We had late reservations on a busy Friday and even thought the week-old restaurant still exhibited some of the opening 'jitters' you would expect, we were impressed with the warmth and friendliness of the place.
The menu that was announced during their opening had already undergone some substitutions and revamping. Gone were two of the dishes that I had looked forward to most - a Lamb Sirloin & Neck dish and a sunchoke & lobster knuckle soup. There were still lots of seasonal offerings spread across the three sections (Appetizer, Mid-Plate, Entree).
Fresh Warm Rolls and Housemade Butter
|Pancetta Wrapped Egg with Russian Kale & Mushrooms|
|Bloody Beet-Steak - split, smashed and sauteed crispy in pan-drippings|
|Roasted Celery Heart, Creamed Rice Grits w/Parsley and Roasted Red Quinoa|
|Pig Ear Salad w/ pine-nuts & sherry vinegar|
|Sweet & Sour Pork Belly w/raisins & celery root|
It's been about a month since we dined there and I after scanning the latest menu I see lots of changes. The fact that the beet steak is still on the menu confirms that the things we really enjoyed are a hit and, while seasonal, hopefully will be on the menu for a little longer.
Overall we really enjoyed the Farm & Fisherman's approach and clearly the more creative ingredients signal that there is plenty of worth checking out here. Add to the fact it's a BYOB and the service was excellent, Farm and the Fisherman will keep us coming back for a taste of the seasons.