Sonoma Grill & Wine Bar

Name: Sonoma Grill & Wine Bar
Address: 380 Parker Sq., 75028, TX, 75028
Telephone: 972-899-8989

380 Parker Sq., Flower Mound, TX 75028, US

• Monday: 11:30AM-9:30PM •Tuesday: 11:30AM-9:30PM •Wednesday: 11:30AM-9:30PM •Thursday: 11:30AM-9:30PM •Friday: 11:30AM-9:30PM •Saturday: 4:30PM-10:30PM •

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Details

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

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

STARTERS

SONOMA DIP

CREAMY MIXTURE OF CRABMEAT, SPINACH, ARTICHOKE HEARTS AND MONTEREY JACK CHEESE WITH TOAST POINTS

SONOMA CAKES

CRAB CAKES WITH A LEMON-PESTO SAUCE

PACIFIC CALAMARI

SPICY FRIED CALAMARI WITH A RED PEPPER AIOLI

SEARED TUNA

SUSHI GRADE TUNA WITH WASABI AIOLI

CARPACCIO

ON FIELD GREENS WITH A TRUFFLE VINAIGRETTE & DIJON AIOLI

BAKED APRICOT BRIE

BRIE & APRICOT JAM FILLED PASTRY WITH RASPBERRY PUREE

SONOMA CHEESE PLATE

REGGIANO PARMIGIANO, STILTON BLEU, AGED WHITE CHEDDAR, MANCHEGO, PORT SALUT, OR CHENEL’S CHEVRE CHOOSE THREE SERVED WITH FOCACCIA & LAVOSH

SOUPS

CRAB & ASPARAGUS BISQUE

TOPPED WITH A ROMA TOMATO-CRAB RELISH

SOUP OF THE DAY

CHEF’S INSPIRED CREATION OF THE DAY

SALADS

THE CALIFORNIA WEDGE

WEDGE OF CRISP ROMAINE WITH BACON, DICED TOMATOES FETA CHEESE CRUMBLES AND ROASTED GARLIC CAESAR DRESSING

MIXED BABY GREENS SALAD

ROMA TOMATOES, SPICED WALNUTS & A RASPBERRY-BASIL DRESSING

CHOP SALAD

SPINACH, ROMAINE, BLUE CHEESE, ROMA TOMATOES, RED ONION & BALSAMIC DRESSING

BABY SPINACH SALAD

WITH ARTICHOKE HEARTS, MUSHROOMS, EGG & ANCHO CHILE-HONEY VINAIGRETTE

CHEF’S CREATIONS

POLLO PUTTANESCA

GRILLED CHICKEN BREAST IN A SLOW REDUCTION OF ZUCCHINI, TOMATOES, GARLIC, CAPERS, BLACK OLIVES, FRESH BASIL AND OLIVE OIL SERVED OVER PESTO RISOTTO

RICH & SINFUL PASTA

GOUDA FILLED TORTELINNI TOSSED IN A CREAMY FOUR CHEESE MIXTURE OF GORGONZOLA, ROMANO, MOZZARELLA AND PARMESAN

SONOMA CHICKEN

PESTO AND PARMESAN CRUSTED CHICKEN SERVED OVER LINGUINI WITH TOMATOES AND FRESH CHIVES IN OUR AURORA SAUCE

SMOKED CHICKEN PASTA

RED BELL PEPPERS, RED ONION, BASIL, TOMATOES AND MUSHROOMS WITH A CHOICE OF TOMATO-BASIL SAUCE OR PARMESAN-CREAM SAUCE

PAELLA MONTEREY

SHRIMP, CHICKEN, TOMATOES, ASPARAGUS, CARROTS, RED ONION AND POBLANO PEPPERS IN A CREAMY RISOTTO

STEAKS AND SUCH

CARNEROS FILET MIGNON

TOPPED WITH CARAMELIZED ONIONS & MELTED GORGONZOLA RESTING ON SHIRAZ DEMI-GLACE & SERVED WITH DIJON-CHIVE MASHED POTATOES

