https://www.sonomaatthebeechwood.com/ SONOMA Restaurant
363 Plantation Street
Worcester, MA 01605
Food, Kid Friendly
Celebrate the Magic of Christmas, with a spectacular holiday dinner at SONOMA.
An amazing three-course prix fixe Christmas menu, custom curated by SONOMA’s Executive Chef Christ Mondzali and his culinary team, features traditional holiday favorites and seasonal entrees, inspired by the freshest locally sourced ingredients, and presented with SONOMA’s signature creative flair. Start with savory Chestnut Bisque, chilled Shrimp Cocktail, SONOMA Caesar salad, or Soy Lacquered Quail with caramelized poached pear, followed by Traditional Prime Rib prepared to perfection, fresh caught Grilled Faroe Island Salmon, or Pan Seared Scallops with Creamy Saffron Risotto (vegetarian upon request). For dessert, decadent Eggnog Crème Brûlée, NY Style Cheesecake, or a yuletide Bûche de Noël provide the perfect ending to an unforgettable holiday feast.
With DiRōNa-awarded hospitality, world-class service, and unsurpassed ambiance under the glow of SONOMA’s 19th century stained glass dome, extraordinary Christmas memories are made at SONOMA.
Free and ample parking is available, and SONOMA implements the most stringent COVID-19 safety protocols, exceeding industry standards. SONOMA’s high booths are perfect for privacy and extra safety.
Make your Christmas reservations now by calling BetteAnn Wallen at (508) 453-1113 or email [email protected].
Cost: $74.95 prix fixe per person | $19.95 Children 12 & Under per person
Three-Course Prix Fixe CHRISTMAS MENU
Christmas Eve: Served from 5pm – 9pm (à la carte also available)
Christmas Day: Seatings at 12pm, 2pm, and 4pm
Choose one from First, Second, and Dessert
Crème Fraîche, Black Trumpet Mushrooms, Hazelnut-Parmigianino Frico
Rye Cocktail Sauce, Atomic Horseradish, Lemon
Baby Romaine, Shaved Grana Padano, Croutons, Boquerones, Pine Nuts
SOY LACQUERED QUAIL
Caramelized Poached Pear, Pomegranate, Endive
TRADITIONAL PRIME RIB
Pomme Purée, Grilled Asparagus, Baby Brussels Sprouts, English Horseradish Cream, Au Jus
GRILLED FAROE ISLAND SALMON
Creamed Spinach Purée, Wild Mushrooms, Meyer Lemon, Fennel Pollen
PAN SEARED SCALLOPS WITH CREAMY SAFFRON RISOTTO
Asparagus, Peas, Grana Padano
*VEGETARIAN RISOTTO UPON REQUEST
*EGGNOG CRÈME BRÛLÉE
Torched Cinnamon Meringue, Citrus Shortbread
NY STYLE CHEESECAKE
Peppermint Bark, Dulce de Leche Sauce, Spiked Whipped Cream
BÛCHE DE NOËL (A.K.A. “YULE LOG”)
Chocolate or Vanilla
Executive Chef, Christ Mondzali