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

-or-

*Wood Charred Spanish Octopus “GF

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

-or-

Roasted Beet Salad

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

-or-

Borscht “GF”

Beet soup, Meatballs, Root Vegetables, Rye Bread

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*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

-or-

Cabbage Rolls

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

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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

-or-

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

-or-

Grand Marnier & Lavender Crème Brulee “GF

Mixed Berries

-or-

Napoleon Cake

Layers of Puff Pastry & Vanilla Pastry Cream with Cranberry

-or-

Paul’s Decadent Crêpe

Organic Hazelnut Chocolate, Banana, Macerated Berries