Wild pecan crust, ginger spiced apple compote, cider caramel. Wine Pairing: 2003 Meeker, Fortified White Blend, Tutu Luna, California
Sonoma Neighbor Menu
3 Courses | $55 | Every Thursday. Thursday, March 26, 2026. Every Thursday night, join us for a three-course menu celebrating the regional and locally grown bounty of Northern Sonoma County. We welcome both our cherished neighbors as well as visitors looking to experience hyper-local fare
Canapés
Sonoma County Vegetable Pie Tee (2)
$12.00
tamarind, cilantro, avocado
Tsar Nicoulai Caviar Toast
$35.00
black truffle egg salad, chive
Pork Belly Biscuits (2)
$12.00
Maple Glaze, Chipotle Aioli, Pickled Onion
Hog Island Oyster (2)
$9.00
yuzu pearl, brokaw kiwi
Beffa Springs Ranch Korean Beef Dumplings (2)
$12.00
black sesame, scallion, chojang
Smoked Salmon Gougere (2)
$12.00
everything spiced quinoa crunch
First Course
choice of
Grilled Local Octopus
salt roasted potato, hopyard farms greens, journeyman sonoma 'nduja
Taleggio Stuffed Arancini
tomato jam, kale pesto
Mid-Course
supplemental option for the table
Bigeye Tuna Crudo
crispy rice cake, fava bean pesto, korean chile oil
2021 The Harris Gallery, Chenin Blanc, Sonoma County
$9.50
Red Wine
2016 Gia Domella Cabernet Sauvignon, Alexander Valley
$9.50
2022 Merriam, Cabernet Franc, Russian River Valley
$9.50
Studio Cellar by DCK
The Experience
Up to 10 guests will enjoy the seven-course menu around the Studio Cellar's refined table for a culinary and wine journey that's exclusively Sonoma County from start to finish. Dry Creek Kitchen holds the distinction of offering the most extensive selection of Sonoma County-only wines in the world, its range expertly complementing each curated course of the tasting menu. When you reserve a Studio Cellar by DCK experience, Chefs Palmer and McAnelly, along with Wine Director Jon Macklem, will personally design your menu based on your tastes, preferences, and favorite flavors and wines
The Menu
The seven-course menu will feature the freshest seafood, such as Chef Shane McAnelly's Dayboat Scallop served with parsnip, Preston Farms strawberry, vanilla bean, and verjus, along with locally acclaimed proteins like Liberty Duck served with beet, cherry and port. Chef Taylor Kelley's pastry talents will be on full display, with items like her Strawberry Cremeux Tart with white chocolate chantilly and strawberry basil sorbet
The Wines
Wine Director Jon Macklem will pair each course with some of Sonoma County's most impressive and unique wines, including rare varietals, bottlings and verticals
Reserve
Make your reservation for Studio Cellar by DCK, the most exclusive table in town. Available Wednesday - Saturday evenings, only one seating per night
Pasta Tasting Menu
Autumn Frost Squash Agnolotti
Wild mushroom, black garlic, brown butter, sage. Wine Pairing: 2024 Bricoleur, Viognier, Kick Ranch Vineyard
Saffron Linguine
Gulf shrimp, meyer lemon, agrumato. Wine Pairing: 2024 Leo Steen, Chenin Blanc, Dry Creek Valley
Aleppo Pepper Cresta di Gallo
Fennel pork sausage, broccolini, oregano. Wine Pairing: 2024 Alma Fria, Pinot Noir, West Sonoma Coast
Cocoa Trifoglio
Liberty duck confit, madeira cream, hazelnut praline. Wine Pairing: 2021 Rockpile, Zinfandel, Jack's Cabin Vineyard, Sonoma County
Tsar Nicoulai Caviar, Crème Fraiche, Chive. Wine Pairing: 2024 Peter Michael Winery, Sauvignon Blanc, "L'apres-Midi," Knights Valley
First Course
Seared Dayboat Scallop
Brentwood Corn Pudding, Cherry Tomato, Vanilla. Wine Pairing: 2023 Peter Michael Winery, Chardonnay, "La Carriere", Knights Valley
Second Course
Squash Blossom Wrapped Bellwether Ricotta Gnudi
Parmigiano & Rich Poultry Brodo, Cherry Tomato, Garden Basils. Wine Pairing: 2022 Peter Michael Winery, Chardonnay, "Belle Cote", Knights Valley
Third Course
Liberty Duck Breast
Gnocchi Alla Romana, Bing Cherry, Summer Squash. Wine Pairing: 2022 Peter Michael Winery, Pinot Noir, "Le Caprice," Fort Ross/Seaview
Fourth Course
Wagyu Rib Cap
Japanese Binchotan Grilled, Oxtail Bordelaise, Smoked Sea Salt. Wine Pairing: 2022 Peter Michael Winery, Cabernet Sauvignon, "Les Pavots," Knights Valley
Dessert
Grasshopper Pie
Mint, Chocolate, Yummy Things. Wine Pairing: Bar chef Jess' Modern Grasshopper, Crème De Menthe, Crème De Cacao, Cream, Love
For the Table
Sweet and Savory Breakfast Pastries
First Course
Choice of
Gem Lettuce Salad
Kumquat, Pickled Spring Onion, Miso & Tahini Vinaigrette, Hazelnut Dukkah
Dry Creek Kitchen's wine cellar reflects the area's celebrated appellations, featuring more than 600 Sonoma wines with vintages ranging from 1985 to 2007 and a particular emphasis on Pinot Noir and Chardonnay as well as Cabernet Sauvignon and Meritage Blends. Palmer's long standing commitment to wine manifests itself in his one-of-kind-collection drawing from the private libraries and cellars of the area's winemakers, including limited production wines not available to anyone else, not even through private auctions.