OUR COMMITMENT TO THE EARTH & PLATE
At Sonoma, the path from earth to plate is
simple and pure, altered just enough to make
the plate shine. We believe that the integrity of
our ingredients is what defines our dishes.
Each month, the creation of these dishes is
driven by the flavors of the season, the
exceptional local, sustainable and organic
products harvested at their peak. We
meticulously choose purveyors and farmers
that inspire us. Those that treat the earth and
their food with the same passion and love that
we have are our partners in creating a
beautiful, gratifying meal; Penn’s Corner Farm
Alliance, Jamison Farms Lamb, Firefly Farms
Cheese, and Ron Gargasz organic grass fed
cattle rancher, to list just a few.
At Sonoma, the path from earth to plate is
simple and pure, altered just enough to make
the plate shine. We believe that the integrity of
our ingredients is what defines our dishes.
Each month, the creation of these dishes is
driven by the flavors of the season, the
exceptional local, sustainable and organic
products harvested at their peak. We
meticulously choose purveyors and farmers
that inspire us. Those that treat the earth and
their food with the same passion and love that
we have are our partners in creating a
beautiful, gratifying meal; Penn’s Corner Farm
Alliance, Jamison Farms Lamb, Firefly Farms
Cheese, and Ron Gargasz organic grass fed
cattle rancher, to list just a few.
Our menus are a reflection of this belief. The menus change monthly
to showcase seasonally influenced, ingredient-focused cuisine.
Creating a new menu each month allows us to develop dishes driven
by the flavors of the season and the exceptional local products just
harvested at their peak. Each dish accentuates the purity of the
ingredients, with complementing preparations and pairings.
Conceptualized by Pastry Chef Julie Mosesso, Sonoma Grille’s
dessert selections are hand-crafted in-house and delivered as an
artistic presentation. The homemade ice cream creations are the
perfect happy-ending. Enjoy.
to showcase seasonally influenced, ingredient-focused cuisine.
Creating a new menu each month allows us to develop dishes driven
by the flavors of the season and the exceptional local products just
harvested at their peak. Each dish accentuates the purity of the
ingredients, with complementing preparations and pairings.
Conceptualized by Pastry Chef Julie Mosesso, Sonoma Grille’s
dessert selections are hand-crafted in-house and delivered as an
artistic presentation. The homemade ice cream creations are the
perfect happy-ending. Enjoy.
SONOMA SALAD 9
Mesclun and Romaine, Local Pear Julienne, Tomato, Point Reyes
Blue, Apple-Wood Smoked Bacon,
Dijon Vinaigrette
DUO OF BEET SALAD 10
Local Roasted Red and Golden Beets, Arugula, Julienne Carrots,
Firefly Farms Chevre, Candied Pistachios, Mango Balsamic
Vinaigrette
SWEET AND SPICY SALAD 10
Local Fingerling Potato Chips, Chipotle, Local Greens, Arugula,
Dried Cranberries and Candied Pistachios,
Firefly Farms Chevre, Dijon Vinaigrette
ENDIVE SALAD 11
Moody Bleu Cheese Dressing, Pickled Cherry Tomatoes, Candied
Bacon, Scallions, Chile Oil
Mesclun and Romaine, Local Pear Julienne, Tomato, Point Reyes
Blue, Apple-Wood Smoked Bacon,
Dijon Vinaigrette
DUO OF BEET SALAD 10
Local Roasted Red and Golden Beets, Arugula, Julienne Carrots,
Firefly Farms Chevre, Candied Pistachios, Mango Balsamic
Vinaigrette
SWEET AND SPICY SALAD 10
Local Fingerling Potato Chips, Chipotle, Local Greens, Arugula,
Dried Cranberries and Candied Pistachios,
Firefly Farms Chevre, Dijon Vinaigrette
ENDIVE SALAD 11
Moody Bleu Cheese Dressing, Pickled Cherry Tomatoes, Candied
Bacon, Scallions, Chile Oil
STUDY OF HOG* 33
PERUVIAN BBQ CHICKEN * 24
Marinated and Smoked Amish Breast, Papas ala Huancaina,
