If the natural flavors weren’t enticing enough, the restaurant’s frank, farm-to-plate attitude also caught the eye of The New York Times, Travel + Leisure and Food & Wine magazine.
Simple yet innovative beef, seafood and vegetarian entrees are served with unusual vegetables, herbs, sauces and sides.
Organic squash and chicken, smoked salmon and pretzels with mustard are just a few of Julian’s tried and true flavors. While you dine, enjoy your surroundings in a comfortably sophisticated atmosphere
The Farmhouse’s list of distinguishing ingredients and tastes include watermelon radish, house-pickled vegetables, roasted pumpkin, brandied sultanas, red onion gastrique and locally prepared cheeses
Touting fresh produce, locally purchased cheeses, artificial-free products plus homemade ketchup and pickles with ever-changing ingredient fixes and tweaks
While deciding on a plate, keep in mind these ingredients are all locally grown—deviled eggs, premium cheeses, sausage and ham, Castelvetrano olives, pears, beets, arugula and roasted elephant garlic
With a mission of making simple, great food accessible and fun, the restaurant also boasts homemade pasta and grains from a Kansas mill, as well as local produce and greens.
