The consummation of cuisine and wine is at the heart of Sonoma. From the seasonal farmers market finds to foraging prospects on foggy valley floors, this menu will revisit our love affair with hero ingredients and produce. Starting with snacks infused with an assortment of teas ranging from white oak bark to yarrow, the culinary escapade features dishes with spring favorites of English peas, asparagus, cauliflower, and cardoons.
Steelhead trout from the Russian River and Liberty Farm duck will be showcased proteins, making appearances throughout the meal, including a bright presentation of trout with green asparagus, nasturtium, sweet lemon, olive oil and roe to a duck smoked in oak and seared leg terrine accompanied by blood orange and a black walnut puree.
The pasta course, always a hallmark of the menu, was inspired by our weekend mushroom forage. A duo of gnocchi using acorn flour features black trumpet with black garlic and chanterelle with brown butter and shallot. Our visit with Jeff and Susan Mall sent our palates down a different path, as they paired their chocolate with cheese. Anticipate a union of our pre-dessert and cheese courses where the two ingredients feature similar characteristics of creamy, rich, sweet, and buttery.
Our delightful meals at Single Thread and the iconic Farmhouse Inn have also provoked inspired dishes that pay homage to the season and California’s best ingredients.