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CHICKEN CAESAR SALAD - 15
Crispy baby hearts of romaine, shaved pecorino romano, garlic croutons and homemade anchovy dressing served with Mary’s Free Range Chicken Breast PRAWN SALAD - 16 Prawns over with Bosc pears, radicchio, baby kale, watermelon radish, candied walnuts, Danish bleu cheese and raspberry vinaigrette STEAK SALAD - 17 Angus Hanger steak served with romaine lettuce, mixed greens, cherry tomatoes, cucumber, fetta chesse, vinaigrette WILD KING SALMON SALAD - 18 Grilled wild king salmon served with baby spinach, diced mango, cherry tomatoes, cucumbers and a raspberry vinaigrette |
ALL SANDWICHES & BURGERS SERVED WITH CHOICE OF
- Soup • Side Salad • Fries - VEGGIE BURGER - 11 Served with cucumbers, sprouts, avocado, tomato and pesto aioli on a brioche bun (ADD 2.00 each) Mushrooms • Marin Blue • Jack • Cheddar • Cambozola • Goat Cheese SG CHEESEBURGER - 15 Naturally raised Niman Ranch ¼ lb beef patty with caramelized onions, served on a Dutch crunch roll, and choice of cheese Marin Blue • Cheddar • Cambozola • Goat Cheese • Jack (ADD $2.50 each) Bacon • Mushrooms • Avocado SG BLT - 12 Bacon, lettuce, and tomato served on a ciabatta roll (ADD CHEESE $2.00) Marin Blue • Cheddar • Cambozola • Jack • Goat Cheese CHICKEN SANDWICH - 13 Cajun seasoned chicken breast with bacon, fresh mozzarella, tomatoes, and homemade BBQ sauce served on a ciabatta roll STEAK SANDWICH - 14 Angus Hanger steak with baby arugula, cambozola, roasted red peppers, and balsamic sauce served on sourdough bread |
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CAVATAPPI AL POMODORO - 16
With fresh picked tomatoes roughly chopped, simmered basil leaves, garlic and extra virgin olive oil topped with shaved pecorino
SPINACH RAVIOLI - 20
Homemade spinach ravioli filled with fresh spinach and ricotta cheese served on a lemongrass cream sauce
FRESH HOMEMADE SEAFOOD LINGUINE - 25
Clams, calamari, mussels and prawns in a garlic chili chardonnay sauce
HOMEMADE SAFFRON PAPPARDELLE - 26
Wide saffron pasta sautéed with tiger prawns, baby arugula, sun dried tomatoes with a light lobster sauce
WILD KING SALMON - 29
Grilled salmon served over roasted fava bean, butternut squash, roasted red peppers on a lemon beurre blanc
and garnished with microgreens
FILET MIGNON - 38
Certified Angus beef tenderloin, served with garlic mashed potatoes, grilled asparagus, topped with a bleu cheese butter
CAVATAPPI AL POMODORO - 16
With fresh picked tomatoes roughly chopped, simmered basil leaves, garlic and extra virgin olive oil topped with shaved pecorino
SPINACH RAVIOLI - 20
Homemade spinach ravioli filled with fresh spinach and ricotta cheese served on a lemongrass cream sauce
FRESH HOMEMADE SEAFOOD LINGUINE - 25
Clams, calamari, mussels and prawns in a garlic chili chardonnay sauce
HOMEMADE SAFFRON PAPPARDELLE - 26
Wide saffron pasta sautéed with tiger prawns, baby arugula, sun dried tomatoes with a light lobster sauce
WILD KING SALMON - 29
Grilled salmon served over roasted fava bean, butternut squash, roasted red peppers on a lemon beurre blanc
and garnished with microgreens
FILET MIGNON - 38
Certified Angus beef tenderloin, served with garlic mashed potatoes, grilled asparagus, topped with a bleu cheese butter
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
