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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.
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
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
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
Delta Asparagus Vinaigrette
Meyer lemon, Spring onion, Ancient grain crunch
Seared Blue Shrimp Salad
bok choy hearts, petite herbs, garlic chili vinaigrette
Hamachi Crudo
fort bragg uni aioli, herb ponzu, breakfast radish
Double Ricotta Agnolotti
Spring fava bean, pickled fresno chili, thai basil
2019 Ramey, Syrah, Sonoma Coast
Spring Pea Salad
house bacon, white balsamic, aged pecorino, mint
Main Course
Choice of
Mary’s Chicken Roulade
seared leek, delta asparagus, tarragon jus
Seared Liberty Duck Breast
toasted farro, black trumpet mushroom, buckwheat crepe, cherry jus
Painted Hills Prime New York Strip
poached carrot, potato pave, spring onion, wild mushroom bordelaise
House Rigatoni
wild morels, pea variations, pecorino mousse, pea shoots
Herb Roasted Cauliflower
green chickpea, warm hummus, mint-parsley salsa verde
Poached Alaskan Halibut
petite spring vegetables, saffron broth, espelette
Dessert
Choice of
Chocolate Peanut Butter Bar
dark chocolate marquis, peanut butter mousse, chocolate praline sauce
Strawberry Rhubarb Tart
crème fraîche mousse, lemon-honey coulis, micro mint
Mango - Passion Mousse Bomb
jalapeno lime gel, toasted coconut chantilly
Black Forest Gateau
kirsch soaked cocoa sponge, cherry puree, vanilla bean
Daily Tasting of Ice Creams + Sorbets
(Choose 3 Flavors)
vanilla and chocolate ice creams and yuzu and blackberry 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