Chef Dillon Sims

Heirloom Tomato & Burrata – Drizzled with Sonoma olive oil and balsamic glaze

Dungeness Crab Cakes – With Meyer lemon aioli

Charred Seasonal Vegetables – Finished with herbs and olive oil

Goat Cheese Crostini – Laura Chenel chèvre with caramelized onions and wildflower honey

Smoked Salmon Tartare – Served on cucumber rounds with dill crème fraîche

Mini Lamb Meatballs – With red wine reduction and mint yogurt

Mushroom rats: 3 different exotic mushrooms, shallots, puff pastry

Local Cheese & Fruit Board – Cowgirl Creamery cheeses, figs, nuts, and honeycomb

Wild Mushroom Crostini – Foraged mushrooms, garlic, and herbs on grilled bread

Seared Scallops – With corn purée and crispy shallots

Arugula & Beet Salad – Roasted beets, goat cheese, and candied walnuts

Flatbread with Prosciutto & Figs – Topped with arugula and balsamic drizzle

Stuffed Zucchini Blossoms – Filled with ricotta and herbs, lightly fried

Flatbread hot and honey black pepper salami

Herb-Crusted Local Lamb – With rosemary, garlic, and red wine jus, mashed potatoes, seasonal veggie

Grilled Sonoma Chicken – Mary’s organic chicken with lemon and herbs crispy potatoes , roasted carrots

Roasted Branzino – With olive oil, garlic, and fresh herbs, crispy potatoes

Seared Duck Breast – With Pinot Noir and cherry reduction

Filet Mignon – With Cabernet demi-glace

Pacific Halibut – With fennel, cherry tomatoes, and white wine sauce

Butternut Squash Ravioli – With sage brown butter and toasted walnuts

Wild Mushroom Risotto – Creamy Arborio rice with foraged mushrooms and truffle oil

Vegetable Tagine – Seasonal vegetables with preserved lemon and couscous

Eggplant Parmigiana (Wine Country Style) – With heirloom tomatoes, basil, and mozzarella

Olive Oil Cake – With Meyer lemon glaze

Zinfandel Poached Pears – Served with vanilla gelato

Seasonal Fruit Crostata – With pastry cream and fresh Wine Country fruit

Warm Figs with Honey & Yogurt – Fresh figs drizzled with Sonoma honey

Chocolate Flourless Torte – With Cabernet ganache

Panna Cotta with Local Honey – Topped with fresh berries

Lavender Crème Brûlée – Infused with local lavender

Rustic Apple Galette – Served with cinnamon ice cream

• Ceviche de Camarón – Shrimp marinated in lime, cilantro, red onion, and jalapeño, served with plantain chips

• Arepas con Queso – Griddled corn cakes with melted cheese & avocado crema (V)

• Empanadas de Carne – Flaky turnovers filled with beef, olives & spices, with aji dipping sauce

Chiles Rellenos Bites – Mini roasted peppers stuffed with cheese or seafood, served with tomato sauce

Guacamole Trio – Classic avocado, mango-habanero, and roasted corn versions, with tortilla chips

• Arroz con Coco – Colombian-style coconut rice

• Plátanos Maduros – Sweet fried plantains

• Elote Asado – Charred corn with cotija, lime & chile

• Black Beans & Sofrito – Slow-simmered beans with onions, peppers & spices

• Yuca Frita – Crispy cassava fries with garlic sauce

• Pupusas con Curtido – El Salvador’s signature corn cakes stuffed with beans & cheese or meat

• Pollo a la Brasa – Peruvian-style roasted chicken with spicy green aji sauce

• Carne Asada con Chimichurri – Grilled flank steak marinated with citrus & garlic, topped with herb chimichurri

Cochinita Pibil – Yucatán-style slow-roasted pork in achiote & citrus, served with pickled red onions

Lomo Saltado – Peruvian stir-fry of beef, onions, peppers, and soy-based sauce, served over fries & rice

Pescado a la Veracruzana – Mexican-style fish fillet with tomato, olives, capers & herbs

• Quinoa & Roasted Vegetable Bowl – Inspired by Andean flavors with huancaína sauce (Vegetarian)

