Guests have the option to join us for a farm fresh dinner. Menus change depending on what is in season. Below, scroll through a sampling of just a few of the different dishes we have made for guests (the gallery view works best on a desktop. mobile views may not allow the ability to scroll through images with accompanying text):
with sides of fresh farm veggies and tomato curry- this is a farm “classic”
We make our own sourdough crust and top it with whatever is fresh. In this case, it’s goat mozzarella and snow peas.
When we forage along the Hood Canal, we quickly limit out on shellfish. He is some clam linguine and oyster stew
Nothing store bought about our burgers and fries. Home made brioche buns with chicken cutlets, fresh garden lettuce, and air crisped fries
Pesto is often made with whatever greens we have available. Sometimes it’s classically basil, sometimes, it’s shiso. In this case, it’s daikon.
When you have a surfeit of eggs, sometimes the best way to use it is to make a nice big quiche. 6 to 7 eggs in a go.
pan fried “bao” Based on the snow pea layout, can you guess the meat we use? ;)
When cooking South Asian, we must have naan. Our garlic naan is made entirely on site with farm ingredients: farm garlic, goat yogurt, and farm eggs help give our naan a distinctly tender taste
