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 11am – 12am
Sunday 11am – 10pm
Monday CLOSED

To Share

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European Bread Basket with Green Onion and Whipped Smoked Honey Butter   6

Combo of Both Aged Meats & Ripe Cheeses with Accompaniments   19

Potato Pancakes or Crêpes   14 GF

Choose from Either Roasted Duck or Smoked Salmon. Each comes with Herb Smetana & Ljutenica, a Sweet & Spicy Vegetable Chutney

Add Caviar
*4 oz. Salmon red caviar  30
*1.75 oz. black caviar “Kaluga”   90

Kepta Duona   8

(Best Thing I ate of 2016 Phoenix New Times)
Crispy Rye Bread Tossed in Duck Fat Aioli & Havarti Cheese

 

Chicken Pâté on Toasted Rye Bread   14

Tomato Marmalade, Mustard Seeds, Pistachios, Pickled Fennel, Cornichon Pickles

Mushroom Flatbread   14

Carmelized onions, Fontina cheese, Finished with a Balsamic Reduction and White Truffle Essence

Ruskie Perogies   16

Potato, farmers cheese, and carmelized onion filled perogies, glazed with sherry wine, celery root puree, and melted leeks.

*Black Pepper Crusted Foie Gras   21

Pickled Grapes, Orange Five Spice Gastrique, Whipped Dates & Goat Cheese, Toast & Prosciutto Di Parma

Hummus and Toasted Naan   8

With Cucumber and Olive Tapenade

From the Garden and Kettle

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Caprese Salad   15

Buffula Cheese, Slow Roasted Cherry Tomatoes, Tomato Jam, Pesto, Toasted Bread

Roasted Beet Salad  11

Arugula, Oranges, Green Goddess Emulsion, Pickled Onion, Balsamic Reduction, Smoked Candied Walnuts, Seared Goat Cheese, Bulger Wheat and Dried Apricots.

Wedge Salad   12 GF

Baby Iceberg, Cucumber, Red onion, Carrot, Cherry Tomatoes, White Beans, Shaved Prosciutto, Blue Cheese, Horseradish Vinaigrette

From the Land

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Roasted ½ Duck   33 GF

Celery Root puree, Caramelized Potatoes, Elder Berry Sauce, Sauerkraut

Chicken Kotleti   16 GF

Pan Seared Ground Patty, Boursin Mash, Cabbage Slaw, Chicken Gravy

Smoked Beef Short Rib Stroganoff   25 GF

Wild Mushrooms cooked in Natural Short Rib Jus over either Boursin Mash or House made Pappardelle Egg Noodles topped with Smetana

*Wood Grilled Filet Mignon   31 GF

Hunters Sauce with Wild Mushrooms, Capers, Cherry Tomatoes, Baby Turnips, Smoked Wax Potatoes

Chicken Kiev   22

Crispy Chicken filled with Herb Butter & Havarti, Boursin Mash, Charcuterie Sauce, Wild Mushrooms

Cabbage Rolls   19

Cabbage Stuffed with Pork, Beef & Rice Braised in Pomodoro Sauce Served over Boursin Mash Topped with Bryndza Cheese

Braised Beef Perogies   18

Braised Beef Cheek, Wild Mushrooms, Baby Carrots, Pickled Shallots, Horseradish Smetana, Veal Glace

Pork Shashlik   23 GF

Pomegranate Marinated Pork Kebabs with Vegetables, Shaved Brussels Sprout Tziki, Rice Pilaf, Mizeria Cucumber Salad & Fancy Sauce

Chicken Shashlik   19

Bulgur Wheat Tabbouleh, Hummus, Tomato and Cucumber Tapenade and Fancy Sauce

From the Sea

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*BBQ Glazed Salmon   23 GF

Dill Smashed Red Potatoes with Hemp Salt & Sauteed (Wild Spinach & Roasted Yellow Creamed Corn & Corn Nage

 

Potato Crusted Whole Trout   24 GF

Tomato Caper Relish & White Wine Sauce

 

 

Between The Bread

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Served with Either:

Artisan Green Salad, Potato Salad, or Crispy Fries

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Ruban Sandwich   14

House Made Pastrami & Sauerkraut, Havarti Cheese, Horseradish & Whole Grain Mustard Aioli, Toasted Rye Bread, Side of Pickles

*Wood Grilled Burger   15

Corn Fed Ground Brisket, Smoked Bacon, Cheddar Cheese, Chopped Onion, Lettuce, Tomato, Pickles, Whole Grain Mustard Aioli, Toasted Poppy Seed Bun
(add Sauerkraut & Fried Egg for an additional $1)

*Münchner Snitzel   16

Pounded Breaded Crispy Pork Tenderloin Horseradish & Whole Grain Mustard Aioli, Toasted Rye Bread, Fried Egg, Fresh Lemon, Capers, Lettuce, Tomato, Onion

 

Earthy Sides

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Boursin Mash Potatoes   6

Caramelized Fingerling Potatoes   6

Creamed Corn   6

Wilted Spinach, Roasted Garlic and Lemon 6

Roasted Cauliflower   7

With Toasted Pine Nuts, Golden Raisins, Orange Five Spice Gastrique

Buckwheat Grains   7

Kasha Style with Mushroom Ragu

Charred Beets and Carrots   7

Finished with Balsamic Reduction and Fresh Basil

Pomme Frittes   6

French fries dusted with European Herbs and Spices Served with Horseradish Whole Grain Mustard Aioli