At Sonoma, the path from earth to plate is
simple, pure and altered just enough to make
the plate shine. The integrity of our ingredients
is what defines our entrees. Therefore, we
meticulously choose the purveyors and
farmers that inspire us. Those that treat the
earth and their food with the same passion
and love that we have are our partners in
creating a beautiful, gratifying meal: Regional
farms like Penns Corner Farm Alliance, Ron
Gargasz Farms, Colteryahn Dairy Farm, Fire
Fly Farms, Jameson Farms and local
businesses like Breadworks, Mediterra
Breads and Reyna Foods, to list a few.
simple, pure and altered just enough to make
the plate shine. The integrity of our ingredients
is what defines our entrees. Therefore, we
meticulously choose the purveyors and
farmers that inspire us. Those that treat the
earth and their food with the same passion
and love that we have are our partners in
creating a beautiful, gratifying meal: Regional
farms like Penns Corner Farm Alliance, Ron
Gargasz Farms, Colteryahn Dairy Farm, Fire
Fly Farms, Jameson Farms and local
businesses like Breadworks, Mediterra
Breads and Reyna Foods, to list a few.
Our menus are a reflection of this belief. The menus change monthly
to showcase seasonally influenced, ingredient-focused cuisine.
Creating a new menu each month allows us to develop dishes driven
by the flavors of the season and the exceptional local products just
harvested at their peak. Each dish accentuates the purity of the
ingredients, with complementing preparations and pairings.
Conceptualized by the executive pastry chef, Kelly James, Sonoma
Grille’s dessert selections are hand-crafted in-house and delivered
as an artistic presentation. The homemade ice cream creations are
the perfect happy-ending. Enjoy.
to showcase seasonally influenced, ingredient-focused cuisine.
Creating a new menu each month allows us to develop dishes driven
by the flavors of the season and the exceptional local products just
harvested at their peak. Each dish accentuates the purity of the
ingredients, with complementing preparations and pairings.
Conceptualized by the executive pastry chef, Kelly James, Sonoma
Grille’s dessert selections are hand-crafted in-house and delivered
as an artistic presentation. The homemade ice cream creations are
the perfect happy-ending. Enjoy.
TAPAS PLATTER* FOR TWO
- Amish Chicken Satay with Thai Peanut Sauce
- Local Beef Brisket Barbeque, Potato Roll, Slaw
- Grilled Laughing Bird Shrimp Ceviche, Hearts of Palm, Local Tomato,
Lime, Cilantro, Habanero, Local Handmade Corn Tortilla Chips
- Spicy Ahi Tuna Maki, Black Sesame and Sweet Soy
- Anchor Steam Beignets, Roasted Local Corn, Black Bean, Cilantro,
Spicy Romesco, Slaw
WILD MUSHROOM FLATBREAD
Shitake, Oyster and Portobello, roasted tomato, chevre, Kalamata olives,
cilantro pesto
GRILLED LAUGHING BIRD SHRIMP CEVICHE
Sustainably Farmed Belizean Shrimp, Hearts of Palm, Local Tomato,
Lime, Cilantro, Habanero, Handmade Local Corn Tortilla Chips
AVOCADO AND CRABMEAT TIAN
Crouton, Spicy Mayonnaise, Cucumber, Tomato, Red Onion, Chili Oil
- Amish Chicken Satay with Thai Peanut Sauce
- Local Beef Brisket Barbeque, Potato Roll, Slaw
- Grilled Laughing Bird Shrimp Ceviche, Hearts of Palm, Local Tomato,
