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.
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 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.
SONOMA SALAD 9
Mesclun and Romaine, Local Pear Julienne, Tomato, Point Reyes
Blue, Apple-Wood Smoked Bacon,
Dijon Vinaigrette
SLOW ROASTED BEET AND POACHED PEAR NAPOLEAN 10
Herbed Fire Fly Farms Goat Cheese, Arugula Oil, Balsamic, Micro
Red Veined Sorrel
SWEET AND SPICY SALAD 10
Local Fingerling Potato Chips, Chipotle, Local Greens, Arugula,
Dried Cranberries and Candied Pistachios,
Moody Blues Blue Cheese, Dijon Vinaigrette
PANZANELLA 9
Local Crispy Croutons, Spinach, Red Onion, Fennel, Roasted Red
Peppers, Sundried Tomato Vinaigrette,
Grana Padano Cheese
Mesclun and Romaine, Local Pear Julienne, Tomato, Point Reyes
Blue, Apple-Wood Smoked Bacon,
Dijon Vinaigrette
SLOW ROASTED BEET AND POACHED PEAR NAPOLEAN 10
Herbed Fire Fly Farms Goat Cheese, Arugula Oil, Balsamic, Micro
Red Veined Sorrel
SWEET AND SPICY SALAD 10
Local Fingerling Potato Chips, Chipotle, Local Greens, Arugula,
Dried Cranberries and Candied Pistachios,
Moody Blues Blue Cheese, Dijon Vinaigrette
PANZANELLA 9
Local Crispy Croutons, Spinach, Red Onion, Fennel, Roasted Red
Peppers, Sundried Tomato Vinaigrette,
Grana Padano Cheese
CRISPY INDONESIAN GLAZED DUCK 28
Sweet and Spicy Stir Fried Seasonal Vegetables, Crispy Sushi
Rice Cake, Fried Scallion
CIOPPINO* 35
Market Fresh Fish, Diver Scallops, Mussels, Wild Caught Shrimp,
Fennel, Carrots, Onion, Celery,
Spicy Saffron and Tomato Broth, Grilled Sourdough
BRAISED LOCAL POT ROAST RAVIOLI 24
Sherry Tomato Cream, Julienne Root Vegetables, Watercress
WESTERN PENNSYLVANIA PORK LOIN* 24
Creamy Bear Flag Dry Jack Polenta Cakes, Local Rainbow Chard,
Tomato and Fennel Jam, Orange Butter
ORGANIC LOCH DOURT SALMON* 28
Spicy Brussel Sprouts, Rutabaga Curry, Scallions, Cashews,
Local Micro Greens
LAMB OSSO BUCCO 32
Braised Jamison Farms Lamb Shank, Roasted Root Vegetables,
Tomato and Lamb Jus, Grana Padano Cheese
PAN SEARED DIVER SCALLOPS* 28
Spiced Kabocha Squash Puree, Seared Braised Local Pork Belly,
Cider Reduction
CHICKEN CASSOULET * 24
Adzuki, Flageolet, Beluga Lentils, Park Farms Roasted Thigh and
Breast, Winter Vegetables, Pinot Noir Reduction, Grilled Baguette
TWIN BACON WRAPPED VEAL MEDALLIONS* 30
Truffled Whipped Potatoes, Wild Foraged Maitake Mushrooms,
Local Pears, Crispy Sage
FILET MIGNON* 34
Grilled Filet, Creamy Whipped Potatoes, Broccolini, Hearts of
Palm, Point Reyes Blue Cheese,
Truffle Vin, Demi-Glace
STUFFED & ROASTED KABOCHA SQUASH 19
Wild Rice, Dried Cherries, Toasted Almonds, Fennel, Citrus,
Sauce, Royer Mountain Mornay
THE SONOMA MIXED GRILLE
One Selection 16
Two Selections 26
Three Selections 33
Grilled
Salmon*
Filet Mignon and Mushroom Kabob*
Green Mango and CurryCrab Cake
Tempura Fried Shrimp
Park Farms Free-Range Chicken Breast*
Seared Ahi Tuna*
Accompanied with Fettuccine Tomato Basil or Asian Style
Vegetable Stir-Fry
Sauces for Dipping: Wasabi and Jalapeno Emulsion - Tamarind
Ginger Glaze - Minted Cucumber Yogurt - Spicy Saffron
Remoulade – Thai Peanut Sauce
* These items are cooked to order. Consuming raw or undercooked meats, poultry,
seafood, shellfish or eggs may increase your risk of food borne illness.
