Dinner

First Course

  • Heirloom Beet & Chicory Salad
    roasted allium, savory walnut granola, lardo, yuzu beet vinaigrette
    13.
  • Warm Spiced Squash Salad
    §
    shaved fennel, pistachio crumble, burrata, pomegranate
    14.
  • Ahi Tuna Tartare
    ginger-chili, avocado, sesame, ponzu, nori
    18.
  • Bodega Bay Mussels
    n’duja, bodega red potato, preserved meyer lemon, grilled focaccia
    16.
  • Warm Leek and Porcini Tart
    leek ash, fresh rosemary, glazed tokyo turnip
    18.

Main Course

  • Roasted Cauliflower
    chickpea, charred fennel barigoule, broccoli di ciccio emulsion, chermoula
    24.
  • Hand Cut Chitarra Pasta with Dungeness Crab
    meyer lemon,bronze fennel,chive and toasted bread crumb
    36.
  • Seared Glory Bay Salmon
    jerusalem artichoke, brassicas, castelvetrano salsa verde
    32.
  • Roast Sonoma Chicken Breast and Crisp Thigh
    wild grains, pumpkin variations, tarragon chicken jus
    32.
  • Grilled NY Angus Strip Loin
    potato fondant, water spinach, duncans mushrooms, cabernet reduction
    42
  • Whole Spiced Glazed Liberty Duck for Two*
    carrot top spaetzle, glazed winter roots, citrus, dandelion, thyme jus
    *limited ducks available daily
    76.

SIDES

  • Available Upon Request

Dessert

  • Chocolate Peanut Butter Bar
    dark chocolate marquis, peanut butter mousse, chocolate sorbet
    12.
  • Olive Oil Financier
    marcona almond crumble, huckleberry sauce
    vanilla bean chantilly
    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