Discover Gluten-Free Farm-to-Table Dining at Farmhouse

You’ll discover an abundance of gluten-free options at Farmhouse at Roger’s Gardens, where the food is as fresh as the outdoor ambiance.

Executive Chef and owner, Rich Mead, has created his dream of farm-to-table, in-season, Californian cuisine at this restaurant tucked into Roger’s Gardens in Corona del Mar, a beloved high-end nursery popular with locals. Chef Mead has earned his reputation and access to the very best and freshest of ingredients.

Gluten-Free, Farm-to-Table Options

With field-to-fork cuisine, Farmhouse skillfully accommodates gluten-free guests. The chefs visit local farmer’s markets, build relationships with farmers, and know exactly what is in each curated dish. The reliance on real food also bends toward being easily, naturally gluten-free.

The magic here is found in the fresh-from-the-farm menu that evolves ever so slightly with the seasons.

As a celiac, I often request a chef or manager for a detailed discussion regarding celiac-safe food preparation. At Farmhouse, my servers have consistently impressed me with their knowledge of specific ingredients, preparation of the dishes, and cross-contact risk. This week, as a server recounted the jidori chicken cooking process, he gave the distinct impression that he had spent time in the kitchen. I have been comfortable ordering directly with the knowledgeable servers, but please use your judgment.

Ambiance

Walk through a large entrance to get “inside” the restaurant, which, sans the bar and kitchen, is a sprawling alfresco patio next to the gardens. The patio roof protects from a SoCal heatwave and the abundance of heat lamps serve to cozy up even the coolest of evenings.

The Menu

Most of the menu is or can be made gluten-free. While the menu shifts with the seasons, it maintains continuity with fresh soups, salads, desserts, local vegetables, and a collection of entrees that make it possible for vegans and meat lovers to dine together, equally delighted. Every item on the menu is crafted with care, each dish as important as the others… even the drinks.

Nothing is labeled gluten-free, so be prepared to discuss your dietary needs.

Let’s walk through the menu and highlight where you will find the most gluten-free options.

The primary menu is divided into four sections, simply: Small (appetizers), Green (salads, which can be a hearty entrees), Big (entrees), Veggie (vegetable side dishes). Additionally, the chef comes out with a choice of daily specials at 5pm. The current version of the menu is available on the website, but the daily specials are only shared in-house.

Small = Appetizers

The ingredients in this section tend to lean heavily towards bread and will require more modifications to be gluten-free than the rest of the menu.

The market soup has consistently been gluten-free when I have asked, but always inquire regarding the current recipe.

There are a few things in this section that simply cannot be modified to be gluten-free, such as the grilled Asian short ribs.

The Roast Beet Salad, however, is a gluten-free option found in the Smalls sections of the menu. It practically melts in your mouth with warm beets and creamy goat cheese. The rich flavor balances perfectly with arugula, walnuts, horseradish, and dijon vinaigrette.

Green = Salads

As gluten-free diners, we often “settle” for a salad as our only option. At Farmhouse, a salad is not a second-class meal. Chicken, shrimp, salmon, and grass-fed coulotte steak can be added to any of the all-veggie salads, creating a satisfying entree salad. Or leave them off, for the vegetarian crowd.

The salads are completely gluten-free or can be easily modified with the removal of an item, such as wonton chips.

The most popular salads with the gluten-free crowd are the Gorgonzola & Granny Smith Apple Salad and the Grilled Citrus Glazed Salmon Salad.

Big = Entrees

Most of the entrees are safe or can be easily modified.

My favorite dish is Spaghetti Squash Enchiladas. Made with blue corn tortillas, cauliflower bechamel, potatoes and caramelized onions, guajillo-lemon verbena sauce, and white cheddar cheese on a bed of chorizo-spiced cauliflower rice, roasted carrots, cipollini onions, and broccoli, then topped with cherry tomato avocado relish, these enchiladas offer a depth of flavor you could not imagine when thinking of spaghetti squash.

Veggies

On my last visit, everything in this selection of fresh veggie dishes was gluten-free. Satsumaimu Sweet Potatoes with papaya mustard dipping sauce and Roasted Spaghetti Squash with Three Cheese Gratin are just a couple of the delicious options.

When I inquired if the Spaghetti Squash could be a gluten-free entree, the server told me it was gluten-free and the “béchamel” sauce was not made with wheat, but, it was sized to be a side dish, not an entree. Opting instead for the spaghetti squash enchiladas, I have not had a chance to try this side, which the server said is fabulous.

Drink Menu

I tend to stick to sparkling water as my drink of choice, but here, I cannot resist trying the latest D.D. This non-alcoholic drink changes with what is available at market. I had blackberries, cucumber, and basil in February, and the waiter said the blackberries must have been supplied from a hothouse.

The drink menu is extensive, including a large selection of Californian wines.

I have found the servers to be just as knowledgeable about drink ingredients as they are about food. A server once gave one of my dining companions a very detailed explanation of a drink called Cigarettes & Coffee made with rye-sprayed cigarette paper, a little coffee, amaro, and gran classico. Note, that I stuck to my D.D. and did not investigate whether the rye was distilled.

Dessert Menu

Save room for dessert. About half of the selections are gluten-free.

On my penultimate visit with another gluten-free friend, she enjoyed the flourless, warm Chocolate Truffle Cake. Most desserts make a regular appearance on the menu, but the toppings and embellishments rotate around them with the seasons.

In November, for example, the chocolate cake was topped with mixed berries, passion fruit curd, sweet cream, and toasted pistachios. In February, that same cake came with the familiar sweet cream and toasted pistachios, but this time with tangerine marmalade and spiced red wine sauce.

This season’s Toasted Almond Cake starts with a rich almond cake base topped with a creamy citrus curd, candied almonds, and a dollop of toasted marshmallow creme that is as adorable as it is delicious.

Roger’s Gardens

My family and I were fans of Roger’s Gardens before there was a Farmhouse. The nursery is a peaceful place to spend an hour choosing plants for your garden, exploring the little paths for inspiration, and taking photos. At Christmas, it is magical for small children. Allow a little time after lunch or before dinner to visit the gardens.

Take time to visit this upscale Farmhouse in Corona Del Mar for a delightful, gluten-free, farm-to-fork masterpiece of a meal. Reservations are highly recommended.

More Gluten-Free Dining in Orange County

For more gluten-free finds in Orange County, visit my Ultimate Guide to Gluten-Free in Orange County, California.

Oh my goodness! As I was writing this review, I just remembered that half of that decadent Toasted Almond Cake is still sitting in my fridge. Gotta run!