Black cocoa cookie crust, chai spiced creme anglaise, white chocolate chantilly. Suggested Wine Pairing: 2oz Rockpile Winery, Independence Port $10
Selection of Sonoma County Cheeses
Suggested Wine Pairing: 2oz Pineau De Charentes $16
Cookie Butter Mousse Bomb
cinnamon spiced apple compote, muscovado sugar cake, salted caramel chantilly, pretzel crumble. Suggested Wine Pairing: 2oz Meeker, Gewurztraminer, Muscat and Chenin Blanc Blend, Tutu Luna, California $10
Gradek Pear Almond Frangipane Tart
pomegranate gel, orange blossom crisps, mascarpone ice cream. Suggested Wine Pairing: 2 oz Thomas George Estate, Backer Ridge, Viognier, Late Harvest, Russian River Valley $10
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
Squid Ink Gigli
Gulf shrimp, calabrian chile, lemon, parsley . Wine Pairing: 2020 Morlet, Sauvignon Blanc, Les Petits, Sonoma County
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.