• Arroz con Leche – Creamy Latin rice pudding with cinnamon

• Flan de Caramelo – Silky caramel custard

• Churros con Chocolate – Cinnamon sugar churros with spiced hot chocolate sauce

• Tres Leches Cake – Sponge soaked in three milks, topped with whipped cream & berries

Classic Hummus with Olive Oil & Za’atar – Silky chickpea purée with tahini, lemon, garlic, extra virgin olive oil, and za’atar spice, served with warm flatbread

• Stuffed Grape Leaves (Dolmas) – Grape leaves filled with herbed rice, pine nuts, and currants

• Heirloom Tomato & Feta Salad – Ripe tomatoes, cucumber, red onion, Kalamata olives, and feta

Marinated Eggplant & Zucchini – Charred vegetables dressed with garlic, mint, and vinegar

Chickpea & Herb Falafel – Crispy falafel served with tahini sauce and pickled vegetables

• Mediterranean Chicken Salad Romaine, cucumbers, tomatoes, radish, onions, feta, and pita croutons, topped with oregano-garlic chicken and lemon–olive oil dressing

• Greek Salad Romaine, tomatoes, cucumbers, red onion, feta, Kalamata olives, and oregano, tossed in house-made Greek dressing

• Orzo with Lemon & Fresh Herbs – Tossed with parsley, dill, and olive oil

• Pink Hummus- House-made hummus blended with roasted beets for vibrant flavor, color, and an immunity boost

• Farro Salad with Roasted Vegetables – Warm farro, zucchini, eggplant, peppers, and mint yogurt

• Smoky Baba Ganoush – Fire-roasted eggplant blended with tahini, garlic, and lemon, finished with pomegranate seeds and parsley

Free-Range Chicken Shawarma – Marinated chicken thighs slow-roasted with garlic, lemon, and warm spices, served with pickled vegetables and tahini sauce

• Grass-Fed Lamb & Beef Shawarma – A savory blend of lamb and beef, seasoned with cumin, coriander, and paprika, slow-roasted and finished with a garlic yogurt sauce

• Beef Kafta – Charcoal-grilled skewers of spiced ground beef mixed with parsley, onion, and allspice, paired with fresh herbs and tahini

Grilled Branzino with Lemon & Herbs – Whole Mediterranean sea bass roasted with rosemary, garlic, and olive oil

Salmon Arrabiata – Fresh Atlantic salmon filet in a spicy tomato arrabiata sauce

Grilled Vegetable Platter – Seasonal zucchini, eggplant, peppers, and mushrooms with olive oil, garlic, and lemon

Cauliflower Shawarma – Roasted cauliflower florets tossed in shawarma spices, served with hummus, rice, and salad

Olive Oil Chocolate Chip Cookies Rustic cookies made with extra virgin olive oil for a rich, Mediterranean twist

Warm Figs with Honey & Greek Yogurt Fresh figs drizzled with honey, served over creamy Greek yogurt

Olive Oil Cake Moist citrus-scented cake made with extra virgin olive oil

Greek Yogurt Panna Cotta Silky panna cotta infused with yogurt, topped with fresh fruit

. • Baklava Layers of flaky phyllo with chopped nuts, drenched in sweet honey syrup

Burrata with Local Olive Oil – Creamy burrata with heirloom tomatoes, fresh basil, and Sonoma Valley olive oil

Goat Cheese Crostini – Toasted baguette topped with Laura Chenel chèvre, caramelized onions, and wildflower honey

Dungeness Crab Arancini – Crispy risotto fritters filled with local crab, served with Meyer lemon aioli

Charred Seasonal Vegetables – Wood-grilled vegetables finished with balsamic glaze and shaved Parmesan

• Grilled figs with prosciutto: A classic summer appetizer. The figs can be drizzled with a balsamic reduction and served with toasted almonds

• Arugula salad with grilled peaches: A summery dish that takes advantage of fresh, locally grown fruit. Sweet peaches and salty prosciutto pair perfectly with the peppery arugula

• Tuna Tataki Salad with Seven Grains and Carrot-Asian Pear Dressing

• Panzanella Salad: Arugula, Cherry Tomatoes, Rosemary Meyer-Lemon Croutons, Red Onions, Pine nuts, Currants, Mozzerella and Basil Dressed in a Red Wine Vinaigrette