Lime, Cilantro, Habanero, Local Handmade Corn Tortilla Chips
- Spicy Ahi Tuna Maki, Black Sesame and Sweet Soy
- Anchor Steam Beignets, Roasted Local Corn, Black Bean, Cilantro,
Spicy Romesco, Slaw
WILD MUSHROOM FLATBREAD
Shitake, Oyster and Portobello, roasted tomato, chevre, Kalamata olives,
cilantro pesto
GRILLED LAUGHING BIRD SHRIMP CEVICHE
Sustainably Farmed Belizean Shrimp, Hearts of Palm, Local Tomato,
Lime, Cilantro, Habanero, Handmade Local Corn Tortilla Chips
AVOCADO AND CRABMEAT TIAN
Crouton, Spicy Mayonnaise, Cucumber, Tomato, Red Onion, Chili Oil
SONOMA SALAD
Mesclun and Romaine, Asian pear julienne, Point Reyes Blue,
applewood smoked bacon, Dijon vinaigrette
CAPRESE SALAD
Local Heirloom Tomato, Homemade Fresh Mozzarella, Fresh
Mango, Basil, Aji, Extra Virgin Olive
SAN FRANCISCO CAESAR
Hand Torn Local Romaine, White Anchovy, Roasted Sesame,
Grilled Sourdough Crouton, Reggiano, Homemade Dressing with
Local Organic, Free-Range Eggs
Mesclun and Romaine, Asian pear julienne, Point Reyes Blue,
applewood smoked bacon, Dijon vinaigrette
CAPRESE SALAD
Local Heirloom Tomato, Homemade Fresh Mozzarella, Fresh
Mango, Basil, Aji, Extra Virgin Olive
SAN FRANCISCO CAESAR
Hand Torn Local Romaine, White Anchovy, Roasted Sesame,
Grilled Sourdough Crouton, Reggiano, Homemade Dressing with
Local Organic, Free-Range Eggs
ORGANIC SALMON
Chargrilled, Anchor Steam Beignets, Roasted Local Corn, Black
Bean, Cilantro, Spicy Romesco, Slaw
PROSCIUTTO WRAPPED DIVER SCALLOPS
La Quercia Farms Prosciutto, Grilled Local Romaine Hearts,
Crispy Potato, Preserved Lemon-Tarragon Buerre Blanc
AHI THREE WAYS
Sushi Grade Tartare, Picholine, Fines Herb, Chopped Egg,
Shallot, Truffle Oil, Grilled Ciabatta
Seared, Local Corn and Tomato Gastrique, Whipped Potato
Tuna Kafta, Braised Tomato, Minted Cucumber-Yogurt Sauce
POTATO GNOCCHI
Haricots Verts, Wild Foraged Chanterelle Mushrooms, Roasted
Pearl Onion, Grilled Local Corn, Cilantro Pesto, Gran Cru Gruyere,
Toasted Bread Crumbs
LOCAL PORK LOIN
Rosemary Studded, Roasted Local Corn and Buttermilk Polenta,
Blueberry and Local Arugula Salad, Aged Balsamic
CHAR SU DUCK
Steamed Sticky Rice, Cashews, Bean Paste, Red Chili, Cilantro,
Daikon, Haricots Verts Stir-Fry
MOROCCAN BRAISED LAMB RAVIOLI
Braised Jamison Farms Lamb in Fresh Semolina Pasta, San
Marzano Tomatoes, Dates, Moroccan Spices, Minted
Cucumber-Yogurt Sauce
VEAL STRIPLOIN
Twin Veal Strip, Grilled Local Peach, Wild Foraged Chanterelle
Mushroom, Local Hydro Cress, Whipped Potatoes, Black Garlic
Demiglace
GRILLED FILET MIGNON
Grilled Center Cut Filet, Dill Scalloped Potatoes, Haricot Vert,
Demiglace, Napa Cabbage Tzatziki
THE SONOMA MIXED GRILLE
Organic Salmon | Filet Mignon and Mushroom Kabob
Celeriac Crab Cake | Indonesian Marinated Organic Tofu
Amish Free-Range Chicken Breast | Seared Ahi Tuna
Accompanied with fettuccine tomato basil or Asian-style vegetable
stir-fry. Sauces for dipping: Wasabi Jalapeno Emulsion -
Tamarind Ginger Glaze - Minted Cucumber Yogurt - Spicy
Romesco
Chargrilled, Anchor Steam Beignets, Roasted Local Corn, Black
Bean, Cilantro, Spicy Romesco, Slaw
PROSCIUTTO WRAPPED DIVER SCALLOPS
La Quercia Farms Prosciutto, Grilled Local Romaine Hearts,
Crispy Potato, Preserved Lemon-Tarragon Buerre Blanc
