The Farmhouse

Historic Village of Salzburg

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In a Nutshell

Chefs prepare a contemporary American menu using local, seasonal produce; past entrees have included seared duck and wagyu beef sirloin

The Fine Print

Promotional value expires Jan 2, 2013. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Reservation required. Must use promotional value in 1 visit. Not valid 12/24 or 12/31. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

A delicious meal leaves you feeling satisfied, like finishing a jigsaw puzzle or making a cool new jigsaw puzzle out of your parents' wedding album. Fill the empty place with this Groupon.

$40 for a Chef’s Farm-to-Table Four-Course Tasting Menu for Two ($80 Value)

The meal begins with an appetizer and salad, followed by an entree and dessert. Executive chef Javan Small cooks with seasonal meats and produce from local farms, so the tasting menu changes on a regular basis. Click here to see the restaurant menu for a general idea of chef Small's cooking style.

The Farmhouse

Inside a 19th-century farmhouse, Executive chef Javan Small uses seasonal meats and produce sourced from local farms to create contemporary gourmet dishes that have earned praise from Gayot. The dinner menu changes to reflect seasonally available ingredients and has included seared duck under orange oregano sauce, cast-iron-seared scallops with bacon corn pudding, and grilled zucchini cakes drizzled in carrot-chipotle syrup. Chef Small creates each dish using the techniques he learned studying in kitchens across the US and Europe. The chef even spent time working at a Michelin-starred restaurant in Luxembourg, where he learned the knife skills necessary to shred old dream journals full of surreal dinner recipes.

With its quaint wood accents and large farmhouse windows, the restaurant's provincial style perfectly mirrors the pastoral origins of chef Small’s ingredients. The website likens dining at The Farmhouse to “stepping into an Andrew Wyeth painting.” The six dining rooms exude simple elegance with wide-planked wooden floors and wooden chairs. The Farmhouse also houses an English-style pub that houses more than 60 bottles of wine, a four-page list of bottled beers, and more than 30 kinds of scotch whiskey.

The Farmhouse

Inside a 19th-century farmhouse, Executive chef Javan Small uses seasonal meats and produce sourced from local farms to create contemporary gourmet dishes that have earned praise from Gayot. The dinner menu changes to reflect seasonally available ingredients and has included seared duck under orange oregano sauce, cast-iron-seared scallops with bacon corn pudding, and grilled zucchini cakes drizzled in carrot-chipotle syrup. Chef Small creates each dish using the techniques he learned studying in kitchens across the US and Europe. The chef even spent time working at a Michelin-starred restaurant in Luxembourg, where he learned the knife skills necessary to shred old dream journals full of surreal dinner recipes.

With its quaint wood accents and large farmhouse windows, the restaurant's provincial style perfectly mirrors the pastoral origins of chef Small’s ingredients. The website likens dining at The Farmhouse to “stepping into an Andrew Wyeth painting.” The six dining rooms exude simple elegance with wide-planked wooden floors and wooden chairs. The Farmhouse also houses an English-style pub that houses more than 60 bottles of wine, a four-page list of bottled beers, and more than 30 kinds of scotch whiskey.

Customer Reviews

Great service, great food, great ambiance!
Daniel S. · January 3, 2013
We had a wonderful experience...spectacular food,wonderful service,and an inviting atmosphere.
Rachel B. · December 30, 2012
Thank you so much for making it seem so effortless to accommodate my black pepper allergy. I truly appreciate your efforts.
Judi R. · December 29, 2012

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