MERRY CHRISTMAS! 
We will be serving the following a la carte menu from 4PM to 9PM on Christmas eve. ​
APPETIZERS  
  EGGPLANT CAPONATA 
 Sauteed Japanese eggplant, golden raisin, red peppers, capers, tomato sauce served on crispy parmesan bowl 

  CRAB CAKE 
Pan fried rock crab cake on bed of shaved fennel, baby kale and chipotle mango chutney

CARPACCIO 
Thinly sliced beef tenderloin with baby arugula, shaved Parmesan, fried capers and lime bail oil   

​SOUPS & SALADS

​LOBSTER BISQUE 

HOLIDAY APPLE SALAD(gf, v)
Shaved Fuji apples, radicchio, baby spinach, candied walnuts, whole grain honey mustard vinaigrette

SCALLOP SALAD
​Poppy seed crusted scallops, avocado, cucumber, cherry tomatoes, Bull’s microgreens, roasted red pepper Muscato sauce 
OCEAN VIEW
​MONTEREY BAY CALAMARI
Crispy calamari with sweet chili lime aioli

STEAMED MUSSELS
Prince Edward Island mussels in light tomato broth

SHRIMP COCKTAIL 
Chilled tiger prawns, cocktail sauce

STEAMED LIVE DUNGENESS CRAB
Served with clarified butter 
​
STEAMED LIVE MAINE LOBSTER
Served with clarified butter 

SEAFOOD PLATTER  
Chilled: ½Crab, ½Lobster, raw oyster on ½ shell, tiger prawns, ceviche of the day 

Hot:  Roasted ½ Crab, Grilled ½ lobster, steamed Manila clams, 4 BBQ oysters with  lemon garlic sauce, 4 grilled tiger prawns & crispy calamari

ENTREES
SPAGHETTI
Thin spaghetti, baby spinach, wild mushrooms, asparagus with garlic chili oil

LINGUINI FRA DIAVOLO 
Linguini with Manilla clams, chili flakes and light garlic marinara  sauce

HALIBUT 
Baked halibut with remoulade on a bed of spaghetti squash and marinara

CIOPPINO
Half Dungeness crab, salmon, prawns, calamari, clams, mussels, mildly spiced marinara lobster sauce

PRIME RIB 
Slow roasted 12 oz herb crusted prime rib, garlic mashed potatoes, au jus

SURF & TURF 
8 oz certified Angus beef filet, half Maine lobster with garlic mashed, demi glaze reduction 


DESSERTS
DAILY SPECIALS - S.Q.
Ask server
​
CREME BRULEE 
Creamy custard decorated with berries and topped with carmelized sugar

CHOCOLATE TORTE
Warm chocolate cake coated in a caramel sauce with scoop of vanilla gelato

TIRAMISU 
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