Dinner

First Course

  • Heirloom Beet & Chicory Salad
    roasted allium, savory walnut granola, Cypress Grove Purple Haze, lardo, yuzu beet vinaigrette
    14.
  • Warm Spiced Squash Salad
    §
    shaved fennel, pistachio crumble, pomegranate
    15.
  • Ahi Tuna Tartare
    ginger-chili, avocado, sesame, ponzu, nori
    19.
  • Bodega Bay Mussels
    n’duja, bodega red potato, preserved meyer lemon, grilled focaccia
    21.
  • Warm Leek and Occidental Mushroom Tart
    leek ash, fresh rosemary, glazed tokyo turnip
    18.

Main Course

  • Thyme Roasted Carrot
    confit trumpet mushroom, shaved baby fennel, smoked cauliflower purée, castelvetrano olive “soil”
    26.
  • Sonoma Mushroom + Hokkaido Scallop Risotto
    black truffle conserva, Pt. Reyes Toma, brown butter
    36.
  • Seared Glory Bay Salmon
    jerusalem artichoke, brassicas, castelvetrano salsa verde
    34.
  • Roasted Mary's Chicken Breast and Crisp Thigh
    wild grains, pumpkin variations, tarragon chicken jus
    30.
  • Grilled NY Angus Strip Loin
    potato fondant, water greens, duncan’s mushrooms, cabernet reduction
    44.
  • Whole Spiced Liberty Duck for Two*
    carrot top spaetzle, glazed winter roots, citrus,
    thyme jus
    *LIMITED DUCKS AVAILABLE DAILY
    79.

SIDES

  • Available Upon Request

Dessert

  • Bananas Foster Baked Alaska
    brown sugar ice cream, banana ice cream, brown butter cake, pecan crumble, bananas foster pieces, vanilla swiss meringue
    14.
  • Chocolate Peanut Butter Bar
    dark chocolate marquis, peanut butter mousse, chocolate sorbet
    14.
  • Olive Oil Cake
    marcona almond crumble, huckleberry sauce
    vanilla bean chantilly
    12.
  • Earl Grey Crème Brûlée
    brown butter crumble, sugared blackberries, blackberry Chantilly, vanilla shortbread
    12.

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