocktails for a Cause initiative will now continue daily. Give back while dining al fresco this season at Farmhouse at Roger’s Gardens.

Showcasing the most festive flavors of the moment, Chef Mead’s menu welcomes several new lunch options including Grilled Pomegranate Glazed Salmon Salad and delicious dinner items like Herb Grilled Swordfish and Mashed Potatoes. End your meal on a sweet note with new desserts including Toasted Almond Cake with roasted persimmon and raisin compote and chai tea anglaise.

Enjoy the full seasonal menu from the Farmhouse bar where an ever-evolving lineup of refreshing, hand-crafted cocktails and non-alcoholic Counterfeit Cocktails is available courtesy of Chef de Swigs, Anthony Laborin and his team.

The initiative will now be in place for a full week, Friday through Thursday, and continue to donate 50 percent of the proceeds from a highlighted cocktail to a local charity. Designed as a drink to showcase the talent and creativity of Farmhouse’s cocktail specialists, these cocktails are fun, seasonally inspired sips that reflect what Farmhouse does best. The local charity benefited will change weekly along with the featured cocktail.

SEASONAL MENU HIGHLIGHTS

LUNCH MENU:

SMALL

Farmhouse Market Salad
persimmon, persian cucumbers, radishes, cherry tomatoes, raisins, mixed lettuces, goat cheese, balsamic vinaigrette, 12.50

GREEN

Grilled Pomegranate Glazed Salmon Salad
pink lady apples, roast butternut squash, cherry tomatoes, balsamic grilled red onions, quinoa, mixed lettuces, meyer lemon vinaigrette, candied pecans, pomegranate seeds, 29

Grilled Togarashi Spiced Albacore Salad
shiitake mushrooms, caramelized onion, carrots, mizuna greens, grilled baby bok choy, saimin noodles, soy chile citrus vinaigrette, pickled ginger and mouse melons, sesame seeds, 27

Grilled Prime Hanger Steak and Gorgonzola Cheese Salad
radish, cherry tomato, shaved fennel, caramelized onions, little gem lettuce, roast shallot vinaigrette, tomato apple roast garlic jam, pickled red onion, caraway pancetta bread crumbs, 32

LUNCH

Shrimp, Sea Scallop and Vegetable Ribbons
butternut squash and carrots, caramelized cauliflower, arugula, raspberry vinaigrette, pureed satsumaimo sweet potatoes and cauliflower, pomegranate seeds, 37

Farmhouse Vegetable Bowl
broccolini, cauliflower, tehachapi grain project rye, and roast shallot vinaigrette, blistered brussels sprouts with cipollini onions, roast butternut squash and pomegranate glaze, roast spaghetti squash with cilantro pesto, spigarello and oven dried tomatoes, braised red cabbage, pickled red onions, 27

VEGGIES

Blistered Brussel Sprouts
cipollini onions, roast butternut squash and pomegranate glaze, 10

DINNER MENU:

SMALL

Farmhouse Market Salad
persimmon, persian cucumbers, radishes, cherry tomatoes, raisins, mixed lettuces, goat cheese, balsamic vinaigrette, 12.50

Shrimp and Vegetable Ribbons
butternut squash and carrots, caramelized cauliflower, arugula, raspberry vinaigrette, pureed satsumaimo sweet potatoes and cauliflower, pomegranate seeds, 18

BIG

Grilled Dijon Soy Glazed Pork Tenderloin
parmesan potato cakes, braised red cabbage, apple raisin compote, apple jack brandy sauce, 30

Herb Grilled Swordfish and Mashed Potatoes
roast broccolini, onions, radishes, butternut squash and swiss chard, lemon caper butter, apple cider molasses glaze, apple pomegranate relish, grilled meyer lemon, 35

Farmhouse Vegetable Bowl
broccolini, cauliflower, tehachapi grain project rye and roast shallot vinaigrette, blistered brussels sprouts with cipollini onions, roast butternut squash and pomegranate glaze, roast spaghetti squash with cilantro pesto, spigarello and oven dried tomatoes, braised red cabbage, pickled red onions, 27

VEGGIES

Roast Spaghetti Squash and Three Cheese Gratin
swiss chard, caramelized onions and chanterelle mushrooms, cauliflower, roast butternut squash, parmesan and leek “bechamel” sauce, mozzarella and fontina cheeses, 16

Blistered Brussel Sprouts
cipollini onions, roast butternut squash and pomegranate glaze, 10

DESSERT

Chocolate Spice Sweet Potato Rice Pudding
toasted coconut, cashews, pomegranate, 5.5

Pumpkin Cheesecake
pistachio brittle, 9

Toasted Almond Cake
roasted persimmon and raisin compote, chai tea anglaise, 9

Farmer’s Market Fruit Tart
fig and apple, vanilla bean ice cream, pistachio brittle, 9

SWIGS | $15

Counterfeit
Cocktail: clarified lime juice, water, simple

Clarified
Delicata Squash and Rum Blend, Fall Spices

Milk
Washed Angostura Sour

Lunch: 11:30 a.m.-2 p.m.
Mid-day Menu: 2-5 p.m.
Dinner: 5 p.m.-close

Farmhouse at Roger’s Gardens
2301 San Joaquin Hills Rd., Corona del
Mar, CA 92625
Reservations: Call 949-640-1415 or visit www.farmhouserg.com

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Farmhouse Owner and Executive Chef Rich Mead presents an all new autumn menu and has announced that the restaurant’s popular Cocktails for a Cause initiative will now continue daily. Give back while dining al fresco this season at Farmhouse at Roger’s Gardens.

