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.

2018 DINNER MENU
$39 Dinner Menu

First Course: (Choose One)
Speckled Romaine Salad
coraline endive, radish variations, spiced local seeds
Cowgirl Creamery St. Pat, radish vinaigrette
Merry Edwards olive oil

Warm Sonoma Asparagus
poppy seed, white anchovy, garbanzo beans,
watercress-sorrel purée, cilantro emulsion, fiore sardo


Second Course: (Choose One)
48 Hour Pork Belly
tamarind glaze, fennel-kohlrabi slaw, cauliflower variations,
preserved huckleberries, pinot mustard reduction

Sautéed Mary's Chicken
early spring peas, asparagus, forbidden rice
smoked-butter braised morels, foie gras pan sauce


Third Course: (Choose One)
Apple Tarte Tatin
salted caramel, vanilla ice cream
brown sugar-spiced puff pastry

Chocolate Banana Bread Pudding
bruléed bananas, rum caramel, chocolate ice cream