We will be open on Thanksgiving Day! We will also be serving dinner on the Friday night after Thanksgiving! Join Us! Friday, Saturday and Sunday dinners always have live music. Or join us for our Sunday Brunch. Don’t be disappointed. Get your reservations in now. We’ll be all dressed up for the Holidays.
We will be closed on Christmas Day and New Year’s Day. We will be open Christmas Eve and New Year’s Eve.
We are so excited to be included in a gorgeous Travel Zoo piece about Southwest Florida, in partnership with The Beaches of Fort Myers and Sanibel! There’s video too! It’s being promoted in these markets: New York, Atlanta, Boston, Carolinas, Florida (minus Lee County area), Cleveland area, Philadelphia, Pittsburgh, DC area and Denver. Be sure and let your friends and family in these areas know to look for the we are living in paradise!
Besides listing our farm, did you know that in our age of seemingly inescapable light pollution, that there is an an International Dark Sky Designation? It is a rare and coveted honor—and one that’s been ...
The Fort-Myers News-Press wrote a story about the work we are doing, and the food we are creating:
"Tucked behind neat rows of white-washed fencing on a quiet stretch of Nalle Grade Road in North Fort Myers, these hidden 101 acres are redefining farm to table; doing it honestly and unflinchingly, in a slow, deeply passionate way few are willing to try.
At Rosy Tomorrows, the farm is the table. "
Read the full story here.
We loved having Tyler Florence visit the farm, and The Fort-Myers News-Press wrote about the experience:
"Florence fed Brie some alfalfa cubes, then swooned over the pecan-caramel ice cream Howze had churned from her milk. He praised the farm's radishes, O'Dell King's airy yet chewy sourdough, Howze's charcuterie, even the rustic chicness of Rosy's pole-barn-turned-dining-room where salvaged-wood tables from Restoration Hardware are set with the farm's flowers; where pitchers of lemonade infused with farm basil sit next to Rosy's thoughtfully curated wines."
Read the full story here.
We made the list! This is what the News Press had to say about our signature charcuterie board:
Rosy Tomorrows Heritage Farm
This is the charcuterie board all other charcuterie boards must bow down to. When the pate and salami come from the farm's organic, heritage-breed pigs; when the pickled eggs come from the farm's chickens; when the pickled peppers and okra come from the farm's gardens — it's enough to make me weep. And bow down in thanks for a local place that cares so deeply about what it serves.
Those seeking another taste of Danger Danger will soon have a chance.
Denison, the restaurant's former head cook, will join the team at Rosy Tomorrows Heritage Farm in North Fort Myers for a special Friday night taco fest from 5-9 p.m. August 9.
The dinner will feature a bevy of Denison’s hand-crafted tacos made from the farm’s home-grown produce, grass-fed beef and organically raised Red Wattle pork.
Taco offerings will include mesquite-grilled beef heart tacos, chipotle grilled pork tacos with local pineapple salsa, carne asada tacos with homemade adobo sauce and salsa verde, and crispy pork-belly tacos with an avocado-cilantro crema ...
Make your reservations for August 2nd now!
As many of you know, each week at the farm we celebrate the changing seasons and explore the bounty of the land around us. Beginning on August 2nd, we extend our culinary celebrations and explorations to include Friday evenings. We invite you join us Thursdays through Sunday (now including Friday nights!) on this hundred acre farm situated in gloriously diverse Southwest Florida.
Friday nights will feature many of your favorite menu items from our lunch and brunch menu but will also extend to elegant dinner fare. From 5PM till 9:00 PM - reservations required.
August 2nd’s summer special will ...
Friday evening, July 12th.
Five Courses, $65 + tax, tip and alcohol.
Live Music by OBE GONZALEZ.
Spectacular Wines by the bottle or the glass.
5:30 p.m. till 6. In the Garden:
Pre-Dinner: Farm Botanical with Vermouth. Passed crostini with rosemary lardo, seasoned with farm sourced and harvested Cayo Costa salt
Milk of Udder Days:
A dish showcasing the ricotta from the early summer milk of Brie as she transitions from winter grasses to summer and the summer harvest of our organically grown salad greens and Meyer lemons.
Organic watermelon, ricotta, cucumber and spring mix bundle, Meyer lemon and palmetto honey vinaigrette.
In observance of Independence Day we will be closed tomorrow, Thursday the 4th of July. Have a great holiday!
We feel so blessed that Tyler Florence was a surprise visitor to our farm last Thursday along with Annabelle Tometich, food writer for the Southwest Florida News-Press. Wow! Such an awesome time watching this great chef dine here. He later told Annabelle in an interview that we were doing “Michelin-level stuff!” Warm, enthusiastic and incredibly kind, Tyler knows and understands farming and what we try to do everyday in our little restaurant-on-the-farm..... so we all fell in love with him. Follow him on Facebook and instagram for more joie de vivre in your newsfeed!
Read the whole story here.