Rosemary caramel, toasted oat streusel, lemon-thyme ice cream. Suggested Wine Pairing: Thomas George Estate, Backer Ridge, Viognier, Late Harvest, Russian River Valley $10
Almond Cheesecake
Fried marcona shortcrust, burnt honey, vanilla bean chantilly, Russian River Organics fig. Suggested Wine Pairing: Meeker, Fortified White Blend, Tutu Luna, California $10
Daily Tasting of Ice Cream & Sorbets
Two scoops - choose your flavors: vanilla ice cream, chocolate ice cream, Mango sorbet, coconut sorbet
Chefs Tasting Menu
Executive Chef Shane Mcanelly's Nightly Six-Course Tasting Menu
Binchotan grilled prime filet mignon, lobster ravioli, melted leek, horseradish. Wine Pairing: 2019 Donelan, Syrah, Cuveé Christine, Sonoma County
Cinnamon Buttermilk Cheesecake
Brown butter graham cracker crust, spiced gradek pear, cookie butter whipped ganache, speculoos streusel. Wine Pairing: 2003 Meeker, Fortified White Blend, Tutu Luna, California
Sonoma Neighbor Menu
3 Courses | $55 | Every Thursday. Thursday, September 17, 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
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
Duck leg confit en croute, herb roasted breast, fig compote, a l'orange jus. Wine Pairing: 2025 Pinot Noir Nouveau 2025 'Once in a Blue Moon' Pinot Noir
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.