Seasonal Dinner menu

FARM SUMMER & FALL 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
(catsup available in our market)

WHITE BEAN HUMMAS
rosemary & olive oil, Woodstone baked Pita Chips 6

Starters

CHILLED GREEN PEA VELOUTE
pickled radish, creme fraiche, 
cracked black pepper     6.5

Good Life Greens
local lettuce, cherry tomatoes, red onion,
& Citrus Vinaigrette     5
            Add Capriole Goat Cheese 3

ORCHARD AND BRAMBLE SALAD
local fruit and greens, Hoosier honey roasted
pecans, sour cherry vinaigrette     7.5

HOOSIER PULLED PORK SPRING ROLLS 
(2) apricot bbq, caraway sugar
and vinegar slaw    10 

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

"WE'VE GOT THE BEET"
fresh beets, local greens, roasted garlic, &
Capriole Farms goat cheese   15

ISLAND THYME
Jamaican chicken, sweet & spicy jerk sauce, 
cherry tomatoes, fresh thyme, smoked gouda  15

TODAY'S SPECIAL PIZZA
ask your FARMhand about today's
woodstone oven creation (market price)
       
              Add Mariah's Peppered Bacon or
              Free Range Chicken to any Pie  3

PRINCIPAL PLATES

FARMVEGETABLES
ask your FARMhand about today's selection  19
        (may be made vegan)

VEGETARIAN
eggplant FARMesan, local basil, eggplant, tomatoes,
mozzarella, tangle of local greens, roasted red 
pepper coulis, giant crostini   18

PORK
stuffed Gunthorp pork medallion, Brown County Fungus
Farm mushrooms, baby spinach, provolone, southern
Indiana caponata, mustard crust, vermouth/green
onion cream   27

SALMON
North African peanut and chili crusted salmon filet,
coconut & vegetable tagine, saffron rice   23

FISH MONGERS CATCH
crispy rice flour tempura, Thai sweet & sour, sesame
& ginger greens  (market price)   

CHICKEN 
Caribbean spice-rubbed Gunthorp chicken breast, 
island cabbage braised with julienne carrots, white 
vinegar, a whole habanero chile (removed when done),
pinch of salt and sugar, cornmeal & okra fungi  24

FILET OF BEEF
black angus filet mignon, parisian cognac and
pepper cream, rosemary and garlic potato gratin, 
sugar snap peas   (market price)

BISON FLAT IRON
 STEAK
Brazilian marinated bison flat iron, Harrison lakes
chimichurri, local tomato salad, yucca fries  29

VEGETARIAN SANDWICH
fried green tomato sliders (2), sweet and hot
roasted pepper relish, Capriole goat cheese,
cucumber and radish salad   14
      (add Mariah's peppered bacon 3)

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
southern Indiana caponata, coconut & vegetable
tagine, saffron rice, sesame & ginger greens, 
cornmeal and okra fungi, island cabbage,
rosemary and garlic potato gratin, sugar snap
peas, local tomato salad, yucca fries,
cucumber and radish salad   5.5

*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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