Dinner

First Course

  • Red Oak Mix Green Salad
    verjus onions, shaved squash, spiced apple purée, onion-poppy vinaigrette, mimolette cheese
    12.
  • Ahi Tuna Tartare
    avocado, ponzu, seeded crisp
    18.
  • Foraged Mushroom Soup
    wild mushroom velouté, pecan smoked bacon, shaved celery, shiitake crème fraiche
    13.
  • Raw Sonoma Beet & Herb Salad
    little gem lettuce, Freckle Farms carrots, walnut-pumpkin seed crumble, petite syrah barrel vinaigrette
    16.
  • Warm Broccolini Salad
    Belgian endive, hazelnut dukkah, manchego, golden raisin vinaigrette
    14.

Main Course

  • Coleman Bone-In Pork Chop
    yuzu glazed carrots, Fat Cat Farms braised greens, yukon gold emulsion, hazelnut chicharron crunch
    37.
  • Culatello Crusted Mary’s Chicken
    fondant potatoes, braised endive, butternut squash, vadouvan spiced pepitas
    29.
  • Char Broiled Filet Mignon
    duck fat sunchokes, chanterelle mushrooms,
    pomegranate relish, watercress emulsion, bordelaise sauce
    44.
  • Herb Crusted Ora King Salmon
    caramelized salsify, verjus braised fennel, castelvetrano relish, caper, sunchoke emulsion
    30.
  • Blackened Diver Scallops
    fennel pollen cauliflower, roasted delicata squash, almond-parsnip purée, gooseberry-currant compote
    34.

Dessert

  • Chocolate Peanut Butter Bar
    dark chocolate marquis, peanut butter mousse, chocolate sorbet
    12.
  • Cast Iron Roasted Apple
    cinnamon phyllo, pecan streusel, cinnamon caramel, vanilla bean ice cream
    12.
  • Pumpkin Cheesecake
    spiced chantilly, toasted meringue, toffee sauce
    12.
  • Chocolate Pot de Crème
    candied orange peel, grand marnier sauce, cocoa nibs, coconut chantilly
    12.

DRY CREEK KITCHEN
317 Healdsburg Avenue
Healdsburg, CA 95448
707 431 0330