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OUR COMMITMENT TO THE EARTH & PLATE
At Sonoma, the path from earth to plate is
simple and pure, altered just enough to make
the plate shine.  We believe that the integrity of
our ingredients is what defines our dishes.
Each month, the creation of these dishes is
driven by the flavors of the season, the
exceptional local, sustainable and organic
products harvested at their peak. We
meticulously choose 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; Penn’s Corner Farm
Alliance, Jamison Farms Lamb, Firefly Farms
Cheese, and Ron Gargasz organic grass fed
cattle rancher, to list just 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 Pastry Chef Julie Mosesso, 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.
SONOMA     9
Mixed Greens | Local Pear Julienne | Tomato | Point Reyes Blue|
Bacon | Dijon Vinaigrette

DUO OF BEET     11
Carrot and Pear | Bitter Greens | Candied Pistachios | Cashew
Vinaigrette | Beet Gastrique

SMOKED SALMON     10
Sesame Dressing | Candied Pistachios | Bitter Greens | Pickled
Onion
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KUROBUTA TENDERLOIN   28
Chorizo “Stuffing” | Creamed Kale | Pancetta | Cherry Gastrique

FREE RANGE VENISON    26
Shoulder Chop | Barley Risotto | Charred Tomato Pesto | Baby
Carrot

CRISPY INDONESIAN GLAZED DUCK      28
Sweet and Spicy Stir Fried Seasonal Vegetables | Cashews |
Sticky Rice Cakes | Fried Scallion

ONE POUND NEW  YORK STRIP*     39
Sweet Potato Puree | Prune Dust | Japanese Steak Sauce | Bok
Choy

RYE CRUSTED SALMON*    26    
Loch Duart Salmon | Butternut Squash Risotto | Dried Cranberries
| Swiss Chard | Ham Shank Broth

PAN SEARED DIVER SCALLOPS*     28  
Wasabi Whipped Potatoes | Pickled Radish | Ponzu Beurre Blanc

BRONZINO      28
Grilled Romaine | West Point Whole Grain | Red Pepper Foam |
Capers | Crab Dressing

FILET MIGNON*    36    
Potatoes Scalloped | Charred Broccolini | Leek Confit |
“Homegrown” Demi

THREE ONION CANNELLONI     19
Mushroom | Arugula | Beurre Noisette Cream


THE SONOMA MIXED GRILLE
One Selection    16
Two Selections    26
Three Selections    33
                         
Grilled Loch Duart Salmon*
Filet Mignon and Mushroom Kabob*
Green Mango and CurryCrab Cake
Tempura Fried Shrimp
Park Farms Free-Range Chicken Breast*
Herbed Bronzino
Grilled Marinated Tofu      

Accompanied with Fettuccine Tomato Basil or Asian Style
Vegetable Stir-Fry

Sauces for Dipping: Minted Cucumber Yogurt | Spicy Saffron Aioli |
Chardonnay Hot Sauce | White Truffle Wasabi |Tamarind Ginger


* These items are cooked to order. Consuming raw or undercooked meats, poultry,
seafood, shellfish or eggs may increase your risk of food borne illness.
TAPAS PLATTER* for two    24    
   Wagyu Brisket – Kraut | Jarlsberg | Saffron Aioli | Marble Rye
   Skate Wing – Chicken Fried | Pickled Peppers and Kale | Cucumber

        
Ranch
    Pork Belly - BBQ | Squash Puree | Ginger Slaw
     Halloumi - Chimichurri | Craisins
      Diver Scallop Tataki – Local Melon Parisienne | Ponzu Vinaigrette

CRAB BISQUE      8
Crab Claw Beignet | Crème Fraiche | Chives

VEGETARIAN FRENCH ONION SOUP     6   
Rustic Crouton | Jarlsberg

SOUP DU JOUR     5

WILD MUSHROOM NAAN     10
Mushroom Confit | Roasted Tomato | Chevre | Kalamata | Arugula |
Cilantro Pesto

SALMON CURE     10
“Everything” Spices | Crème Fraiche | Pickled Red Onion | West Point
Toast

SCRATCH GNUDI     11
Ricotta Dumpling | Tomato | Edamame | Beech Mushroom

AVOCADO AND JUMBO LUMP TIAN     13
Red Onion | Cucumber | Sesame Crouton | Chili Oil

WAGYU TATAKI      14
Flat Iron | Egg Salad | Thai Basil Vinaigrette

HALLOUMI     9
Chimichurri | Craisins
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