Happy Valentine's Day
FOUR COURSE MENU - $80 PER PERSON
Due to limited seating, reservations are highly recommended. You can book it via Open table or call us directly.
FOUR COURSE MENU - $80 PER PERSON
Due to limited seating, reservations are highly recommended. You can book it via Open table or call us directly.
FIRST
OYSTER TRIO
Oysters in half shell with champagne mignonette and orange caviar
SALMON CARPACCIO
Thinly sliced smoked salmon, fried capers, baby arugula, shaved parmesan with lime basil oil
MUSHROOM STRUDEL
Puff pastry filled with cremini, shallots, spinach and creme fraiche garnished with Bull's microgreens
SECOND
VALENTINE'S SOUP
Organic Smith apples, red beets and ginger
PASSION SALAD
Blood orange, baby kale, toasted sunflower seeds, crumbled bleu cheese on passion fruit vinaigrette
ENTREE
RAVIOLI
Homemade butternut squash ravioli, brown sage butter & truffle oil
FILET MIGNON
Oven roasted certified Angus Beef tenderloin, stuffed spinach, mushroom, served with port reduction
SEARED SCALLOPS
Pan seared scallops, garlic butter lemon sauce, baby carrots and green beans
SEABASS
poppy seed crusted seared seabass on a bed of butternut squash with sesame gochujang topped with persimmon ginger chutney
DESSERT
HONEY WINE PEAR
Slow baked Bosc pears, vanilla gelato, red wine sauce
RASPBERRY CHEESECAKE
Heart designed cheesecake served with berry coulis
VALENTINE'S CHOCOLATE BOWL
with raspberry mousse
Executive chef - Saul Razo
Happy Valentine's Day to everyone!
Look forward to serving you all!
OYSTER TRIO
Oysters in half shell with champagne mignonette and orange caviar
SALMON CARPACCIO
Thinly sliced smoked salmon, fried capers, baby arugula, shaved parmesan with lime basil oil
MUSHROOM STRUDEL
Puff pastry filled with cremini, shallots, spinach and creme fraiche garnished with Bull's microgreens
SECOND
VALENTINE'S SOUP
Organic Smith apples, red beets and ginger
PASSION SALAD
Blood orange, baby kale, toasted sunflower seeds, crumbled bleu cheese on passion fruit vinaigrette
ENTREE
RAVIOLI
Homemade butternut squash ravioli, brown sage butter & truffle oil
FILET MIGNON
Oven roasted certified Angus Beef tenderloin, stuffed spinach, mushroom, served with port reduction
SEARED SCALLOPS
Pan seared scallops, garlic butter lemon sauce, baby carrots and green beans
SEABASS
poppy seed crusted seared seabass on a bed of butternut squash with sesame gochujang topped with persimmon ginger chutney
DESSERT
HONEY WINE PEAR
Slow baked Bosc pears, vanilla gelato, red wine sauce
RASPBERRY CHEESECAKE
Heart designed cheesecake served with berry coulis
VALENTINE'S CHOCOLATE BOWL
with raspberry mousse
Executive chef - Saul Razo
Happy Valentine's Day to everyone!
Look forward to serving you all!
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