Boonville Hotel

thursday 5.14
small plates starting around 5:30
first course
green garlic soup, croutons, morel mushrooms, chive blossoms
main course
braised lamb pasta, fava beans, artichokes, garden thyme
finish with
choice of cheese plate, affogato or a delightful sweet by joansey

friday 5.15
small plates starting around 5:30
first course
potatoes and speck ham, blue boont corners, swiss chard and rosemary
main course
roasted hook and line ling cod, coon shrimp, asparagus, tarragon
finish with
choice of cheese plate, affogato or sweet by joansey

saturday 5.9
small plates starting around 5:30
local halibut and grapefruit
cilantro from the garden, avocado, mizuna
morel mushrooms and front porch farms polenta
wilted ramp leaves
Liberty Farms duck breast
cherries, asparagus, almonds and rosemary
finish with
choice of cheese plate, affogato or sweet by joansey

sunday 5.17
a la carte mid day meal
kusshi oysters with mignonette
charcuterie salumi, rillette, pickles, mustard
soup, we’ll make something yummy
spring citrus salad snap peas, mint, radishes, mint and lemon balm
chicken leg confit swiss chard, tangerines, olives, fava beans

As the months warm up, we are serving our family style prix fixe dinners on Thursday through Saturday evenings along with a Sunday mid-day a la carte meal. We cook by reservation, give us a call to save your table 707.895.2210

what’s cooking? take a look at our menus or sign up for our infrequent emails.

the restaurant at The Boonville Hotel