Kalamata Olive, Pickled Cherry tomato, Hard Boiled Egg, Wilted
Spinach
CRISPY INDONESIAN GLAZED DUCK 28
Sweet and Spicy Stir Fried Seasonal Vegetables, Cashews,
Crispy Sushi Rice Cake, Fried Scallion
CIOPPINO* 35
Market Fresh Fish, Lobster Claw, Diver Scallops, Mussels, Wild
Caught Shrimp, Fennel, Carrots, Onion, Celery,
Spicy Saffron and Tomato Broth, Grilled Sourdough
14OZ BONE-IN RIBEYE* 39
Sweet Potato and Pork Belly Hash, Grilled Asparagus, Maitake
Mushroom Demi -Glace
RYE CRUSTED SALMON* 26
Loch Dourt Salmon, English Pea Risotto, Parmesan Broth, Grilled
Baby Bok Choy, Orange Supreme
JAMISON FARM LAMB BOLOGNESE 28
Braised Shoulder, Pappardelle, Tomato-Basil, Lamb Jus,
Mascarpone Bechamel, Shaved Grana Padano, Gremolata
PAN SEARED DIVER SCALLOPS* 28
Mimolette Grits, Pork Belly, Trinity, Sherry
PANCETTA WRAPPED VEAL MEDALLIONS* 30
Housemade Cavatelli, Pistachio, Pickled Cherry Tomatoes,
Basil Aioli
FILET MIGNON* 36
Ramp Whipped Potatoes, Grilled Asparagus, Moody Blue
Cheese, Smoked Poblano Demi
THREE ONION CANNELLONI 19
Trio of Onion, Clover Creek Emmenthaler Swiss, Ricotta,
Provolone, Mushroom, Arugula, Creamy Beurre Noisette
THE SONOMA MIXED GRILLE
One Selection 16
Two Selections 26
Three Selections 33
Grilled Loch Duart Salmon*
Filet Mignon and Mushroom Kabob*
Green Mango and CurryCrab Cake
Tempura Fried Shrimp
Park Farms Free-Range Chicken Breast*
Seared Ahi Tuna*
Accompanied with Fettuccine Tomato Basil or Asian Style
Vegetable Stir-Fry
Sauces for Dipping: Tamarind Ginger Glaze - Minted Cucumber
Yogurt - Spicy Saffron Remoulade – Thai Peanut Sauce – White
Truffle Wasabi Mayo
* These items are cooked to order. Consuming raw or undercooked meats, poultry,
seafood, shellfish or eggs may increase your risk of food borne illness.
- Local Pork Belly, Mimolette Grits, Quail Egg, Crispy Parma
- Blackstrap Stout Braised Local Pork Butt, Sourdough French
- Hardwood Smoked Tenderloin, Coconut Sticky Rice,
PERUVIAN BBQ CHICKEN * 24
Marinated and Smoked Amish Breast, Papas ala Huancaina,
Kalamata Olive, Pickled Cherry tomato, Hard Boiled Egg, Wilted
Spinach
CRISPY INDONESIAN GLAZED DUCK 28
Sweet and Spicy Stir Fried Seasonal Vegetables, Cashews,
Crispy Sushi Rice Cake, Fried Scallion
CIOPPINO* 35
Market Fresh Fish, Lobster Claw, Diver Scallops, Mussels, Wild
Caught Shrimp, Fennel, Carrots, Onion, Celery,
Spicy Saffron and Tomato Broth, Grilled Sourdough
14OZ BONE-IN RIBEYE* 39
Sweet Potato and Pork Belly Hash, Grilled Asparagus, Maitake
Mushroom Demi -Glace
RYE CRUSTED SALMON* 26
Loch Dourt Salmon, English Pea Risotto, Parmesan Broth, Grilled
Baby Bok Choy, Orange Supreme
JAMISON FARM LAMB BOLOGNESE 28
Braised Shoulder, Pappardelle, Tomato-Basil, Lamb Jus,
Mascarpone Bechamel, Shaved Grana Padano, Gremolata
PAN SEARED DIVER SCALLOPS* 28
Mimolette Grits, Pork Belly, Trinity, Sherry
PANCETTA WRAPPED VEAL MEDALLIONS* 30
Housemade Cavatelli, Pistachio, Pickled Cherry Tomatoes,
Basil Aioli
FILET MIGNON* 36
Ramp Whipped Potatoes, Grilled Asparagus, Moody Blue
Cheese, Smoked Poblano Demi
THREE ONION CANNELLONI 19
Trio of Onion, Clover Creek Emmenthaler Swiss, Ricotta,
Provolone, Mushroom, Arugula, Creamy Beurre Noisette
THE SONOMA MIXED GRILLE
One Selection 16
Two Selections 26
Three Selections 33
Grilled Loch Duart Salmon*
Filet Mignon and Mushroom Kabob*
Green Mango and CurryCrab Cake
Tempura Fried Shrimp
Park Farms Free-Range Chicken Breast*
Seared Ahi Tuna*
Accompanied with Fettuccine Tomato Basil or Asian Style
Vegetable Stir-Fry
Sauces for Dipping: Tamarind Ginger Glaze - Minted Cucumber
Yogurt - Spicy Saffron Remoulade – Thai Peanut Sauce – White
Truffle Wasabi Mayo
* These items are cooked to order. Consuming raw or undercooked meats, poultry,
seafood, shellfish or eggs may increase your risk of food borne illness.
