From much deserved date nights to intimate family gatherings, SONOMA makes each occasion extraordinary, featuring the largest, most beautiful alfresco dining experience in Central MA.
SONOMA’s new Chef-inspired seasonal menu combines the freshest farm-to-table ingredients with signature favorites, seasonal hand-crafted cocktails, a world-class fine wine selection (by the bottle, half bottle, or glass), and unsurpassed ambiance by candlelight in a spectacular outdoor garden oasis, on the patio or greenery.
A wide array of tantalizing surf or turf appetizers will make it difficult to choose where to start, from Oysters on the Half Shell, Crispy Point Judith Calamari, and Tuna Tartare Tower to Prosciutto Flatbread, Grilled Lamb Pops, and Beef Tenderloin Carpaccio, in addition to soups du jour and fresh salad selections.
SONOMA’s signature entrées feature the freshest local farm-to-table and ocean-to-table flavors, from Grilled Organic Filet Mignon, Grilled New Zealand Rack of Lamb, or Pan Seared Quail to Crispy Faroe Island Salmon, Pan Roasted Halibut, Sesame Crusted Scallops, or classic Lobster Bouillabaisse. Grilled Surf & Turf is also an amazing choice to explore both land and sea fare.
Indulge in delightfully decadent desserts, or explore a delectable variety of Gelatos and Sorbets available.
Relax in casual elegance on the largest and most beautiful alfresco dining patio in all of Central Massachusetts. If you prefer to eat indoors, you’ll love our spacious modern restaurant where you can sit under a spectacular stained-glass dome or in our comfortable booths.
SONOMA is an award-winning and top-rated restaurant, featured by OpenTable as one of the most romantic restaurants in the United States, and it has received rave reviews from diners from all parts of the world for its creative menu, craft cocktails, impressive wine list, and its delightful service.
The health and safety of our guests remain top priorities. SONOMA implements the most stringent COVID-19 safety protocols, exceeding industry standards, whether dining indoors or outdoors on the patio or greenery. Free and ample parking is available.
For Reservations, please call 508-754-2000, email firstname.lastname@example.org
, or book online at https://www.opentable.com/sonoma
SHRIMP COCKTAIL 14
4 pieces, Cocktail sauce, horseradish, lemon
MIDDLE EASTERN HUMMUS 12
Fried chick peas, smoked paprika oil, carrots & celery sticks, Parmesan
GRILLED LAMB POPS 15
Bean fattoush, rosemary Glace de Veau, gremolata
SAUTÉ PEI MUSSELS 15
Fennel, cherry tomatoes, garlic & shallots in a white wine seafood broth served with grilled buttered crostini
OYSTERS ON THE HALF SHELL
Mignonette, cocktail sauce, lemon;
each 3 | half dozen 18 | dozen 36
PROSCIUTTO FLAT BREAD 12
Fresh organic basil, caramelized onions, extra virgin oil
CRISPY POINT JUDITH CALAMARI 13
Peppadew peppers, smoked tomato aioli
BEEF TENDERLOIN CARPACCIO 15
Thin slices of organic filet mignon, fried capers, red onions, micro greens, aged Parmesan, lemon infused extra virgin olive oil
CHICKEN LEMON SOUP 9
Served with orzo pasta
SOUP DU JOUR 8
Our Chef’s daily homemade soup, ask your server for today’s offering.
KALE CAESAR 10
Organic baby kale, aged Parmesan cheese, white anchovy, garlic croutons
CLASSIC CAPRESE 10
Organic roma tomatoes, fresh buffalo mozzarella, fresh organic basil, balsamic glaze, extra virgin olive oil
SONOMA HOUSE 9
Organic baby greens, cherry tomato, cucumber, pickled red onion, soy balsamic dressing
Breast of chicken 7
Grilled jumbo shrimp 4 each
PAN SEARED CRISPY FAROE ISLAND SALMON 32
Soy wasabi edamame risotto, asparagus, pickled ginger
PAN ROASTED HALIBUT 36
Potato cream, wilted baby spinach, rehydrated crust
SHRIMP & SCALLOP SCAMPI 32
Fettucine, aged Parmesan, shallots, cherry tomatoes, baby spinach, lemon, garlic white wine broth
PAN SEARED SESAME CRUSTED SCALLOPS 34
Nori Furikake jasmine rice, soy braised baby bok choy, yuzu
PAN ROASTED CHICKEN BREAST 28
Roasted onion golden Yukon potatoes, Haricots Verts, pan jus
GRILLED ORGANIC FILET MIGNON 40
Golden Yukon whipped potatoes, seasonal vegetable, balsamic cipollini onions, Bordelaise sauce
SURF & TURF 42
Grilled 14 oz NY Sirloin accompanied by 3 grilled jumbo shrimp, seasonal vegetables, Sardinian couscous, Maître d’Hôtel butter, grilled lemon
GRILLED NEW ZEALAND RACK OF LAMB 45
Golden Yukon golden whipped potatoes, Haricots Verts, black garlic crust, rosemary Glace de Veau
LOBSTER BOUILLABAISSE 49
Classic Provencal fish stew with fresh Maine lobster, scallops, shrimp, calamari, white fish, little neck clams & PEI mussels, fennel, in a tomato saffron seafood broth served with grilled rouille crostini
SOUTH WEST QUINOA BOWL 21
Pico de gallo, corn relish, avocado, roasted poblano aioli, fresh cilantro, crispy shallots, fresno chilies
PAN SEARED QUAIL 32
Sweet potato puree, Haricots Verts, fig Glace de Veau