Normandy Farm has traded in the formality of Coleman for the trendy farm-to-table concept, with a stylish revamp of the expanded ("flirty") bar and more casual dining room, plus a menu with appealing contemporary ideas. Unfortunately, the striking presentations are dimmed by frequent cooking slips and service that sometimes borders on incompetent.
Charcuterie and cheese board; Gert's crab cakes; lobster-avocado-mango salad; smoked rock shrimp pear "Waldorf"; veal rib-eye; barramundi; beef short rib; lamb shank; birch beer float with strawberry pretzels; chocolate tart with espresso foam; banana-walnut pancakes (when cooked).
The restaurant's best asset is an extensive bar of local craft brews, a large collection of bourbon and Scotch, house-infused cocktails, and a substantial list of good wines with three-glass flights for $15 to $19. Some glass highlights were Mer Soleil unoaked chard, Burgess merlot, and Cline "ancient vines" zin. The bottle list offers such great American as Duckhorn, Sea Smoke, and Heitz. Wine service, though, was clueless.
bustling but reasonable 82 decibels - until one rudely raucous table single-handedly pushed the meter up to the high 90s. (Ideal is 75 decibels or less.)
Lunch Monday through Saturday, 11:30 a.m. to 2 p.m.; Sunday, 1:30 to 5 p.m. Dinner nightly, 5 to 9 p.m. Sunday brunch, 9:30 a.m. to 1:30 p.m. Bar menu daily, 11:30 a.m. to 1 a.m.