Sonoma Restaurant of Princeton
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Sonoma Starters & Entrees

Sonoma Appetizers

Sautéed Ricotta Gnocchitini     10
Petite Cheese Gnocchi Sautéed with White Wine, Garlic and
Lemon Basil. Topped with Brunoise Tomato and Ricotta Salata

Carpaccio of “Steak and Cheese”   11
Petite Kobe Beef Carpaccio and Artisan Cheeses with Roasted Tomatoes, Figs, Membrillo, Lingonberries and Gourmet Greens Water Crackers

Scallop Stir-Fry   14
Lemon-Grass Encrusted Diver Scallops over Carrot-Ginger Puree with Ponzu Vegetables & Sesame Cellophane Noodle Salad

Baked Brie and Apricot en Croute   11
With Apricots, Grand Marnier, Mixed Nuts and Honeycomb.
Blood Orange Molasses

Sizzling Escargot   9
The Finest Helix Snails served with Garlicky Spinach, Asiago Cheese and Garlic Crostini

Nightly Soup Selection
Your server will offer you our nightly soup selection –
different every evening.

Sonoma Salads

Baby Field Greens   8
Leafy Greens Garnished Lightly with a Selection of
Fresh Garden Vegetables in a Quince and Moscato Vinaigrette

The Sonoma Caesar   9
Romaine Lettuce tossed with our own Roasted Garlic, Anchovy and Lemon Dressing. Presented in an Asiago Cheese Crisp Bowl. Imported White Anchovy upon Request

New England Apple Salad   9
Gourmet Baby Greens Tossed in a Creamy Apple-Maple Dressing and Topped with Sliced Granny Smith Apples, Dried Cranberries, Julienne Carrots and Candied Nuts.  Served Spilling Out of a Crispy Maple Pecan Timbale

Sautéed Goat Cheese Cote d’ Azur   9
Local “Crystal Brook Farm” Goat Cheese, Gourmet Greens, Deviled Egg and Nicoise Style Vegetables. With a Sherried Grainy Mustard Vinaigrette and Lavender Honey

Special, Daily Appetizer creations will also be
offered by your server.

   
 
 

Sonoma Entrees ::: Land

Roasted Rack of Lamb Persillade   38
A Four-Bone Rack of Colorado Lamb Coated with Dijon Mustard, Rosemary, Garlic and Parsley, Rolled in Fresh Panko Crumbs. Roasted Shallot Demi-Glace

Grilled Filet Mignon   34
The Finest Beef Tenderloin with Melted Leeks and Truffle Butter

Grilled Porterhouse Pork Chop  28
Over Butternut and Maple Hominy. Topped with Pecanwood Smoked Bacon and Cide Jus

Seared Sirloin Au Bleu   32
Peppercorn & Coriander Encrusted Sirloin Topped with Great Hills Bleu Cheese and Served with Port Wine and Rosemary Demi-Glace

Duck Under Glass   29
Grilled Long Island Breast Over Long Grain and Wild Rice with Foraged Mushrooms and Truffle Demi and a Kiss of Cognac

Slow Roasted Veal Osso Bucco   36
Served over Creamy Polenta and Topped with Traditional Gremolata

Chicken Balsamico   26
Pan Seared Organic Chicken Breast Sautéed with Garlic, Fresh Thyme, Capers, Olives and Scallion. Deglazed with Aged Balsamic Vinegar and finished with Whole Butter

Sherried Mushroom and Goat Cheese Strudel   24
Sauteed Spinach and Red Pepper Coulis

Sonoma Entrees ::: Sea

Pistachio Encrusted Atlantic Salmon  29
Over Parsnip Puree and Topped with Amaretto Butter and Candied Bacon

Seafood en Croute   34
Fresh Maine Lobster, Gulf Shrimp and Diver Scallops in a Nantua Cream. Puff Pastry Cornucopia

Cataplana   29
Roast Native Haddock Served in a Chorizo Clam Broth. Topped with Saffron Rouille

Daily Chef’s Creations
presented by your server prior to ordering
   
 
 
*Before placing your order, please inform your server if a person in your party has a food allergy. Consuming raw or undercooked meat, poultry and seafood may increase your risk of food borne illness.