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This Italianate-style family farmhouse was built in 1857. Credit: Lauren Healey
The original part of the home features the main dining room. Credit: Lauren Healey
The tea room serves an an overflow dining area. Credit: Lauren Healey
While the home has undergone a significant renovation, many original aspects have been maintained or refurbished. Credit: Lauren Healey
The large dining room and bar area were not part of the original home, but have been part of the estate for a few decades. Credit: Lauren Healey
The patio is surrounded by lush greenery. Credit: Lauren Healey
The pergola seating area is a great place to have a snack and a few drinks. Credit: Lauren Healey
From left, co-owner Candice Mills, executive chef Jessica Hickman, general manager Alejandro Molina and co-owner Justin Mills. Credit: Lauren Healey
From left, the Wastfield Wheat, Paloma and Mansiontini cocktails. Credit: Lauren Healey
The kale Caesar salad includes crispy capers, sourdough croutons, creamy anchovy dressing, pecorino and freshly zested lemon. Credit: Lauren Healey
The Brussels sprouts come with a red wine agrodolce, Wenneman’s bacon, feta and pistachio. Credit: Lauren Healey
The filet mignon is served atop a potato presse, horseradish and wilted spinach and garnished with leeks. Credit: Lauren Healey
The orecchiette comes with Wenneman’s pork, Argentine shrimp, tomato broth and Parmesan Reggiano. Credit: Lauren Healey
The arancini features Gruyere, pecorino and pomodoro. Credit: Lauren Healey
The Peruvian chicken is served atop aji verde and alongside chile-lime potato wedges and roasted cauliflower. Credit: Lauren Healey
The Basque cheesecake comes with a blackberry compote and caramel drizzle. Credit: Lauren Healey
The shortcake includes a ginger biscuit, macerated berries and Baileys’ whipped cream. Credit: Lauren Healey

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Lauren is a longtime journalist who has honed her writing, reporting, editing and photography skills in various roles at newspapers, magazines and websites in the Midwest. Her time spent with Sauce since...