This 2018 for Newport Beach Restaurant Week my boyfriend and I dined outdoors under cozy night skies and superbly tolerable heat lamps at the new Farmhouse inside/adjacent to Roger’s Gardens.
Their version of #NBRW hosts a $50 dinner for 4-courses. All but the main course (i.e. 3rd course) had just 1 option to bite into, and on that main course there were 2 options available whether the eater craves for turf or surf. Come to think of it — most of the platters we’ve dug onto would be considered vegetarian cuisine.
Our 1st course featured a double deal. Our Seasonal Soup Shooter from “The Soup of the Day” fascinated our tongues from the dominant, great flavor of split peas, while interestingly warming my belly with ease once semi-gulping it. The frankly dainty House Cured Salmon with crispy potato cake, creme fraiche, and chives stunningly made our appetite yearning for more. It was honestly difficult for me to try to take more than 2 bites because I reluctantly wanted to finish them so quickly.
2nd course veered from a warming to cooling sensation in about a 10-minute interval. We were served the Root Vegetable Ribbon Salad meticulously tossed with caramelized cauliflower, arugula, puréed satsumaimo sweet potato and cauliflower, raspberry vinaigrette, pomegranate seeds, and candied pecans. This salad was overall too mild for my palate, yet the boyfriend stated that it was a delicious, well-balanced, and approachable way of intaking those nutritional needs, and at the same time became a mellow “pit stop” before moving on to the main course. Notably, this salad has actually been a seasonally everyday plate during lunch hours — except with some hankering shrimp on top! That said, that may change my mind when I’ll revisit in the daytime.
Now our 3rd course became vastly distinct between our dishes. The boyfriend got the Red Wine Braised Lamb Shank with roasted butternut squash, kale, and cipollini onions –smothered in Tehachapi Grain Project red life and Sonora, red lamb jus, gremolata plus topping off with crispy sunchoke chips. These huge mouthful mix of ingredients unfortunately led to little adoration, as the fall-off-the-bone characteristic received the only highly graded mark. The boyfriend did indeed finish up this rather decent entree while I was blissfully delighted with…
The Seared Sea Scallop dish with practically an equal mouthful of crispy sage, brown butter, sitting atop and around puréed roast maple bourbon butternut squash, roasted spaghetti squash, cipollini onions (also), and an incredibly soft and wonderfully juicy grilled Meyer lemon shyly placed next to the veggies. The presentation could have been much more graceful, while the portion of the proteins lacked brawn compared to the lamb shack. Regardless, my taste buds ignored the size of these perfectly delectable mollusks.
The last course, the Satsumaimo Sweet Potato and Banana Bread Pudding, ended with a deliciously fruity and rich touch alongside the ginger honey ice cream and the complimentary, unexpected Prosecco to bubbly pair. The bread pudding, though, deemed too dense of a texture that I failed to finish all of my dessert. Come to think of my last words — I partly blame my incessant hunger on our “pre-appetizer” featured in Farmhouse’s “regular, non-NBRW” dinner menu…
The regally delicious and excitable Prince Edward Island Mussels faithfully cooked in white wine, garlic, and herb butter to soak with toasty garlic bread.
Throughout the NBRW dinner we pleasantly ate and intermittently became cordial with our curious waitress, Taylor, who I realized was equally enthused with photography by asking me about my camera, which I’ll mention on another post. For now I recommend dining at this garden-encompassed, welcoming outdoor restaurant, for any occasion, or for the upcoming OC Restaurant Week in early March (with different 4-course dinner items). Hopefully Farmhouse will continue lighting its NBRW torch next year!
Farmhouse at Roger’s Gardens
2301 San Joaquin Hills Rd
Newport Beach, CA 92660
#farmhouserg #newportbeach #newportbeachrestaurantweek #NBRW