Happy Valentine's Day
FOUR COURSE MENU - $85 PER PERSON
Due to limited seating, reservations are highly recommended. You can book it via Open table or call us directly.
FOUR COURSE MENU - $85 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 Gloria Ferrer Blanc de Blanc mignonette and orange caviar
SHRIMP SKEWERS
Shrimp & charred pineapple skewer, strawberry relish over baby arugula
EGGPLANT TERRINE
Eggplant, spinach, red pepper, fresh mozzarella, pesto, roasted red pepper coulis
SECOND
LOBSTER MISO
Maine lobster meat, green onions, carrots, mushroom and daikon
BEET SALAD
Roasted red beets, grapefruit, shaved fennel, radicchio, arugula with Colosia Oloroso sherry vinaigrette
ENTREE
TORTELLINI
Homemade three cheese tortellini, brown sage butter & truffle oil
RACK OF LAMB
Grilled rack of lamb with garlic mashed potato, Gloria Ferrer Pinot Noir & Lavender white chocolate sauce
SEARED SCALLOPS
Pan seared scallops, lemon saffron beurre blanc, baby carrots and green beans
MAHI MAHI
poppy seed crusted seared Mahi, grilled asparagus, pomegranate sauce
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 and we look forward to serving you all!
OYSTER TRIO
Oysters in half shell with Gloria Ferrer Blanc de Blanc mignonette and orange caviar
SHRIMP SKEWERS
Shrimp & charred pineapple skewer, strawberry relish over baby arugula
EGGPLANT TERRINE
Eggplant, spinach, red pepper, fresh mozzarella, pesto, roasted red pepper coulis
SECOND
LOBSTER MISO
Maine lobster meat, green onions, carrots, mushroom and daikon
BEET SALAD
Roasted red beets, grapefruit, shaved fennel, radicchio, arugula with Colosia Oloroso sherry vinaigrette
ENTREE
TORTELLINI
Homemade three cheese tortellini, brown sage butter & truffle oil
RACK OF LAMB
Grilled rack of lamb with garlic mashed potato, Gloria Ferrer Pinot Noir & Lavender white chocolate sauce
SEARED SCALLOPS
Pan seared scallops, lemon saffron beurre blanc, baby carrots and green beans
MAHI MAHI
poppy seed crusted seared Mahi, grilled asparagus, pomegranate sauce
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 and we look forward to serving you all!
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