Sweet and Spicy Stir Fried Seasonal Vegetables, Crispy Sushi
Rice Cake, Fried Scallion
CIOPPINO* 35
Market Fresh Fish, Diver Scallops, Mussels, Wild Caught Shrimp,
Fennel, Carrots, Onion, Celery,
Spicy Saffron and Tomato Broth, Grilled Sourdough
BRAISED LOCAL POT ROAST RAVIOLI 24
Sherry Tomato Cream, Julienne Root Vegetables, Watercress
WESTERN PENNSYLVANIA PORK LOIN* 24
Creamy Bear Flag Dry Jack Polenta Cakes, Local Rainbow Chard,
Tomato and Fennel Jam, Orange Butter
ORGANIC LOCH DOURT SALMON* 28
Spicy Brussel Sprouts, Rutabaga Curry, Scallions, Cashews,
Local Micro Greens
LAMB OSSO BUCCO 32
Braised Jamison Farms Lamb Shank, Roasted Root Vegetables,
Tomato and Lamb Jus, Grana Padano Cheese
PAN SEARED DIVER SCALLOPS* 28
Spiced Kabocha Squash Puree, Seared Braised Local Pork Belly,
Cider Reduction
CHICKEN CASSOULET * 24
Adzuki, Flageolet, Beluga Lentils, Park Farms Roasted Thigh and
Breast, Winter Vegetables, Pinot Noir Reduction, Grilled Baguette
TWIN BACON WRAPPED VEAL MEDALLIONS* 30
Truffled Whipped Potatoes, Wild Foraged Maitake Mushrooms,
Local Pears, Crispy Sage
FILET MIGNON* 34
Grilled Filet, Creamy Whipped Potatoes, Broccolini, Hearts of
Palm, Point Reyes Blue Cheese,
Truffle Vin, Demi-Glace
STUFFED & ROASTED KABOCHA SQUASH 19
Wild Rice, Dried Cherries, Toasted Almonds, Fennel, Citrus,
Sauce, Royer Mountain Mornay
THE SONOMA MIXED GRILLE
One Selection 16
Two Selections 26
Three Selections 33
Grilled
Salmon*
Filet Mignon and Mushroom Kabob*
Green Mango and CurryCrab Cake
Tempura Fried Shrimp
Park Farms Free-Range Chicken Breast*
Seared Ahi Tuna*
Accompanied with Fettuccine Tomato Basil or Asian Style
Vegetable Stir-Fry
Sauces for Dipping: Wasabi and Jalapeno Emulsion - Tamarind
Ginger Glaze - Minted Cucumber Yogurt - Spicy Saffron
Remoulade – Thai Peanut Sauce
* 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
Jameson Farms Merguez Sausage Bruschetta, Roasted Eggplant
Tomato, Hidden Hills Feta, Basil Puree
Wild Caught Gulf Shrimp Tempura, Sweet Soy, Spicy Sesame
Pickled Cucumber
Braised Local Pot Roast Ravioli, Sherry Tomato Cream, Julienne
Root Vegetables, Watercress
Mojo Criollo Marinated Filet Mignon Pinchos, Harrisa Mayo, Pickled
Peach Slaw
Seared Diver Scallops, Kabocha Squash Puree, Cider Reduction
FISHERMAN’S WHARF CHOWDER 8
Clams, Shrimp, Scallops, Salmon, Sourdough Bread Bowl
VEGETARIAN FRENCH ONION SOUP 6
Rustic Crouton, Jarlsberg Swiss
SOUP DU JOUR 5
Changing daily and made from as many farm fresh local ingredients as
possible
MED PLATE 10
Flageolet Hummus, Local Bolton Feta and Cold Filtered Olive Oil
Garnished with Hearts of Palm and