• Herb-Crusted Local Lamb – Roasted lamb loin with rosemary, garlic, and a red wine jus

• Pan-Seared Pacific Halibut – With blistered cherry tomatoes, fennel, and capers in a white wine sauce

• Duck breast with balsamic vinegar and cherries: A rich and elegant main course, the duck's flavor is enhanced by a sweet and tart sauce, incorporating high-quality balsamic and seasonal fruit

• Grilled flank steak with chimichurri: This showcases the quality of local meats from ranches like Long Meadow Ranch. The bright, herbaceous chimichurri sauce is a classic accompaniment

• Roman-style pizza with a fermented sourdough crust of mushroom and potato pizza with chimichurri

• Cauliflower Steak with Romesco – Charred cauliflower with roasted red pepper–almond sauce, served with wilted greens

• Zucchini Blossom Gratin – Stuffed blossoms with ricotta, baked in a light tomato sauce (Seasonal)

• Grilled Eggplant & Tomato Stack – Layered with Sonoma mozzarella, basil, and balsamic reduction

• Olive Oil Cake with Citrus Glaze – Made with Sonoma olive oil and Meyer lemons

• Crème Brûlée – Classic custard infused with lavender from Sonoma Valley, topped with caramelized sugar

• Rustic Apple Crostata – Free-form tart filled with local apples, cinnamon, and a touch of Calvados cream

• Cabernet Chocolate Torte – Flourless dark chocolate cake with a Cabernet reduction glaze

• Bruschetta al Pomodoro – Toasted ciabatta topped with marinated heirloom tomatoes, garlic, and basil

• Prosciutto e Melone – Thinly sliced prosciutto di Parma with cantaloupe

• Arancini – Crispy risotto balls filled with mozzarella, served with marinara

• Caprese Salad – Sliced heirloom tomatoes, fresh mozzarella, basil, drizzle of balsamic reduction

• • Polpette al Sugo – Bite-sized meatballs in rich tomato sauce (served as finger food)

• Burrata con Pomodorini – Creamy burrata served with roasted cherry tomatoes and crostini

Gnocchi alla Sorrentina – Potato gnocchi baked in tomato sauce with mozzarella and basil

• Pappardelle al Cinghiale – Wide ribbons of pasta with braised with beef short rib)

• Rigatoni alla Norma – Sicilian classic with eggplant, tomato sauce, ricotta salata

• Fettuccine Alfredo – The authentic Roman version with butter and Parmigiano (not the American cream-heavy version)

• Penne all’Arrabbiata – Spicy tomato sauce with garlic, chili, and parsley

• Gnocchi al Sugo di Pomodoro – Potato gnocchi in a slow-simmered tomato sauce, topped with Parmigiano

• Pasta con Pesto alla Trapanese – Sicilian version with tomatoes, almonds, garlic, and basil (red-green pesto hybrid)

• Pollo alla Marsala – Pan-seared chicken breast with Marsala wine and mushrooms

• Branzino al Forno – Whole roasted Mediterranean sea bass with lemon and herbs

• Tonno Scottato – Seared tuna with capers, olives, and cherry tomatoes

• Filetto di Manzo – Beef tenderloin with Barolo wine reduction

• Osso Buco alla Milanese – Braised veal shank in tomato-wine sauce, traditionally served with gremolata

• Tagliata di Manzo – Sliced grilled beef steak with arugula, shaved Parmigiano, and balsamic glaze

• Polenta con Funghi Porcini – Creamy polenta with sautéed porcini mushrooms and Parmigiano

• • Risotto ai Funghi Porcini – Creamy risotto with porcini mushrooms and Parmigiano

• Tiramisù Classico – Espresso-soaked ladyfingers layered with mascarpone cream and dusted with cocoa

• Panna Cotta alla Vaniglia – Silky vanilla custard with fresh berries and berry coulis

• Cannoli Siciliani – Crispy pastry shells filled with sweet ricotta cream, chocolate chips, and candied orange

Crostata di Frutta – Shortcrust tart filled with pastry cream and topped with fresh fruit