Dry Creek Kitchen

Name: Dry Creek Kitchen
Address: 317 Healdsburg Ave., 95448, CA, 95448
Telephone: 707-431-0330

317 Healdsburg Ave., Healdsburg, CA 95448, US

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Details

Cuisine: American (New)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

Brunch & Lunch Menu

First Course

Love Farm’s Greens and Cherry Tomatoes

“O” cabernet vinaigrette, tiny croutons

White Crane Watercress

Point Reyes blue cheese vinaigrette, candied walnuts Dry Creek Peaches

Heirloom Tomato Gazpacho

toasted brioche, galia melon and basil sorbet

Love Farm’s Silver Queen Corn Bisque

Dungeness crab, lobster oil, herb salad

Ahi Sashimi

rice noodle salad, ginger-soy emulsion, organic pea shoot toasted sesame salt

Tomales Bay Oysters on the ½ shell

Aureole Cuvee mignonette sambal cocktail, and lemon

Smoked King Salmon Platter

traditional garnishes

Sea of Cortez Scallops

uni crust, potato Pancakes, curry-coconut emulsion, young coriander

Main Course

Smoked Salmon Eggs Benedict

Aureole Cuvee hollandaise, California asparagus

Painted Hills “Steak & Eggs”

four minute egg, country potatoes, purslane red wine jus

Limestone Lettuce Salad

grilled farmer’s market vegetables honey-cumin vinaigrette

Heirloom Tomato “BLT”

Applewood smoked bacon, basil aioli pickled red onions

Mini Beef & Foie Gras Burgers

truffle aioli, potato chips

Pan Roasted Rosie Chicken

corn porridge, black Mission figs wild mushroom fried rice, oregano jus

Hawaiian Ono

soy-balsamic glaze, white corn grit and shrimp strudel, glazed cucumbers

Alaskan Coho Salmon

basil crust, late summer squash ratatouille, chickpea fries, cherry tomato relish

Wine Trail Luncheon Tasting Menu

Heirloom Tomato Gazpacho

Toasted Brioche, Galia Melon and Basil Sorbet Sherry, Manzanilla, Spain, Lustau, Papirusa, NV

Ahi Tuna Sashimi, Rice Noodle Salad, Ginger-Soy Emulsion, Organic Pea Shoot

Pinot Blanc, Dry Creek Valley, Michel-Schlumberger, 2005

Pan Roasted Rosie Chicken

Corn Porridge, Black Mission Figs, Wild Mushroom Fried Rice, Organo Jus Pinot Noir, Sonoma County, Roessler, 2004

Dry Creek Kitchen Desserts

Dinner Menu

First Course

Love Farm’s Greens and Cherry Tomatoes

“O” cabernet vinaigrette, tiny croutons

White Crane Watercress

Point Reyes blue cheese vinaigrette, Dry Creek Peaches, Candied Walnuts

Seven Tomato Salad

pickled torpedo onions, Armenian cucumbers yellow tomato tarte tatin

Heirloom Tomato Gazpacho

Love Farm’s Galia melon and basil sorbet

Love Farm’s Silver Queen Corn Bisque

Dungeness crab, herb salad, lobster oil

Tomales Bay Oysters

on the ½ shell with Aureole Cuvee mignonette sambal cocktail, lemon

Uni Crusted Sea of Cortez Scallops

potato pancakes, curried coconut emulsion, young cilantro

Ahi Sashimi

rice noodle salad, ginger-soy emulsion, organic pea shoot toasted sesame salt

Dry Creek Kitchen Charcuterie Plate

Fra’Mani cured meats, barrel aged feta traditional garnishes

Seared Sonoma Foie Gras

freedom toast, poached figs, fig jam, arugula

Main Course

Hawaiian Ono

soy-balsamic glaze, white corn grit and shrimp strudel, glazed cucumbers

Wild Alaskan Coho Salmon

basil crust, summer squash ratatouille, chickpea fries, cherry tomato relish

Pan Roasted Rosie Chicken

corn porridge, black Mission figs, wild mushroom fried rice, oregano jus

Spice Crusted Moulard Duck Breast

roasted corn and Dry Creek Peach Salsa rosemary cornbread

Pan Roasted Niman Ranch Pork Chop

wild mushroom ragout, braised red cabbage cider jus

Duo of CK Lamb

double chop and 48 hour shoulder, stuffed baby vegetables, black olive jus

Painted Hills Beef Coulotte

twice baked potato with Pt Reyes blue cheese and bacon, Blue Lake beans

House Cut Fettuccini Pasta

locally foraged mushrooms, Love Farm’s squash shaved summer truffles

Tasting Menu

Tomales Bay Oysters on the ½ Shell

Aureole Cuvee Mignonette Vin Gris, Dry Creek Valley, Preston, 2005

Heirloom Tomato Gazpacho

Love Farm’s Galia Melon and Basil Sorbet Viognier, Dry Creek Valley, Lambert Bridge, 2005

Wild Alaskan Coho Salmon

Basil Crust, Summer Squash Ratatouille, Chickpea Fries, Cherry Tomato Relish Chardonnay, Sonoma Coast, Hartford, 2004

Spice Crusted Moulard Duck Breast

Roasted Corn and Dry Creek Peach Salsa, Rosemary Cornbread Zinfandel, Dry Creek Valley, Nalle, 2004

Painted Hills Beef Coulotte

Pt Reyes Blue Cheese Mashed Potatoes, Blue Lake Beans Red Wine Jus Syrah, Dry Creek Valley, Provisor, 2003

Dry Creek Kitchen Desserts

Sonoma Neighbor Menu

3-Course Menu

Five Mushroom Bisque

Truffle Mousse, Chives from our Garden 2001 J Sparkling Brut

Pan Roasted Double Cut Pork Chop

Wild Mushroom Ragout, Braised Red Cabbage Cider Jus 2005 Siduri Pinot Noir

Sonoma Cream Cannoli

Strawberries with Tarragon and Anise Pink Peppercorn Syrup

Dessert Menu

DESSERTS

Warm Chocolate Pear Cake

Chocolate Pear Brandy Center, Pear-Blackberry Ice Cream on Poached Heritage Pear, Blackberry Coulis

Roasted Apple Ring Galette

Sea Salt-Caramel Ice Cream, Raisin Verjus Cinnamon Anglaise

Sonoma Cream Cannoli

Mango - Citrus Tuille, Strawberries with Tarragon and Anise, Pink Peppercorn Syrup

Chocolate Peanut Butter Bar

Peanut Butter Mousse, Valrhona Chocolate Glaze, Caramelized Peanuts

Mission Fig and Wildflower Honey Cake

Red Wine Poached Figs, Caramel Mascarpone Fig Sorbet

Daily Tasting of House-Made Ice Creams and Sorbets

Tasting of 6 Artisanal Cheeses

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