Dry Creek Kitchen

Dry Creek Kitchen in the award-winning Hotel Healdsburg takes advantage of its prized location off the town’s historical Spanish-style plaza with warm, minimalistic design, vaulted ceilings, and towering floral arrangements. In warmer months, guests can enjoy wine country al fresco dining on the terrace or cozy up by a crackling fireplace on chilly Sonoma nights.

Under the direction of Chef Charlie Palmer, the kitchen excels at sourcing and showing off its regional ingredient diversity in dishes like Scallop En Croute with spring onion fondue, celeriac bacon, chardonnay beurre “vert,” and Liberty Duck Breast with pinot noir-braised cabbage, scarlet turnips, and pearl onions. Located at the center of three richly producing wine areas—Russian River, Dry Creek and Alexander Valleys—you can experience the region abundance even further in the neighborhood vineyard and food pairings. Dry Creek Kitchen offers international sophistication mixed with small town personality.

2019 Restaurant Week Menu
$39 Dinner Menu

First Course: (Choose One)
Little Gem "Smoked Caesar" Salad
boquerón, charred spring garlic, Parmesan-focaccia crumble,
black pepper dressing

Seared Broccoli di Cicco
horseradish braised rock shrimp, celery variations,
espelette peanut butter



Second Course: (Choose One)
Caramelized Tai Snapper
Sonoma asparagus, warm spring onion farro, white asparagus purée
crisp elephant garlic, olive soil

Ritual Farms Oregano Roasted Pork and Campanelle Pasta
spring pea pesto, fava bean sprouts, rosemary roasted almonds,
Mauritson Zinfandel beurre rouge



Third Course: (Choose One)
Palmer Estate Lemon Cheesecake
lemon gel, candied pistachios, lemon curd

Drunken S'mores
dark chocolate pavé, vanilla bean bourbon caramel
bruléed mallow