We ate for the first time last night at The Farm and the Fisherman and enjoyed it very much. The menu is limited and we're picky, so we both ended up having the same things. Before the salad we received warm fresh Parker House rolls accompanied by house-made whipped butter topped with sea salt -- delicious! For appetizer we had the baby arugula salad with asparagus, goat cheese, apricots and pistachios. The arugula was just past the seed leaf state -- some still in that stage -- and had a good arugula bite. The 4 asparagus were thick and warm, laid on a smear of goat cheese under the arugula. The chopped dried apricots and pistachios added texture and crunch. A delicious salad.
Our main course was scallops with a pasta salad. The sweet scallops lay in a pool of tomato-garlic sauce and the so-called pasta salad was a bar of couscous with cut-up asparagus and other less identifiable veggies. The presentation was beautiful and the food was excellent.
The dessert choices were 3 -- a cheese plate, a puff pastry something with whipped cream and fruit, and a panna cotta. We were pretty full by this time so we passed on dessert. But we really enjoyed the meal.
The menu is presented with 3 courses outlined. We chose our salads from the first section, passed on the second (which included soft shell crabs) and chose our main dish from the third section. We had plenty to eat.
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