Main Dining Room — The Restaurant

Open Daily at 5:00 PM.

 
 

A Love Letter to Sonoma County

Chef Matt Brimer’s menu is a modern ode to Healdsburg’s micro-seasonal ingredients,
exploring the possibilities of a locally foraged fungi from a secret stand on the slopes of rolling forest, or the range of a Purple Heart tomato cultivated from a farm within walking distance to the restaurant. For Chef Brimer and team, finding the limitlessness in the specific moment is a play of craft and passion. 

 
 
An art illustration of a carrot.
 
 
 

The Wine List

Our wine list is robust and constantly rotating.

 
 
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Downstairs Bar

The downstairs bar menu is a culmination of both classic cocktails and their modern twists. The back bar is made of suspended cold steel and is stocked with sought-after brown spirits and other rarities. The Matheson’s sake cellar, includes a range of the major styles of sake, listed on our digital wine list.

 
A bird's-eye view of the Downstairs Bar with patrons at the bar having conversations and enjoying their drinks, while bartenders working behind the counter.
A hand holding a glass getting a pour of white wine from The Wine Wall.
 
An art illustration of a wine glass
 

The Wine Wall

The Wine Wall features 88 wines on tap, allowing curious drinkers splashes of multiple selections without over-commitment. You can also get a glass or carafe of a new favorite. “We are able to share pours of the most extraordinary wines, often hard to find and when found, only by the bottle,” said Beverage Director Jon McCarthy. Design your own flight of fancy, exploring a region, a varietal, a vintage, or a hunch.

 
 
 

Sourcing

Our Chef’s curate the menu based on selections sourced within a small radius from our kitchen to ensure that we put the best offerings from our location on each plate. Not one item passes our threshold without a full application of scrutiny and then passion of craft.

 
Two hands snipping fresh herbs using a small cutter.