ALEXANDER VALLEY RIBEYE - 14 OUNCE

ANCHO-CHILE MARINATED & SERVED WITH A STILTON DEMI ON ROASTED GARLIC-SHALLOT MASHED POTATOES

SONOMA STRIP – 12 OUNCE

WITH ROSEMARY-GARLIC BUTTER, A MUSHROOM-MERLOT DEMI-GLACE ON GRILLED ASPARAGUS & ROASTED POTATO MEDLEY

CRACKED BLACK PEPPER CRUSTED LAMB CHOPS

PAN-SEARED SERVED WITH BRANDY DEMI-GLACE & ASPARAGUS ON TOP OF ROASTED GARLIC MASHED POTATOES

PAN SEARED MAPLE LEAF DUCK BREAST

WITH CHANTERELLE-CABERNET DEMI AND VEGETABLE TRI-COLOR POTATO MEDLEY

FRESH SEAFOOD

GRILLED MAHI-MAHI

WITH A STRAWBERRY-CHAMPAGNE SAUCE AND A PEACH CHUTNEY ON BABY SPINACH-TOMATO RISOTTO

CILANTRO-RED CURRY SEARED #1 TUNA

WASABI AIOLI AND SOY REDUCTION ON CHIVE-SOY RISOTTO

SANTA BARBARA TILAPIA

LIGHTLY SEARED IN OLIVE OIL AND TOPPED WITH A WARM TUSCAN CHUTNEY, SERVED WITH SAUTEED BABY SPINACH

CRAB STUFFED CHILEAN SEA BASS

HORSERADISH CRUSTED AND SERVED WITH A CITRUS-CHAMPAGNE SAUCE ON GINGER-CHIVE RISOTTO

HOISON GLAZED SALMON

WITH AN AVOCADO SALSA & MANGO RELISH SERVED ON HORSERADISH MASHED POTATOES

LUNCH SALADS

SHRIMP AND CHICKEN SALAD

GRILLED SHRIMP & CHICKEN, PECANS, SAUTÉED MUSHROOMS, POBLANO PEPPERS, FETA, EGG & ANCHO CHILE-HONEY VINAIGRETTE

PECAN CRUSTED CHICKEN BREAST SALAD

MIXED GREENS WITH TOMATO, MUSHROOMS & RASPBERRY-BASIL DRESSING

SONOMA RANCH SALAD

GRILLED CHICKEN BREAST, SMOKED BACON, TOMATOES, MUSHROOMS, BLUE CHEESE, AVOCADO & CHOICE OF DRESSING

ASIAN SALAD

SESAME CHICKEN BREAST, ORANGE SLICES, ROASTED CORN, CRISPY RICE NOODLES, SPINACH, ROMAINE & PEANUT-SOY DRESSING

MONTEREY SPICY CHICKEN SALAD

SPINACH & ROMAINE WITH ANCHO CHILE, CACIOTA CHEESE, BACON PIECES, RED ONION, TOMATOES & GARLIC-RANCH DRESSING

BRICK OVEN PIZZAS

DRY CREEK

SPICY CHICKEN, ROASTED CORN, BELL PEPPERS, CARAMELIZED ONIONS JACK CHEESE ON A POBLANO-ALFREDO SAUCE

ALEXANDER VALLEY

IMPORTED PEPPERONI, MUSHROOMS, SPICED GARLIC & TOMATO-BASIL SAUCE

GREEN VALLEY

FETA, MOZZARELLA, PARMESAN, SLICED TOMATOES ON A PESTO-GARLIC SAUCE

THE ROCKPILE

SLICED STEAK, MIXED CALIFORNIA PEPPERS, RED ONIONS, MUSHROOMS PEPPER JACK & MOZZARELLA CHEESES AND TOMATO-BASIL SAUCE

LUNCH CREATIONS

SPICY-CILANTRO AHI TUNA SANDWICH

PAN SEARED WITH WASABI AIOLI AND SOY REDUCTION SERVED WITH LETTUCE, TOMATO, AVOCADO AND FRESH GINGER ON GRILLED FOCACCIA BREAD

SMOKED TURKEY SANDWICH

TURKEY, CARAMELIZED ONIONS, WHITE CHEDDAR, AVOCADO, TOMATO, LETTUCE AND RASPBERRY AIOLI ON GRILLED FOCACCIA BREAD

MONTEREY CHICKEN SANDWICH

GRILLED CHICKEN, LEMON-PESTO DIJONNAISE, FRESH MOZZARELLA, LETTUCE, TOMATO ON GRILLED FOCACCIA BREAD

SONOMA BURGER

WITH CRISPY ONIONS, AVOCADO, CHEDDAR CHEESE, LETTUCE AND TOMATO ON AN ONION ROLL

WEST COAST FISH TACOS

WHITE CORN TORTILLAS FILLED WITH LETTUCE, TOMATO, CHEESE, AVOCADO RELISH & LEMON-CILANTRO SOUR CREAM