Showcasing the most festive flavors of the moment, Chef Mead’s menu welcomes several new lunch options including Grilled Pomegranate Glazed Salmon Salad and delicious dinner items like Herb Grilled Swordfish and Mashed Potatoes. End your meal on a sweet note with new desserts including Toasted Almond Cake with roasted persimmon and raisin compote and chai tea anglaise.

Enjoy the full seasonal menu from the Farmhouse bar where an ever-evolving lineup of refreshing, hand-crafted cocktails and non-alcoholic Counterfeit Cocktails is available courtesy of Chef de Swigs, Anthony Laborin and his team.

The initiative will now be in place for a full week, Friday through Thursday, and continue to donate 50 percent of the proceeds from a highlighted cocktail to a local charity. Designed as a drink to showcase the talent and creativity of Farmhouse’s cocktail specialists, these cocktails are fun, seasonally inspired sips that reflect what Farmhouse does best. The local charity benefited will change weekly along with the featured cocktail.

SEASONAL MENU HIGHLIGHTS

LUNCH MENU:

SMALL

Farmhouse Market Salad
persimmon, persian cucumbers, radishes, cherry tomatoes, raisins, mixed lettuces, goat cheese, balsamic vinaigrette, 12.50

GREEN

Grilled Pomegranate Glazed Salmon Salad
pink lady apples, roast butternut squash, cherry tomatoes, balsamic grilled red onions, quinoa, mixed lettuces, meyer lemon vinaigrette, candied pecans, pomegranate seeds, 29

Grilled Togarashi Spiced Albacore Salad
shiitake mushrooms, caramelized onion, carrots, mizuna greens, grilled baby bok choy, saimin noodles, soy chile citrus vinaigrette, pickled ginger and mouse melons, sesame seeds, 27

Grilled Prime Hanger Steak and Gorgonzola Cheese Salad
radish, cherry tomato, shaved fennel, caramelized onions, little gem lettuce, roast shallot vinaigrette, tomato apple roast garlic jam, pickled red onion, caraway pancetta bread crumbs, 32

LUNCH

Shrimp, Sea Scallop and Vegetable Ribbons
butternut squash and carrots, caramelized cauliflower, arugula, raspberry vinaigrette, pureed satsumaimo sweet potatoes and cauliflower, pomegranate seeds, 37

Farmhouse Vegetable Bowl
broccolini, cauliflower, tehachapi grain project rye, and roast shallot vinaigrette, blistered brussels sprouts with cipollini onions, roast butternut squash and pomegranate glaze, roast spaghetti squash with cilantro pesto, spigarello and oven dried tomatoes, braised red cabbage, pickled red onions, 27

VEGGIES

Blistered Brussel Sprouts
cipollini onions, roast butternut squash and pomegranate glaze, 10

DINNER MENU:

SMALL

Farmhouse Market Salad
persimmon, persian cucumbers, radishes, cherry tomatoes, raisins, mixed lettuces, goat cheese, balsamic vinaigrette, 12.50

Shrimp and Vegetable Ribbons
butternut squash and carrots, caramelized cauliflower, arugula, raspberry vinaigrette, pureed satsumaimo sweet potatoes and cauliflower, pomegranate seeds, 18

BIG

Grilled Dijon Soy Glazed Pork Tenderloin
parmesan potato cakes, braised red cabbage, apple raisin compote, apple jack brandy sauce, 30

Herb Grilled Swordfish and Mashed Potatoes
roast broccolini, onions, radishes, butternut squash and swiss chard, lemon caper butter, apple cider molasses glaze, apple pomegranate relish, grilled meyer lemon, 35

Farmhouse Vegetable Bowl
broccolini, cauliflower, tehachapi grain project rye and roast shallot vinaigrette, blistered brussels sprouts with cipollini onions, roast butternut squash and pomegranate glaze, roast spaghetti squash with cilantro pesto, spigarello and oven dried tomatoes, braised red cabbage, pickled red onions, 27

VEGGIES

Roast Spaghetti Squash and Three Cheese Gratin
swiss chard, caramelized onions and chanterelle mushrooms, cauliflower, roast butternut squash, parmesan and leek “bechamel” sauce, mozzarella and fontina cheeses, 16

Blistered Brussel Sprouts
cipollini onions, roast butternut squash and pomegranate glaze, 10

DESSERT

Chocolate Spice Sweet Potato Rice Pudding
toasted coconut, cashews, pomegranate, 5.5

Pumpkin Cheesecake
pistachio brittle, 9

Toasted Almond Cake
roasted persimmon and raisin compote, chai tea anglaise, 9

Farmer’s Market Fruit Tart
fig and apple, vanilla bean ice cream, pistachio brittle, 9

SWIGS | $15

Counterfeit
Cocktail: clarified lime juice, water, simple

Clarified
Delicata Squash and Rum Blend, Fall Spices

Milk
Washed Angostura Sour

Lunch: 11:30 a.m.-2 p.m.
Mid-day Menu: 2-5 p.m.
Dinner: 5 p.m.-close

Farmhouse at Roger’s Gardens
2301 San Joaquin Hills Rd., Corona del
Mar, CA 92625
Reservations: Call 949-640-1415 or visit www.farmhouserg.com

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