2107 Restaurant Week

Sonata’s Restaurant Week Menu 2017

First Course

Kepta Duona

(Best Thing I Ate of 2016 -Phoenix New Times)

Crispy Rye Bread Tossed Is Duck Fat Aioli & Havarti Cheese


*Wood Charred Spanish Octopus “GF

Roasted Artichokes, Braised Fennel, Sun Dried Yellow Tomatoes, Capers, Roasted Fingerlings, Smoked Pomodoro


Roasted Beet Salad

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


Borscht “GF”

Beet soup, Meatballs, Root Vegetables, Rye Bread


*Black Pepper Crusted Foie Gras

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

Second Course

Chicken Kiev

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


Cabbage Rolls

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


Smoked Beef Short Rib Stroganoff “GF” (with Boursin Mash)

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


Pan Seared Scallops

Kasha Grains, Charred Cauliflower, Golden Raisins, Toasted Pine Nuts, Pomodoro

Third Course

Spurgos “Varškės”

Lithuanian Curd Cheese Doughnuts, Served with Vanilla Pastry Cream, Organic Hazelnut Chocolate & Strawberry Marmalade


Grand Marnier & Lavender Crème Brulee “GF

Mixed Berries


Napoleon Cake

Layers of Puff Pastry & Vanilla Pastry Cream with Cranberry


Paul’s Decadent Crêpe

Organic Hazelnut Chocolate, Banana, Macerated Berries