MERRY CHRISTMAS!
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APPETIZERS & SOUP
CLAM CHOWDER - 11 SCALLOPS - 19 Served with baby arugula, creamy shaved parmesan, fried capers and lime basil oil VEGETABLE STRUDEL - 14 Baked winter vegetables; butternut squash baked with spinach, sweet potatoes, parmesan wrap on puff pastry, roasted red pepper sauce SALADS
CAESAR SALAD -13 Crisp baby hearts of romaine, shaved pecorino romano, garlic croutons and anchovy caesar dressing BEET SALAD - 14 Baby arugula, hazelnut, goat cheese, citrus vinaigrette |
OCEAN VIEW
MONTEREY BAY CALAMARI - 16 Crispy calamari served with sweet chili lime aioli STEAMED MUSSELS - 17 Prince Edward Island mussels in a light tomato broth STEAMED CLAMS - 19 Fresh Manilla clams with garlic, parsley and white wine RAW OYSTERS IN HALF SHELL Blue Point | James River, VA-2.95 Marin Miyagi | Tomales Bay -2.95 Fanny Bay | British Columbia -2.95 Sampler (Three of each) - 23 HOT PLATTER FROM THE SEA - S.Q Half cracked Maine lobster, half cracked Dungeness crab, (Four) BBQ oysters with lemon garlic sauce, (Four) Grilled tiger shrimp COLD SEAFOOD PLATTER - S.Q. Half cracked Maine lobster, half cracked Dungeness crab, raw oysters on ½ shell, chilled tiger prawns and ceviche of the day LIVE DUNGENESS CRAB -S.Q. Served with clarified butter and one side MAINE LOBSTER - SQ Served with clarified butter and one side |
ENTREES
GNOCCHI - 26
Potato gnocchi with creamy sauce, goat cheese and toasted walnuts
HOMEMADE SAFFRON PAPPARDELLE - 29
Wide saffron pasta, tiger prawns, baby arugula, sun dried tomatoes, light lobster sauce
LOBSTER RISOTTO - 42
Half Maine lobster, carnaroli rice, butternut squash, mascarpone cheese, chives, lobster sauce
HALIBUT - 38
On a bed of roasted winter vegetables, cous cous, raspberry sauce with drizzle of basil oil
LOBSTER CIOPPINO - 55
Half Maine Lobster, salmon, prawns, calamari, clams, mussels, mildly spiced marinara lobster sauce
PRIME RIB - 48
Slow roasted 14 oz prime rib, baby zucchini, yellow squash, garlic mashed potatoes, au jus
( add ½ grilled main lobster +25)
DESSERTS
DAILY SPECIALS - S.Q.
Ask server
CREME BRULEE - 11
Creamy custard decorated with berries and topped with carmelized sugar
CHOCOLATE TORTE -11
Warm chocolate cake coated in a caramel sauce with scoop of vanilla gelato
TIRAMISU - 11
Espresso and rum soaked lady fingers, mascarpone cream and sprinkled with cinnamon and chocolate
Executive Chef: Saul Razo
Sonoma Grille and Bar I 165 West Napa Street, Sonoma, CA 95476
P: 707.938.7542 | info@sonomagrilleandbar.com | F: 707.938.0764
P: 707.938.7542 | info@sonomagrilleandbar.com | F: 707.938.0764