AHI THREE WAYS
Sushi Grade Tartare, Picholine, Fines Herb, Chopped Egg,
Shallot, Truffle Oil, Grilled Ciabatta
Seared, Local Corn and Tomato Gastrique, Whipped Potato
Tuna Kafta, Braised Tomato, Minted Cucumber-Yogurt Sauce
POTATO GNOCCHI
Haricots Verts, Wild Foraged Chanterelle Mushrooms, Roasted
Pearl Onion, Grilled Local Corn, Cilantro Pesto, Gran Cru Gruyere,
Toasted Bread Crumbs
LOCAL PORK LOIN
Rosemary Studded, Roasted Local Corn and Buttermilk Polenta,
Blueberry and Local Arugula Salad, Aged Balsamic
CHAR SU DUCK
Steamed Sticky Rice, Cashews, Bean Paste, Red Chili, Cilantro,
Daikon, Haricots Verts Stir-Fry
MOROCCAN BRAISED LAMB RAVIOLI
Braised Jamison Farms Lamb in Fresh Semolina Pasta, San
Marzano Tomatoes, Dates, Moroccan Spices, Minted
Cucumber-Yogurt Sauce
VEAL STRIPLOIN
Twin Veal Strip, Grilled Local Peach, Wild Foraged Chanterelle
Mushroom, Local Hydro Cress, Whipped Potatoes, Black Garlic
Demiglace
GRILLED FILET MIGNON
Grilled Center Cut Filet, Dill Scalloped Potatoes, Haricot Vert,
Demiglace, Napa Cabbage Tzatziki
THE SONOMA MIXED GRILLE
Organic Salmon | Filet Mignon and Mushroom Kabob
Celeriac Crab Cake | Indonesian Marinated Organic Tofu
Amish Free-Range Chicken Breast | Seared Ahi Tuna
Accompanied with fettuccine tomato basil or Asian-style vegetable
stir-fry. Sauces for dipping: Wasabi Jalapeno Emulsion -
Tamarind Ginger Glaze - Minted Cucumber Yogurt - Spicy
Romesco
$85 per person ($55 without wine)
If you like surprises, then let me decide what's on your plate this
evening: Four courses, four wines. Some courses may be from
our regular menu some may not. Intrigued? Even your server may
not know what you will dine on until he or she serves it. A
vegetarian version is also available.
If you like surprises, then let me decide what's on your plate this
evening: Four courses, four wines. Some courses may be from
our regular menu some may not. Intrigued? Even your server may
not know what you will dine on until he or she serves it. A
vegetarian version is also available.
Any 3 selections 35 | Any 4 selections 45 | Any 5 selections 55
(per person)
GRILLED LAUGHING BIRD SHRIMP CEVICHE - Sustainably
Farmed Belizean Shrimp, Hearts of Palm, Local Tomato, Lime,
Cilantro, Habanero, Handmade Local Corn Tortilla Chips
AVOCADO AND CRABMEAT TIAN - Crouton, Spicy Mayonnaise,
Cucumber, Tomato, Red Onion, Chili Oil
WILD MUSHROOM FLATBREAD - Shitake, Oyster and Portobello,
Roasted Tomato, Firefly Farms Allegheny Chevre, Kalamata
Olives, Cilantro Pesto
SONOMA SALAD - Mesclun and Romaine, Asian Pear Julienne,
Point Reyes Blue, Applewood Smoked Bacon, Dijon Vinaigrette
CAPRESE SALAD - Local Heirloom Tomato, Homemade Fresh
Mozzarella, Fresh Mango, Basil, Aji, Extra Virgin Olive Oil
SAN FRANCISCO CAESAR - Fresh Torn Romaine, White Anchovy,
Roasted Sesame, Grilled Sourdough Crouton, Reggiano,
Homemade Dressing with Local Organic, Free-Range Eggs
POTATO GNOCCHI - Haricot Vert, Wild Foraged Chanterelle
Mushrooms, Roasted Pearl Onion, Grilled Local Corn, Cilantro
Pesto, Gran Cru Gruyere, Toasted Bread Crumbs
ORGANIC SALMON - Chargrilled, Anchor Steam Beignets,
Roasted Local Corn, Black Bean, Cilantro, Spicy Romesco, Slaw
MOROCCAN BRAISED LAMB RAVIOLI - Braised Jamison Farms
Lamb in Fresh Semolina Pasta, San Marzano Tomatoes, Dates,
