DINING MENU

Sonata’s Restaurant

Welcome to our Craft Kitchen, Sonata’s Restaurant! Where we have a Strong Focus on Eastern European Cuisine, Culture & Techniques. We Design our Offerings in the Spirit of the Season, while Supporting Local Farmers and Businesses. Food is Life, Enjoy!

Hours:

Tuesday – Thursday 4pm – 10pm
Friday 4pm – 12am
Saturday 10am – 12am
Sunday 10am – 10pm
Monday CLOSED

 

Shared Plates

 


Kepta Duona – 8
Crispy Rye Bread, Duck Fat aioli, Havarti Cheese Sauce

PIEROGIES – 6
Crème Fraiche, Caviar, Truffle Essence

*CHARRED SPANISH OCTOPUS – 18
Fingerling Potatoes, Caramelized Peppers, Nicoise Olives, Velvety Tomato Sauce

ROASTED CAULIFLOWER – 12
Fennel Salad, Pistachios, Pesto Sauce

*SMOKED SALMON & PANCAKE – 15
Potato Pancake, Citrus Crème Fraiche

ROASTED BONE MARROW – 16
Short Rib Jam, Fresno Chili, Crostino

*BEEF CARPACCIO – 15
Peppercorn Crusted Beef, Avocado, Quail Egg, Micro Greens, Caper Aioli

PAN SEARED FOIE GRAS – 18
Glazed Yam, Toasted Bread, Blis Syrup, Spicy Chocolate Sauce

*TUNA & SALMON CRUDO – 16
Green Apple & Ginger Gremolata, Avocado, Trout Roe, Taro Chips

BRAISED KORUBUTA PORK BELLY – 13
Pearl Onion, Garlic Chip, Natural Jus & Ryu Powder

*OYSTERS ON THE HALF SHELF 1/2 DZ – 21
Rockefeller – Spinach, Pancetta, Parmesan, Caviar, crispy leeks
Traditional – Mignonette and Cocktail Sauce

Soup & Salads


CAPRESE – 13
Mozzarella Cheese, Confit Tomatoes, Basil, EVO

MIXED BABY GREENS SALAD – 10
English Cucumber, Confit Tomatoes , Nicoise Olives, Breakfast Radish, Crispy Shallots, Balsamic Vinaigrette

BEET & GOAT CHEESE SALAD – 12
Beets, Beet Marshmallows, Avocado, Grapefruit, Crispy Goat cheese, Citrus Vinaigrette

CAESAR SALAD – 12
Romaine Hearts, Frisée, Radicchio, Spanish Anchovies, Parmesan, Shaved Croutons

BORSCH – 10
Beets, Meatballs, Yukon Gold Potatoes

Pasta


TAGLIATELLE BOLOGNESE – 22
Fresh Tagliatelle Pasta, San Marzano Tomatoes, Ricotta Cheese, Beef & Pork Bolognese Sauce

*SAFFRON SHELLFISH STEW – 30
Lobster, Clams, Mussels, Prawns, Calamarta Pasta, Pesto Crostini

*CHARRED SPANISH OCTOPUS – 25
Pancetta, Caramelized Onions, Olives, Perciatelli Pasta, Chili, Parmesan

 

Fish & Seafood


*CRISPY SKIN SALMON – 23
Whole Grain Mustard Glaze, Bok Choi, Coconut Scented Black Rice, Citrus Butter Sauce

*PAN SEARED SEA BASS – 26
Parmesan Scallop Potatoes, Sweet Peppers, Nicoise Olives, Velvety Tomato Sauce

*DAY BOAT SEA SCALLOPS – 28
Crab Agnolotti, Jumbo Asparagus, Arugula, Uni-Chorizo Butter

Meats


BRAISED LAMB SHANK – 28
Moroccan Couscous, Pistachios, Lamb Jus

CHICKEN KIEV – 22
Herb Butter and Havarti Cheese,, Wild Mushrooms, Mashed Potatoes, Chicken Jus

STUFFED CABBAGE ROLLS – 20
Stuffed with Beef, Pork & Rice. Bryndza Cheese, Yukon Gold Mashed Potato, Velvety Tomato Sauce

KABOBS
LAMB-26 — PORK-23 — CHICKEN-23
Persian Spice Rub, Moroccan Couscous, Tzatziki Sauce, Fresno Chili

*FILET MIGNON AND LOBSTER – 45
Prime Filet and Lobster Hollandaise, Asparagus, Dauphinoise Potatoes, Truffle Jus

*16oz HOUSE CUT RIB EYE – 30
Roasted Root Vegetables, Truffle-Parmesan Fries, Maitre D’ Butter, Demi Glace

*CHERRY WOOD SMOKED DUCK – 26
Warm Potato Salad, Glazed Carrots, Pomegranate Sauce

BRAISED SHORT RIB – 26
Valdeon Blue Cheese Tagliatelle Pasta, Pearl Onions, Toasted Almonds, Natural Jus

Sides


All sides – 10

ROASTED FINGERLING POTATOES with BACON & ONIONS
JUMBO ASPARAGUSADD LOBSTER HOLLANDAISE – 6
TRUFFLE PARMESAN FRIES
MOROCCAN COUSCOUS with DRIED APRICOT AND PISTACHIOS
YUKON GOLD POTATO PUREE with EVO
GLAZED BABY CARROTS with CLABRIAN CHILI


* These items may be served raw as they should be eaten or undercooked to perfection.
Consuming raw or undercooked meats, poultry, seafood, shelfish, or egg may increase your risk of food-borne illness