Hazel Hill
Hazel Hill
A Signature Sonoma Wine Country Restaurant
Starters
Roasted pumpkin soup
$18
sage brown butter, pecans, pomegranate
(n, d, v)
Roasted beets
$21
goat cheese, pecan, poached pears, sherry vinaigrette
(n, d, v)
Journeyman charcuterie
$33
chef's five meat selections, marinated olives, lavash crackers
(g)
Hazel hill fromage
$32
four farmstead cheeses, seeded crostini
(n, d, g, v)
Wagyu bolognese
$32
rigatoni, calabrian chili, san marzano tomatoes, pecorino
(d, g)
West coast oysters*
$35
champagne mignonette, cocktail sauce, half dozen
Caviar*
kaluga $125
golden osetra $175
golden osetra $175
crème fraîche, pringle's pringles
(d)
Mains
Hazel hill salad
$18
fromage blanc, toasted hazelnuts, cider vinaigrette
(n, d, veg) add mary's organic chicken +$16, king salmon +$21, prime steak* +$27
Caesar salad
$19
little gems, pecorino, garlic streusel, anchovy vinaigrette
(d)
Forbidden rice
$28
squash, chickpeas, turnips
(vg)
Grilled chicken club
$26
sourdough, cheddar, journeyman barrel bacon
(d, g)
Porchetta sandwich
$26
herb aioli, arugula, ciabatta roll
(g)
King salmon*
$38
roasted bell pepper, herb chimichurri, broccolini
(d)
38 north chicken
$36
fregola, roasted sunchokes, butternut squash, jus
(g, d)
Prime steak frites*
$44
charred onion, sauce au poivre, truffle fries
(d)
Desserts
Hazel hill fromage
$32
four farmstead cheeses, seeded crostini
(n, d, g, veg)
Oat milk crème brulee
$15
roasted strawberry, vanilla bean, sponge cake
(v)
Meyer lemon tart
$15
meringue, sable breton, fresh berries
(d, g)
Blueberry layer cake
$15
genoise, vanilla bean, crème fraiche
(d, g, veg)
Root beer float
$15
sarsaparilla sorbet, sassafras ice cream, chocolate chip cookie
(d, g, veg)
N - Nuts | D - Dairy | G – Gluten | V – Vegetarian | VG – Vegan
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illnesses, especially if you have certain medical conditions.
Executive Chef Jason Pringle & Chef De Cuisine Danny Girolomo
Menu may experience daily changes based on ingredient availability and team’s inspiration.
California State Sales Tax and a 20% Service Charge will be added to parties of 6 or more.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illnesses, especially if you have certain medical conditions.
Executive Chef Jason Pringle & Chef De Cuisine Danny Girolomo
Menu may experience daily changes based on ingredient availability and team’s inspiration.
California State Sales Tax and a 20% Service Charge will be added to parties of 6 or more.
