Restaurant Week is here, and we're celebrating the way we know best — with a menu that feels like a love letter to everything Sonoma does best.

Three courses, two choices each, and one table worth reserving. This is the kind of meal where every bite is a little unexpected — from the first course, where Oak Hill Farm's freshest greens meet castelvetrano olive and aged Vella, to a second course that lets you choose between a pillowy hand-rolled gnudi and a beautifully seared duck breast with all the fixings. And the finish? Two paths to dessert, both worth lingering over — our signature chocolate cake or a simple, stunning scoop dressed with Las Vivas olive oil and fennel pollen.

For $60 per person, this is Sonoma on a plate — local farms, seasonal flavors, and the kind of thoughtful cooking that turns a weeknight into something worth remembering.

Don't wait. Seats go fast during Restaurant Week. Make your reservation and come taste what we've been perfecting all season!

MENU

First Course Oakhill Farm 'leaves and things', castelvetrano olive vinaigrette, Vella mezzo secco or Roasted beet, Big Rock bleu, gala apple, crispy onion and seeds

Second Course Hand-rolled ricotta and lemon gnudi, cauliflower, brown butter, pepita gremolata or Pan seared duck breast, onion soubise, crispy pancetta, mandarin, farro, duck jus

Third Course Gâteau au chocolat, whipped coffee ganache, cocoa nib streusel, warm caramel or Sweet Scoops vanilla ice cream, Las Vivas olive oil, fennel pollen, sea salt