For reservations call or email
706.782.9834
vince@vincesfarmhouse.com
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For reservations call or email
706.782.9834
vince@vincesfarmhouse.com

our passion for delicious food

excellent services good prices

Enjoy the exceptional flavor

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upcoming events

Carlton's Signature Cocktails August 30th, 2018

We will be serving

  • Fiddler Bourbon
    Craft
    A blend of Carltons Favorites

  • Old 4th Ward Gin
    18.21 Craft Tonic
    4th Ward Gin

  • Basil Martini
    Old 4th Ward Vodka
    Fresh Basil and Old Fourth Ward Craft Vodka

THANKSGIVING MENU 2018

Serving on November 22, 2018

  • Farmhouse Salad
    GA
    Dried Cranberries, Almonds and Asher Bleu Cheese Citrus and Champagne Vinaigrette

  • Turkey and Ham
    Bell & Evans Farms, PennsylvaniaHerb Roasted Turkey and Pan Gravy

  • Cider Glazed Black Forest Ham
    Eden Farms, Iowa
    Cider Glazed Black Forest Ham

  • Sides
    Farmhouse Stuffing with Fennel and Sage
    Mashed Potatoes
    Honey Glazed Sweet Potatoes
    Glazed Baby Carrots
    French Beans Almondine
    w/Fresh Baked Baguettes

  • Dessert(All our Desserts are Homemade) Holiday Favorites, please ask your server about our selections when ordering

  • $46.00 per/person
    (no substitutions)
    Plus Tax and Gratuity
    Coffee, Tea and Soda are included
    Alcohol and Wine (Not included)

upcoming events

Event 3

Sample Menu - The Farmhouse at Waterfall Club presents a Farm to Table Wine Pairing Dinner

  • Soup or Salad
    Lobster and scallop Bisque or Ceasar Salad

  • Escargot
    Pond Farm GA
    Escargot Succulently done in Garlic, Herbs, White Wine and Butter
    Wine:Domaine Huet Vouvray Le Mont Demi-Sec 2016

  • Sous Vide Pork Belly and Quail Egg
    (North Carolina)Wine: 2016 Chateau Thivin, Cote-de-Brouilly, Beaujolais, Burgundy, France

  • Domestic Lamb Rack
    (North Carolina)With a Pinot Noir Reduction.
    Wine: 2013 Lost and Found, Pinot Noir, Russian River Valley, California

  • DessertCinnamon and Raisin Bread Pudding W/ Crème Anglaise Wine:Jackson-Triggs Vidal Icewine (2007, Niagara Peninsula, Canada)

  • $120.00 per/person (no substitutions)

Event 4

Sample Menu - The Farmhouse at Waterfall Club presents a Farm to Table Wine Pairing Dinner

  • Soup or Salad
    Lobster and scallop Bisque or Ceasar Salad

  • Escargot
    Pond Farm GA
    Escargot Succulently done in Garlic, Herbs, White Wine and Butter
    Wine:Domaine Huet Vouvray Le Mont Demi-Sec 2016

  • Sous Vide Pork Belly and Quail Egg
    (North Carolina)Wine: 2016 Chateau Thivin, Cote-de-Brouilly, Beaujolais, Burgundy, France

  • Domestic Lamb Rack
    (North Carolina)With a Pinot Noir Reduction.
    Wine: 2013 Lost and Found, Pinot Noir, Russian River Valley, California

  • DessertCinnamon and Raisin Bread Pudding W/ Crème Anglaise Wine:Jackson-Triggs Vidal Icewine (2007, Niagara Peninsula, Canada)

  • $120.00 per/person (no substitutions)

upcoming events

Event 5

Sample Menu - The Farmhouse at Waterfall Club presents a Farm to Table Wine Pairing Dinner

  • Soup or Salad
    Lobster and scallop Bisque or Ceasar Salad

  • Escargot
    Pond Farm GA
    Escargot Succulently done in Garlic, Herbs, White Wine and Butter
    Wine:Domaine Huet Vouvray Le Mont Demi-Sec 2016

  • Sous Vide Pork Belly and Quail Egg
    (North Carolina)Wine: 2016 Chateau Thivin, Cote-de-Brouilly, Beaujolais, Burgundy, France

  • Domestic Lamb Rack
    (North Carolina)With a Pinot Noir Reduction.
    Wine: 2013 Lost and Found, Pinot Noir, Russian River Valley, California

  • DessertCinnamon and Raisin Bread Pudding W/ Crème Anglaise Wine:Jackson-Triggs Vidal Icewine (2007, Niagara Peninsula, Canada)

  • $120.00 per/person (no substitutions)

Event 6

Sample Menu - The Farmhouse at Waterfall Club presents a Farm to Table Wine Pairing Dinner

  • Soup or Salad
    Lobster and scallop Bisque or Ceasar Salad

  • Escargot
    Pond Farm GA
    Escargot Succulently done in Garlic, Herbs, White Wine and Butter
    Wine:Domaine Huet Vouvray Le Mont Demi-Sec 2016

  • Sous Vide Pork Belly and Quail Egg
    (North Carolina)Wine: 2016 Chateau Thivin, Cote-de-Brouilly, Beaujolais, Burgundy, France

  • Domestic Lamb Rack
    (North Carolina)With a Pinot Noir Reduction.
    Wine: 2013 Lost and Found, Pinot Noir, Russian River Valley, California

  • DessertCinnamon and Raisin Bread Pudding W/ Crème Anglaise Wine:Jackson-Triggs Vidal Icewine (2007, Niagara Peninsula, Canada)

  • $120.00 per/person (no substitutions)

upcoming events

Event 7

Sample Menu - The Farmhouse at Waterfall Club presents a Farm to Table Wine Pairing Dinner

  • Soup or Salad
    Lobster and scallop Bisque or Ceasar Salad

  • Escargot
    Pond Farm GA
    Escargot Succulently done in Garlic, Herbs, White Wine and Butter
    Wine:Domaine Huet Vouvray Le Mont Demi-Sec 2016

  • Sous Vide Pork Belly and Quail Egg
    (North Carolina)Wine: 2016 Chateau Thivin, Cote-de-Brouilly, Beaujolais, Burgundy, France

  • Domestic Lamb Rack
    (North Carolina)With a Pinot Noir Reduction.
    Wine: 2013 Lost and Found, Pinot Noir, Russian River Valley, California

  • DessertCinnamon and Raisin Bread Pudding W/ Crème Anglaise Wine:Jackson-Triggs Vidal Icewine (2007, Niagara Peninsula, Canada)

  • $120.00 per/person (no substitutions)

Event 8

Sample Menu - The Farmhouse at Waterfall Club presents a Farm to Table Wine Pairing Dinner

  • Soup or Salad
    Lobster and scallop Bisque or Ceasar Salad

  • Escargot
    Pond Farm GA
    Escargot Succulently done in Garlic, Herbs, White Wine and Butter
    Wine:Domaine Huet Vouvray Le Mont Demi-Sec 2016

  • Sous Vide Pork Belly and Quail Egg
    (North Carolina)Wine: 2016 Chateau Thivin, Cote-de-Brouilly, Beaujolais, Burgundy, France

  • Domestic Lamb Rack
    (North Carolina)With a Pinot Noir Reduction.
    Wine: 2013 Lost and Found, Pinot Noir, Russian River Valley, California

  • DessertCinnamon and Raisin Bread Pudding W/ Crème Anglaise Wine:Jackson-Triggs Vidal Icewine (2007, Niagara Peninsula, Canada)

  • $120.00 per/person (no substitutions)

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For Reservation and Comments, email me at vince@vincesfarmhouse.com
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