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 a jam purée
CARPACCIO
Thin smoked salmon slices, baby arugula, shaved parmesan,fried capers, lime basil oil
SECOND COURSE
TOMATO BISQUE
Oven roasted heirlooms, mascarpone cheese, garlic crostini
POMEGRANATE SALAD
Feta, pistachios, frisée, radicchio, champagne vinaigrette
ENTREE
GNOCCHI
Home made potato gnocchi with truffle cream sauce
SCALLOP RISOTTO
Italian carnaroli rice, pan seared scallops, saffron, mascarpone cheese and chives
BLUE NOSE SEABASS
Baked seabass with tuscan lentils, gremolata
RACK OF LAMB
Grilled lamb with lavender crust served garlic mashed potato, porcini mushrooms red wine reduction
DESSERT
CHOCOLATE TORTE
Homemade gluten free chocolate torte with vanilla cream
PROFITEROLES
Puff pastry filled with vanilla gelato, chocolate sauce
CHEESE CAKE
Classic cheese cake in a strawberry sauce
Executive Chef : Saul Razo
Four Course Menu - $80 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 a jam purée
CARPACCIO
Thin smoked salmon slices, baby arugula, shaved parmesan,fried capers, lime basil oil
SECOND COURSE
TOMATO BISQUE
Oven roasted heirlooms, mascarpone cheese, garlic crostini
POMEGRANATE SALAD
Feta, pistachios, frisée, radicchio, champagne vinaigrette
ENTREE
GNOCCHI
Home made potato gnocchi with truffle cream sauce
SCALLOP RISOTTO
Italian carnaroli rice, pan seared scallops, saffron, mascarpone cheese and chives
BLUE NOSE SEABASS
Baked seabass with tuscan lentils, gremolata
RACK OF LAMB
Grilled lamb with lavender crust served garlic mashed potato, porcini mushrooms red wine reduction
DESSERT
CHOCOLATE TORTE
Homemade gluten free chocolate torte with vanilla cream
PROFITEROLES
Puff pastry filled with vanilla gelato, chocolate sauce
CHEESE CAKE
Classic cheese cake in a strawberry sauce
Executive Chef : Saul Razo
Four Course Menu - $80 Per Person
Beverages, tax and tip not included
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