• Paolo and Penny

Farm to Table

Farm is a Provençale style restaurant in the heart of Downtown Palm Springs. As soon as you check in for your reservation, walk through the narrow walkway, you are immediately whisked away to another part of the world. The French country dining set up is breathtakingly chic with plenty of herbs and plants that take you to a garden setting full of peace and tranquility. What a great way to start off the evening.

The 5 course pre-fixe menu, which wonderfully changes frequently, was presented to us on a chalkboard. Our server Briton, had the most charming and welcoming demeanor, and was more than happy to explain how the menu would unfold for the evening. Guests are welcomed with a delicious bread basket, olive oil and balsamic for dipping along with a tasty little amuse bouche caprese skewer stacked with cherry tomato, mozzarella ciliegine, salami and a basil pesto drizzle. A very fresh start, and the bread sure came in handy to soak up the remaining pesto drizzle…sooo good. I chose the recommended lamb sliders for my appetizer, namely, two pillowy slider buns loaded with tender braised lamb topped with crumbled feta, its richness was tamed by the mint aioli, cucumber slaw, red onions and herbs.

I'd like to mention my date's choice, she had the raw Chioggia beet salad, with pistachios, mandarin oranges, feta cheese, chopped mint and adorned with a sherry vinaigrette. The fun continued with a palate cleansing blood orange sorbet, that I couldn't stop myself from drizzling with a little of that olive oil on our table. I stole that move from Giada D’s IG clip and she was right, delish.

Now for the main course, an 8oz. prime fillet mignon cooked medium rare, topped with a crab béarnaise sauce and micro greens. Accompanied by perfectly roasted peewee potatoes and some of the sweetest white asparagus I have eaten. But wait, there was still the dessert course waiting, so we opted for the lighter options as we had cleaned our plates after each course. We chose the Citron Crepe and Far Breton, a cross between flan and bread pudding as explained by our server. Both desserts, just sweet enough to round out the evening.

Farm's approach to using local and seasonal products on their menu was easily seen and perfectly executed. I honestly am looking forward to returning to try out what ever the geniuses behind the menu come up with next. I highly recommend that you come and try for yourself, you’re missing out if you don’t. Cheers!

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