The Schoolhouse Restaurant offers 'farm to table' finer dining. Located in the green farm fields of Sanger in a refurbished schoolhouse built in 1921, visiting the restaurant offers a nice scenic drive followed by a menu designed around seasonal ingredients from local growers. Our party of three went for the Restaurant's special Thanksgiving menu. The Thanksgiving menu offered a three-course meal (appetizer/salad; entree; and dessert) at a fixed price.
Executive chef Ryan Jackson began his experience in farm to table food growing up on a fruit farm in nearby Reedly.
The Schoolhouse Restaurant is open for lunch Wednesday through Saturday from 11 a.m. until 3 p.m., for brunch on Sunday from 10 a.m. until 3 p.m., and for dinner Wednesday through Sunday starting at 5 p.m. until 9 p.m. on Friday and Saturday and until 8 p.m. the other nights. The tavern is opens at 3 p.m. until 9 p.m. on Wednesday and Thursday, until 11 p.m. on Friday and Saturday, and until 8 p.m. on Sunday.
The Restaurant is located right on highway 180, at the corner of Frankwood Avenue in Sanger (1018 South Frankwood Avenue) about a half hour east of Fresno.
https://www.schoolhousesanger.com/
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| Front Entrance |
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| Inside Hallway Decor: Schoolhouse artifacts, such as these blueprints for the original Frankwood School |
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| Inside Hallway Decor: Frankwood School Desks and Chairs |
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| Inside Hallway Decor: Original water foundations for school children |
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| Outdoor Patio Seating with Fire Pit |
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| Thanksgiving Table Setting (real gourd) |
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| Complimentary Hot, Spiced Apple Cider (where you check in for your Thanksgiving reservation). |
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| 'Soup Shooter' - Pumpkin Soup flavored with sage and cream |
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| Roll with whipped sweet butter (fresh and creamy) |
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| Course 1 of 3: Appetizer - Turkey Bruschetta |
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| Course 1 of 3: Appetizer - Mixed Baby Greens with fresh persimmon and almond slices in pomegranate vinaigrette |
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| Course 1 of 3: Appetizer - Dungeness Crad Cake with ginger aioli and preserved lemon |
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| Course 2 of 3: Entree - Roasted Turkey with focaccia stuffing and turkey gravy, green beans, and cranberry sauce |
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| Course 2 of 3: Entree - New York Steak with potato gratin, roasted tomatoes, bacon lardons, and seasonal vegetables with Bearnaise sauce |
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| Course 2 of 3: Entree - Venison on parsnip-potato puree with baby greens and pomegranate seeds and topped with onion rings and blackberry cabernet reduction |
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| Course 3 of 3: Dessert - Cranberry bread pudding topped with vanilla bean ice cream |
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| Course 3 of 3: Dessert - Chocolate Truffle Bar with almond toffee coating and coffee ice cream |
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| Course 3 of 3: Dessert - Pumpkin Cheesecake with fresh whipped Chantilly cream and Frangelico sauce |
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| Bar Room |
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| Music Stage in Bar Room |
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ReplyDeleteI am looking forward to the day we can have holiday meals at restaurants again.
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