Seasonal Dinner menu

FARM SPRING TO SUMMER MENU

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, Garlic & Turmeric Aioli  8.5

FARMHOUSE FRIES
Traditional Salt & Pepper Fries Served with
Our Tailgate Chipolte Catsup   6.5
(Catsup Available In Our Market)

WHITE BEAN HUMMAS
Rosemary & Olive Oil, Woodstone Baked
Pita Chips   6.5

Starters

SOUP
Asparagus & Ginger Veloute
Spring Garlic Chives, Preserved Lemon  7

SOUP D'ORR
Our Daily Soup Creation    6.5

Good Life Salad
Local Lettuce, Cherry Tomatoes, Red Onion,
& Champagne Vinaigrette     6.5
            Add Capriole Goat Cheese 3

Rabbit and Red Potato Croquette
Spicy Gin Mustard, Fresh Herbs  10

Minted Pickled Herring
Harrison Lake Horseradish Creme Fraiche,
Green Pea Mousseline   9

Heritage Hog Rillette Pate
House Pickles, Hard-Working Mustard, 
Biscuit Biscotti   11

XXX Burratta Mozzarella
"Elephant Ear" Basil, Local Mushrooms,
Herb Oil, Blackstrap Molasses Glaze  10

Roasted Technicolor Carrots
Good Life Lettuce & Local Hydroponic Greens,
Sophia Goat Cheese, Pepper Croutons,
Goddess Dressing   8 

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

PUTTANESCA
Sausage, Chicken, Roasted Vegetables, Olives, 
and Parmesean       15

"Lefty's Favorite"
Asparagus, French Brie, Garlic Cream
Spinach, Parmesan      
              Add Mariah's Peppered Bacon or
              Free Range Chicken to any Pie  3

ENTREES

"Magnificant Mushrooms" & Sweet Pea Risotto
Romano & Forged Herb Pesto
Fresh Tumeric Cream, Tomato Concasse    19

Red Tandoori Salmon
Wilted Baby Spinach, Lentil Fritters, Toasted
Cumin, Cilantro-Mint Chutney   25

Woodstone Shrimp
Sun-Dried Tomato & Garlic Butter, Persian Fava
Pilaf, Tangled Herbs, Baguette Crouton   21

Maple & Thyme-Basted Breast of Chicken
Chickpea & Leek Ragout, Bourbon Barrel
Smoked Papriks, Red Pepper Coulis    25

Big Belly BBQ Ribs
Toasted Coconut, Fresh Jalopenos, Caribbean
Slaw, FARM Potato Salad     1/2 Portion    18
                                         Full Portion    30

Hoosier Duck Breast
Crispy Grit & Garlic Cake, Spring Greens,
Brandy Reduction, Dried & Sour Cherries  24

Seared Filet of Beef
Cured Heritage Hog Lardo, Bacon Fat Potato
Fondant, Puttanesca Vegetable Ragout   *MP

Rhodes Farm Grass-Fed Chopped Steak
Grilled Portabella Cap, Blue Cheese Butter, 
Crispy Onions, Crispy Onions, Truffle
Fingerling Fries   18

Tomato Braised Indiana Rabbit
White Wine, Tartagon, Rainbow Carrots,
Olives, Buttered Egg Noodles   22

Grilled Indiana Bison Sirloin
Redeye Gravy, Fields of Agape Black
Bean Stew, Green Beans, Roasted 
Tomato Jam    *MP


THE FARM 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

FARM VEGETABLES
Ask your FarmHand About Today's
Vegetarian Bouquet        19

Additional Sides      5.5
Persian Pilaf, Spring Greens, Caribbean Slaw,
Potato Salad, Black Bean Stew, Green Beans


                                   *Market Price

*Eating Raw or Undercooked Food may be
          Harmful to Some Folks
*Please Inform Your FARMhand in Advan
          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


FARMbloomington Proudly Sources from
    Local Indiana Farms and Suppliers

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FARMmarket

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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