TAPAS PLATTER* for two 22
FISHERMAN’S WHARF CHOWDER 8
Clams, Shrimp, Scallops, Salmon, Sourdough Bread Bowl
VEGETARIAN FRENCH ONION SOUP 6
Rustic Crouton, Jarlsberg Swiss
SOUP DU JOUR 5
Changing daily and made from as many farm fresh local ingredients as
possible
MED PLATE 10
Flageolet Hummus, Roasted Local Beet and Greek Yogurt Dip with
Lemon and Local Bolton Feta, Quinoa Tabbouleh, Imported Olives,
Grilled Pita
WILD MUSHROOM FLATBREAD 12
Shitake, Oyster and Portobello, Roasted Tomato, Firefly Farms
Allegheny Chevre, Kalamata Olives, Cilantro Pesto
SEASONAL FLATBREAD 12
Chef’s choice of seasonal ingredients
LOCAL CONFIT PORK BELLY 12
Mimolette Grits, Quail Egg, Lemon Demi- Glace, Crispy Parma
Prosciutto
TEMPURA SHRIMP 12
Wild Caught Gulf Shrimp, Spicy Sesame Pickled Cucumber, Sweet Soy,
White Truffle Wasabi Mayo,
Micro Greens
AVOCADO AND CRABMEAT TIAN 13
Crouton, Spicy Mayonnaise, Cucumber, Tomato, Red Onion, Chili Oil
BUNUELOS 9
Queso Blanco, Avocado Puree, Papaya Salsa, Queso Fresco
BEEF POTSTICKERS 12
Braised Cheek, Woodears, Red Cabbage, Sesame Garlic Glaze
GREEN MANGO AND CURRY CRAB CAKE 14
English Pea Puree, Papaya Salsa, Chile Oil
- Bunuelos, Avocado Puree, Papaya Salsa
- Wild Caught Gulf Shrimp Tempura, Sweet Soy, Spicy Sesame
Pickled Cucumber, White Truffle Wasabi Mayo - Beef Cheek Pot Stickers, Red Cabbage, Woodears, Sesame
- Braised Pork Butt, Sourdough French Toast, Bacon, Local Apples,
Chevre - Seared Diver Scallops, Mimolette Grits, Cinnamon Chipotle
FISHERMAN’S WHARF CHOWDER 8
Clams, Shrimp, Scallops, Salmon, Sourdough Bread Bowl
VEGETARIAN FRENCH ONION SOUP 6
Rustic Crouton, Jarlsberg Swiss
SOUP DU JOUR 5
Changing daily and made from as many farm fresh local ingredients as
possible
MED PLATE 10
Flageolet Hummus, Roasted Local Beet and Greek Yogurt Dip with
Lemon and Local Bolton Feta, Quinoa Tabbouleh, Imported Olives,
Grilled Pita
WILD MUSHROOM FLATBREAD 12
Shitake, Oyster and Portobello, Roasted Tomato, Firefly Farms
Allegheny Chevre, Kalamata Olives, Cilantro Pesto
SEASONAL FLATBREAD 12
Chef’s choice of seasonal ingredients
LOCAL CONFIT PORK BELLY 12
Mimolette Grits, Quail Egg, Lemon Demi- Glace, Crispy Parma
Prosciutto
TEMPURA SHRIMP 12
Wild Caught Gulf Shrimp, Spicy Sesame Pickled Cucumber, Sweet Soy,
White Truffle Wasabi Mayo,
Micro Greens
AVOCADO AND CRABMEAT TIAN 13
Crouton, Spicy Mayonnaise, Cucumber, Tomato, Red Onion, Chili Oil
BUNUELOS 9
Queso Blanco, Avocado Puree, Papaya Salsa, Queso Fresco
BEEF POTSTICKERS 12
Braised Cheek, Woodears, Red Cabbage, Sesame Garlic Glaze
GREEN MANGO AND CURRY CRAB CAKE 14
English Pea Puree, Papaya Salsa, Chile Oil