Moroccan Spices, Minted Cucumber-Yogurt Sauce
CHAR SU DUCK - Steamed Sticky Rice, Cashews, Bean Paste,
Red Chili, Cilantro, Daikon, Haricots Verts Stir-Fry
VEAL STRIPLOIN - Twin Veal Strip, Grilled Local Peach, Wild
Foraged Chanterelle Mushroom, Local Hydro Cress, Whipped
Potatoes, Black Garlic Demiglace
GRILLED FILET MIGNON - Grilled Center Cut Filet, Dill Scalloped
Potatoes, Hariocots Verts, Demiglace, Napa Cabbage Tzatziki
CHEESE TASTING
GIANDUJA TARTLETTE
LEMON MERINGUE CHEESECAKE
ICE CREAM SANDWICH TRIO
VANILLA BEAN CRÈME BRULÉE
(per person)
GRILLED LAUGHING BIRD SHRIMP CEVICHE - Sustainably
Farmed Belizean Shrimp, Hearts of Palm, Local Tomato, Lime,
Cilantro, Habanero, Handmade Local Corn Tortilla Chips
AVOCADO AND CRABMEAT TIAN - Crouton, Spicy Mayonnaise,
Cucumber, Tomato, Red Onion, Chili Oil
WILD MUSHROOM FLATBREAD - Shitake, Oyster and Portobello,
Roasted Tomato, Firefly Farms Allegheny Chevre, Kalamata
Olives, Cilantro Pesto
SONOMA SALAD - Mesclun and Romaine, Asian Pear Julienne,
Point Reyes Blue, Applewood Smoked Bacon, Dijon Vinaigrette
CAPRESE SALAD - Local Heirloom Tomato, Homemade Fresh
Mozzarella, Fresh Mango, Basil, Aji, Extra Virgin Olive Oil
SAN FRANCISCO CAESAR - Fresh Torn Romaine, White Anchovy,
Roasted Sesame, Grilled Sourdough Crouton, Reggiano,
Homemade Dressing with Local Organic, Free-Range Eggs
POTATO GNOCCHI - Haricot Vert, Wild Foraged Chanterelle
Mushrooms, Roasted Pearl Onion, Grilled Local Corn, Cilantro
Pesto, Gran Cru Gruyere, Toasted Bread Crumbs
ORGANIC SALMON - Chargrilled, Anchor Steam Beignets,
Roasted Local Corn, Black Bean, Cilantro, Spicy Romesco, Slaw
MOROCCAN BRAISED LAMB RAVIOLI - Braised Jamison Farms
Lamb in Fresh Semolina Pasta, San Marzano Tomatoes, Dates,
Moroccan Spices, Minted Cucumber-Yogurt Sauce
CHAR SU DUCK - Steamed Sticky Rice, Cashews, Bean Paste,
Red Chili, Cilantro, Daikon, Haricots Verts Stir-Fry
VEAL STRIPLOIN - Twin Veal Strip, Grilled Local Peach, Wild
Foraged Chanterelle Mushroom, Local Hydro Cress, Whipped
Potatoes, Black Garlic Demiglace
GRILLED FILET MIGNON - Grilled Center Cut Filet, Dill Scalloped
Potatoes, Hariocots Verts, Demiglace, Napa Cabbage Tzatziki
CHEESE TASTING
GIANDUJA TARTLETTE
LEMON MERINGUE CHEESECAKE
ICE CREAM SANDWICH TRIO
VANILLA BEAN CRÈME BRULÉE
GIANDUJA TARTLETTE
Hazelnut butter caramel, chocolate ganache, Frangelico gelato
LEMON MERINGUE CHEESECAKE
Early Grey meringue, poppy graham crust, blueberry tea reduction
VANILLA BEAN CREME BRULEE WITH STRAWBERRY MINT SALSA
PEANUT BUTTER SEMIFREDDO
Chocolate ganache, caramelized bananas, peanut brittle
MANGO TORTE
Key Lime cake, mango chibouste, rum cream, passion fruit syrup
TAPAS DOLCE
Chef's sampling of desserts
HOUSE-MADE ICE CREAM AND SORBET
CHEESE AND FRESH FRUIT PLATE
Hazelnut butter caramel, chocolate ganache, Frangelico gelato
LEMON MERINGUE CHEESECAKE
Early Grey meringue, poppy graham crust, blueberry tea reduction
VANILLA BEAN CREME BRULEE WITH STRAWBERRY MINT SALSA
PEANUT BUTTER SEMIFREDDO
Chocolate ganache, caramelized bananas, peanut brittle
MANGO TORTE
Key Lime cake, mango chibouste, rum cream, passion fruit syrup
TAPAS DOLCE
Chef's sampling of desserts
HOUSE-MADE ICE CREAM AND SORBET
CHEESE AND FRESH FRUIT PLATE
