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Hours
Fri+Sat | 5-9p
Sun, Wed+Thu | 5:30-9p
Closed Mon+Tue
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Prix Fixe Dinner
We offer a three-course seasonal prix fixe menu where Chefs Charlie Palmer and Wyatt Keith present a menu driven by the very best of Sonoma County.
Tasting Menu
A 5-Course Tasting Menu that features dishes from our menu as well as one dish that is only available on the Tasting Menu.
Drink Menu
Drink Menu
Thoughtfully developed shaken or stirred craft cocktails showcasing a selection of more than fifty scotches, whiskeys, and gin varieties. With over twenty local Sonoma County wines by glass, we invite guests to sample the best of the region’s celebrated wineries.
Occasions
Easter Brunch
Bar Seating
We are happy to offer our full dinner menu served à la carte as well as our full list of cocktails and wines by the glass and bottle at the bar. Seating is first come first serve.
Wine
Wine Program
Dry Creek Kitchen invites guests to sample the best of the region’s celebrated wineries. With more than 600 wines to choose from on the Dry Creek Kitchen wine list, the exploration is endless.
Wine List (PDF)
Subject to availability - prices
may vary
Spirit Bar
Spirit Bar
Located in Hotel Healdsburg’s stylish Fireplace Lobby Lounge, the Spirit Bar offers an extensive drinks menu and an array of small and large plates from Charlie Palmer’s Dry Creek Kitchen.
Drinks
Bites
Fri+Sat | 5-9p
Sun-Thu | 5:30-9p
Menus
Drinks
Bites
Live Music
Friday 6-8p | Contemporary Acoustic
Saturday 6-9p | Jazz
Who’s Playing
Happy Hour
Sun-Thu | 5:30-7p
Fri-Sat | 5-7p
Happy Hour Menu
Events
Pigs & Pinot
A weekend celebrating one of our favorite pairings, Pork and Pinot Noir. Pigs & Pinot offers a series of intimate dining and educational events hosted by Chef Palmer at Dry Creek Kitchen and Hotel Healdsburg. A cast of Master Sommeliers, some of our favorite winemakers and international celebrity chefs will showcase some of the world’s greatest Pinots Noirs with perfect pork pairings.
Project Zin
A weekend of dining events hosted by Chef Palmer, Clay Mauritson, and some of the industry’s most elite winemakers with proceeds benefiting the Down Syndrome Association North Bay.
Reserve
Dinner
Prix Fixe
3-courses | $75 per person
By-the-glass wine pairings available by request
Chef’s Additions
Main Course
32oz Bone-in Ribeye for Two
caramelized fennel, potato gratin, pinot noir demi
$15 per person supplement
First Course
Choice of
County Line Baby Lettuces
shaved sonoma vegetables, preserved orange vinaigrette
Romano Palmer Coppa
delta asparagus, garlic aioli, pea shoots, sesame chili oil
Seared Spanish Octopus
Palmer Estate blood orange, gigante beans, arugula, crisp shallots
Butter Poached Blue Shrimp
white corn grits, romano palmer soppressata, garlic chive
Hamachi Crudo
fort bragg uni aioli, herb ponzu, breakfast radish
Shortrib Agnolotti
braised carrot, celery heart, balsamic jus
2019 Ramey, Syrah, Sonoma Coast
Main Course
Choice of
Spaghetti Alla Chittara
cauliflower bechemel, local mushrooms, spinach, parmesan
Mary’s Chicken Roulade
caramelized bok choy, carrot coins, potato veloute, mint-parsley salsa verde
Seared Liberty Duck Breast
cabbage confit roulade, pistachio butter, tokyo turnip, sherry jus
Smoked Duroc Pork Chop
spiced yams, spigarello, soy-pomegranate glaze, sesame chili crisp
Painted Hills Prime New York Strip
potato pave, shallot marmalade, romanesco, porcini bordelaise
Seared Diver Scallop
creamy polenta, broccoli di ciccio, toasted pine nuts, brown butter-sage, prosciutto
Shiitake Stuffed Cabbage
toasted farro, soy braised kohlrabi, maitake mushroom, pomegranate
Dessert
Choice of
Dirty Chai Latte Cake
chai spiced mousse, vanilla-honey créme anglaise
Black & White Cheesecake
black cocoa cookie crumbs, grapefruit coulis
Chocolate Peanut Butter Bar
dark chocolate marquis, peanut butter mousse, chocolate praline sauce
Apple Tarte Tatin
vanilla bean ice cream
Daily Tasting of Ice Creams + Sorbets
(Choose 3 Flavors)
vanilla and chocolate ice creams and raspberry and passion fruit sorbets served with vanilla tuile
Selection of Sonoma County Cheeses
Optional Side Dishes
Yukon Gold Hasselback
Herb Crème Fraiche, Tsar Nicoulai, Paddlefish Caviar
18.
Caramelized Fennel
laura chenel goat cheese, meyer lemon, dill
16.
Does not include tax and gratuity
