NEW YEAR'S EVE SPECIAL
(Four course Prix Fixe Menu)
Please choose one item from each course
FIRST COURSE
RAW OYSTER TRIO
Three fresh Royal Miyagi oysters, sriracha champagne mignonette
CRISPY POLENTA
Crispy polenta served with a tomato relish and sweet potato jam purée
CARPACCIO
Thinly sliced tuna, baby arugula, shaved parmesan,fried capers, lime, basil oil
SECOND COURSE
CLAM CHOWDER
New England style clam chowder
BLOOD ORANGE SALAD
Feta, pistachios, frisée, radicchio, champagne vinaigrette
ENTREE
GNOCCHI
Brown sage butter, cremini mushrooms, white truffle oil
LOBSTER RAVIOLI
Fresh Maine Lobster, saffron lemon cream sauce garnished with caviar
MAHI MAHI
Baked Mahi stuffed with Dungeness crab served with sautéed spinach and lemongrass sauce
FILET MINGNON NAPOLITANO
Certified Angus beef tenderloin oven roasted with porcini mushroom, herbs, parmesan, broccolini, puff pastry and port reduction sauce
DESSERT
CHOCOLATE TORTE
Homemade gluten free chocolate torte with vanilla cream
CREME BRULEE
Creamy custard decorated with berries and topped with carmelized sugar
CHEESE CAKE
Classic cheese cake in a strawberry sauce
Executive Chef : Saul Razo
Four Course Menu - $85 Per Person
Beverages, tax and tip not included
(Four course Prix Fixe Menu)
Please choose one item from each course
FIRST COURSE
RAW OYSTER TRIO
Three fresh Royal Miyagi oysters, sriracha champagne mignonette
CRISPY POLENTA
Crispy polenta served with a tomato relish and sweet potato jam purée
CARPACCIO
Thinly sliced tuna, baby arugula, shaved parmesan,fried capers, lime, basil oil
SECOND COURSE
CLAM CHOWDER
New England style clam chowder
BLOOD ORANGE SALAD
Feta, pistachios, frisée, radicchio, champagne vinaigrette
ENTREE
GNOCCHI
Brown sage butter, cremini mushrooms, white truffle oil
LOBSTER RAVIOLI
Fresh Maine Lobster, saffron lemon cream sauce garnished with caviar
MAHI MAHI
Baked Mahi stuffed with Dungeness crab served with sautéed spinach and lemongrass sauce
FILET MINGNON NAPOLITANO
Certified Angus beef tenderloin oven roasted with porcini mushroom, herbs, parmesan, broccolini, puff pastry and port reduction sauce
DESSERT
CHOCOLATE TORTE
Homemade gluten free chocolate torte with vanilla cream
CREME BRULEE
Creamy custard decorated with berries and topped with carmelized sugar
CHEESE CAKE
Classic cheese cake in a strawberry sauce
Executive Chef : Saul Razo
Four Course Menu - $85 Per Person
Beverages, tax and tip not included
Sonoma Grille and Bar I 165 West Napa Street, Sonoma, CA 95476
P: 707.938.7542 | [email protected] | F: 707.938.0764
P: 707.938.7542 | [email protected] | F: 707.938.0764