Sun Dried Tomato, Quinoa Tabbouleh, Imported Olives, Grilled Pita
WILD MUSHROOM FLATBREAD 12
Shitake, Oyster and Portobello, Roasted Tomato, Firefly Farms
Allegheny Chevre, Kalamata Olives,
Cilantro Pesto
SEASONAL FLATBREAD 12
Chef’s choice of seasonal ingredients
LOCAL CIDER BRAISED PORK BELLY 11
Celery Root Puree, Cider Reduction, Cinnamon Sugar Lotus Root
TEMPURA SHRIMP 12
Wild Caught Gulf Shrimp, Spicy Sesame Pickled Cucumber, Sweet Soy,
Wasabi Emulsion, Local Micro Greens
AVOCADO AND CRABMEAT TIAN 13
Crouton, Spicy Mayonnaise, Cucumber, Tomato, Red Onion, Chili Oil
JAMESON FARMS MERGUEZ SAUSAGE MOUSSAKA BRUSCHETTA 14
Toasted Baguette, Roasted Eggplant, Tomato, Hidden Hills Local Feta,
Basil Puree
PECAN CRUSTED HALOUMI 10
Jalapeño Potato Puree, Mango Avocado Salsa, Blood Orange Reduction
GREEN MANGO AND CURRY CRAB CAKE 14
Crispy Cabbage, Julienne Carrot, Watercress, Daikon Vinaigrette
Jameson Farms Merguez Sausage Bruschetta, Roasted Eggplant
Tomato, Hidden Hills Feta, Basil Puree
Wild Caught Gulf Shrimp Tempura, Sweet Soy, Spicy Sesame
Pickled Cucumber
Braised Local Pot Roast Ravioli, Sherry Tomato Cream, Julienne
Root Vegetables, Watercress
Mojo Criollo Marinated Filet Mignon Pinchos, Harrisa Mayo, Pickled
Peach Slaw
Seared Diver Scallops, Kabocha Squash Puree, Cider Reduction
FISHERMAN’S WHARF CHOWDER 8
Clams, Shrimp, Scallops, Salmon, Sourdough Bread Bowl
VEGETARIAN FRENCH ONION SOUP 6
Rustic Crouton, Jarlsberg Swiss
SOUP DU JOUR 5
Changing daily and made from as many farm fresh local ingredients as
possible
MED PLATE 10
Flageolet Hummus, Local Bolton Feta and Cold Filtered Olive Oil
Garnished with Hearts of Palm and
Sun Dried Tomato, Quinoa Tabbouleh, Imported Olives, Grilled Pita
WILD MUSHROOM FLATBREAD 12
Shitake, Oyster and Portobello, Roasted Tomato, Firefly Farms
Allegheny Chevre, Kalamata Olives,
Cilantro Pesto
SEASONAL FLATBREAD 12
Chef’s choice of seasonal ingredients
LOCAL CIDER BRAISED PORK BELLY 11
Celery Root Puree, Cider Reduction, Cinnamon Sugar Lotus Root
TEMPURA SHRIMP 12
Wild Caught Gulf Shrimp, Spicy Sesame Pickled Cucumber, Sweet Soy,
Wasabi Emulsion, Local Micro Greens
AVOCADO AND CRABMEAT TIAN 13
Crouton, Spicy Mayonnaise, Cucumber, Tomato, Red Onion, Chili Oil
JAMESON FARMS MERGUEZ SAUSAGE MOUSSAKA BRUSCHETTA 14
Toasted Baguette, Roasted Eggplant, Tomato, Hidden Hills Local Feta,
Basil Puree
PECAN CRUSTED HALOUMI 10
Jalapeño Potato Puree, Mango Avocado Salsa, Blood Orange Reduction
GREEN MANGO AND CURRY CRAB CAKE 14
Crispy Cabbage, Julienne Carrot, Watercress, Daikon Vinaigrette
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