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.
TO-GO orders should be placed by Monday, February 13
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.
TO-GO orders should be placed by Monday, February 13
FIRST
OYSTER TRIO
Oysters in half shell with ponzu sesame sauce
AHI TARTARE
Freshly diced Ahi Tuna, ginger, garlic, chives with crispy crouton
MUSHROOM STRUDEL
Puff pastry filled with cremini, shallots, spinach and creme fraiche garnished with Bull's microgreens
SECOND
LOBSTER MISO
Main Lobster, green onions, carrots, mushrooms, ginger
PASSION SALAD
Blood orange, baby kale, edible flowers, toasted sunflower seeds, with Gloria Ferrer champagne vinaigrette
ENTREE
RAVIOLI
Spinach ravioli on a Pomodoro sauce with shaved Pecorino
FILET MIGNON
Oven roasted certified Angus Beef tenderloin, stuffed with spinach, smoked Guda, mushroom, served with garlic mashed potato and glossy red wine reduction
DUCK BREAST
Pan seared duck breast served with sauteed green beans and savory berry sauce
SEARED SCALLOPS
with grilled asparagus, lemon saffron sauce and crispy leeks
DESSERT
HONEY WINE PEAR
Slow baked Bosc pears, vanilla gelato, red wine sauce
RASPBERRY CHEESECAKE
Heart designed cheesecake served with berry coulis
VALENTINE'S CUSTARD
Rose petal and pistachio strawberry custard
Executive chef - Saul Razo
Happy Valentine's Day to everyone!
Look forward to serving you all!
OYSTER TRIO
Oysters in half shell with ponzu sesame sauce
AHI TARTARE
Freshly diced Ahi Tuna, ginger, garlic, chives with crispy crouton
MUSHROOM STRUDEL
Puff pastry filled with cremini, shallots, spinach and creme fraiche garnished with Bull's microgreens
SECOND
LOBSTER MISO
Main Lobster, green onions, carrots, mushrooms, ginger
PASSION SALAD
Blood orange, baby kale, edible flowers, toasted sunflower seeds, with Gloria Ferrer champagne vinaigrette
ENTREE
RAVIOLI
Spinach ravioli on a Pomodoro sauce with shaved Pecorino
FILET MIGNON
Oven roasted certified Angus Beef tenderloin, stuffed with spinach, smoked Guda, mushroom, served with garlic mashed potato and glossy red wine reduction
DUCK BREAST
Pan seared duck breast served with sauteed green beans and savory berry sauce
SEARED SCALLOPS
with grilled asparagus, lemon saffron sauce and crispy leeks
DESSERT
HONEY WINE PEAR
Slow baked Bosc pears, vanilla gelato, red wine sauce
RASPBERRY CHEESECAKE
Heart designed cheesecake served with berry coulis
VALENTINE'S CUSTARD
Rose petal and pistachio strawberry custard
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