Seasonal Dinner menu

FARMwinter menu 2014

Tuesday - Saturday 5pm-10pm
Join us on Sunday from 5pm to 9 pm for Sous Chef Sunday

To Share

FARMfamous Garlic Fries 
Parmesan, Chili Flakes, Lemon Zest,
Fresh Herbs, & Turmeric Aioli for Dipping  8

FARMhouse Fries 
Traditional Salt & Pepper Fries served with our
Tailgate Chipolte Catsup   6
(catsup available in our market)

White Bean Hummus 
Rosemary & olive oil, Woodstone baked Pita Chips 6

Soups & Salads

Snowbird Salad
Winter Greens, Florida Citrus, Toasted
Macadamia Nuts, Hearts of Palm &
Homemade Habanero Orange viniagrette 7.5

Good Life Greens
Local Lettuce, Cherry Tomatoes, Red Onion,
& Citrus Vinaigrette     5
            Add Capriole Goat Cheese 3

Hoosier Cheddar & Local Brew Bisque
Rye Croutons and Toasted Cumin   7.5

Soup D'Orr
Todays Creation    6.5

Woodstone Pizzas

The Big Red (A Bloomington Classic)
Tomatoes, Garlic, Fresh Mozzarella, with a
Spinach & Arugula Pesto    15

Wild Bianca 
Herb Pesto, ricotta, shitake & oyster mushrooms
& White Truffle Oil  15
           Dedicated to the CNHS Class '80

Susage, Chicken, Roasted Vegetables, Olives, 
and Parmesean       15

"We've Got The Beet"
Fresh Beets, Local Greens, Roasted Garlic, &
Capriole Farms Goat Cheese   15

Root Cellar Pie
Garlic Cream, Winter Squash, Roasted
Vegetables, Pine Nuts & Blue Cheese   15

Today's Special Pizza
Ask Your FARMhand about Today's
Woodstone Oven Creation

        Add Mariah's Peppered Bacon or
              Free Range Chicken to any Pie  3

Principle Plates

Ask your FARMhand about Today's Selection  19
        (May be Made Vegan)

Forest Mushroom & Sweet Pea Risotto
Aged Parmesean, Local Watercress, & Truffle Oil   20

Curry Broiled Salmon
Carmelized Tri-Color Cauliflower, Indian Braised Lentils 
& Crispy Onions      28

Black Angus Filet
Campfire Tomato Coulis, Cheesy Ghost Chili Crumb
Crust, Cowboy Beans & Brussel Sprouts  (Market Price)

Hoosier Bison Flat Iron Steak
Parsnip Puree, Braised Kale, Dried Pear
Red-Wine Reduction 28

Free-Range Gunthorp Chicken Breast 
Lady Apples, Caraway Cabbage, Hard Cider,
Potato Mash  23

Pastured Pork Chop
Gunthorp Farms Bone-In Chop, Cornbread, Cranberry
Sage Dressing, & Garlic Greens    27

Caribbean Mahi Mahi
Toasted Gingerbread, Citrus Brown Butter, Baby
Spinach, & Grapefruit Salad   (Market Price)

Spicy Fried Mushrooms, Truffel-Citrus Parmesean Mayo,
Baby Arugula, Mushroom Chips, FARMslaw    17

The Lugar Burger
"A Food Network Fave" 7 oz. Bison Burger,
Columbus Cowboy Chili Espresso Rub
Served with Dill Pickle Potato Salad   15
        (Chef Suggests Medium Rare)
   Add Cheddar, Swiss, Bleu, or
         Capriole Goat Cheese  2
   Add Mariah's Peppered Bacon   2

Additional Sides 
Wilted Spinach, Potato Salad, Caribbean slaw,
Garlic Greens, Caraway Cabbage,
Caramelized Cauliflower, Cowboy Beans, 
Cornbread Stuffing, Brussel Sprouts  5.5 each

*Eating Raw or Undercooked Food may be
            Harmful to Some Folks
*Please Inform Your FARMhand in Advance
              of Any Food Allergies
*$5 Plating Fee Per Person for ALL Outside Desserts
*Split Plate Fee of $5 Per Person
*No Split Checks for Parties of More Than 6
*20% Gratuity Added To Parties of 6 or More

FARMbloomington Proudly Sources from
    Local Indiana Farms and Suppliers

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Spice up your life with the global flavors Chef Daniel loves to use in the kitchen.

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Real Food for Real People

Offering the best of Indiana's bountiful produce, Chef Daniel Orr infuses his creations with tastes from around the world.

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The FARMbar Philosophy

At FARMbar we pride ourselves on using fresh local ingredients to create exciting fresh cocktails. Local beers and spirits? We've got 'em! Extensive wine list? We've got that too!

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The People Behind It All

Meet Chef Orr and the rest of the team that worked together to bring FARM to life.

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