Our Menu
May vary from time to time, reflecting our commitment to farm-to-fork cuisine and the finest seasonal produce.
FLAVORS FROM THE FARM
Sunray Farm "leaves and things", castelvetrano olive vinaigrette, Estero Gold 17
Roasted beet, persimmon, Pt Reyes bleu cheese, crispy onion bird seeds 18
Pacific halibut, charentais melon aguachile, cucumber lime granita, chiltepín chile 26
Boneless fried chicken wings, gojuchang glaze, GSP lucento pepper-kosho "ranch" 22
Confit pork belly, Oak Hill cabbage, shiitake, pickled apples, pork broth 25
LARGER PLATES
Rainbow squash risotto, Truffle Toma, hen of the woods mushroom, parmesan chips 36
Add chashu pork belly 12
Duck confit, parsnip sofrito, cabernet saba, pickled huckleberry, braised fennel 38
Braised lamb shank, beluga lentils, crispy parsnip, mint pomegranate pistou 46
Brown butter-poached petrale sole, grape leaf and pine nut dukkah 36
16oz Prime ribeye, coffee rub, red wine herb butter, demi-glace 80
EPIC hot honey fried chicken, farm fresh side, house focaccia (Sundays only) 34
SIDES
Cauliflower au gratin, midnight moon, herbed bread crumbs 16
Sauteed Oak Hill broccolini, aji amarillo, herbed bread crumbs, shallots 14
Heirloom grits, goat cheese, smoked kale 12
Cast iron focaccia, Las Vivas olive oil, za'atar. 14
Add bay leaf herbed butter 5
Fried potatoes, espelette, tomato aioli, Oak Hill pimenton 12
CHEF'S MENU
Full table participation, several signature and seasonal inspirations 105 pp
DESSERT
Gâteau au chocolat, whipped coffee ganache, cocoa nib streusel, warm caramel 16
Sweet Scoops vanilla ice cream, Las Vivas olive oil, fennel pollen, sea salt 12
Songbird's famous bourbon salted chocolate chip cookies 4 for 16
SPARKLING
2024 Wolves, Lovers+Thieves XOXO Ultra Brut | Sonoma Valley 20 / 80
2025 Passaggio Sparkling Pinot Rose | 16 / 64
2020 Hamilton Blanc de Noir | Carneros 75
WHITES
2024 Coursey Graves Chardonnay | Russian River Valley 18 / 72
2024 Sixteen600 “Homage Blanc” | Sonoma Valley 14 / 56
2025 Toje Sauvignon Blanc | Leveronie Vineyard 14 / 56
2024 Saintsbury Chenin Blanc | Mendocino 18 / 72
2023 Schermeister Viognier | Sonoma Valley 75
2025 Dane Cellars Sauvignon Blanc | Sonoma 72
2024 Laurel Glen Gruner Veltliner | Sonoma Mountain 54
PINKS
2023 Elkhoury Family Pinot Rosè | Sonoma 14 / 56
2023 Vintner’s Diary Rosé of Grenache | Napa Valley 54
REDS
2023 Cassidy Ranch Pinot Noir | Carneros, Sonoms County 16 / 64
2022 MacLaren Syrah | Russian River Valley 17 | 68
2018 Idle Cellars Grenache Kick Ranch | Sonoma County 72
2019 B.Wise Cabernet Sauvignon | Napa, Sonoma 20 / 80
2020 Hamel Stratum Cabernet Sauvignon | Sonoma Valley 25 | 100
2023 Vaughn Duffy Pinot Noir | Russian River Valley 71
2023 Flowers Pinot Noir | Sonoma County 110
2021 Mathis Uber Blend | Sonoma Valley 62
2022 Winery Sixteen600 Zinfandel Estate | Moon Mountain 74
2023 Saintsbury Adler Spring Mencia | Mendocino 75
2021 Hill of Tara Cabernet Sauvignon "The Maeve" | Moon Mountain 125
BREWS
Sonoma Springs Brewing Co. El Valiente Mexican Pilsner 12
Sonoma Springs Brewing Co.
Mai Japanese Lager 11
Sonoma Springs Brewing Co. Subliminal Gold IPA 12
Kaleidoscope Hazy IPA 12
Goat Rock Bounty Organic Dry Cider 12
Goat Rock Cider Co. Dry Pineapple + Ginger cider 11
Best Day Brewing Kolsch Style N/A Beer 10
NON-ALCOHOLIC BEVERAGES
San Pellegrino Sparkling Water 12/750ml
Valley of the Moon Kombucha Carrot, Orange, Tumeric 8
Something and Nothing | Yuzu or Cucumber Soda 6
Diet Coke 5
Tea and Trumpets | Earl Grey Lavender, Jasmine Rose, Chamomile Hibiscus 5
Ohm! Roasters Coffee French Press | Regular or Decaf 6
LARGE PARTY SAMPLE MENU
Five Signature Dishes, served family style
Sunray Farm “leaves and things,” castelvetrano olive vinaigrette, Estero Gold
Sautéed Oak Hill broccolini, aji amarillo, herbed breadcrumbs, shallots
Roasted beet, persimmon, Pt. Reyes bleu cheese, crispy onion, bird seeds
or
Sautéed Oak Hill broccolini, aji amarillo, herbed breadcrumbs, shallots
Chef’s signature cast iron focaccia, Las Vivas olive oil, za’atar +3pp
Fried potatoes, espelette, tomato aioli, Oak Hill pimentón
or
Chef’s signature cast iron focaccia, Las Vivas olive oil, za’atar +3pp
Brown butter-poached petrale sole, grape leaf and pine nut dukkah
Braised lamb shank, beluga lentils, crispy parsnip, mint pomegranate pistou
Duck confit, parsnip sofrito, saba, pickled huckleberry, braised fennel
or
Braised lamb shank, beluga lentils, crispy parsnip, mint pomegranate pistou
or
Coffee rub prime ribeye, red wine herb butter, demi-glace +10pp