book a Table
Or call reservations at 707 433 7222
For groups of over 15 guests please contact Catering Director Lindsay Rudell to make your arrangements at 707 922 5243 or firstname.lastname@example.org
Spoonbar’s market-driven menu might best be described as California cuisine that’s creatively crafted, yet unassumingly approachable. Humble seasonal ingredients like carrots, shelling beans and roast chicken get star treatment by our Chefs Casey and Patrick with creative additions like brown butter egg yolk and grilled lemon, and luxe leaning like black truffle and porcini mushrooms.
Here at Spoonbar, we like to keep things local. We spotlight locally and domestically produced spirits and organic herbs, fruits and vegetables grown by our neighbors to crease true farm-to-bar cocktails. We’re pretty keen on seasonal too. Each quarter, our talented bar team creates a handful of featured drinks based on a single spirit that captures the essence of the season.
Rated one of the best happy hours in the county by the Santa Rosa Press Democrat’s Bite Club, Bar Manager Alec showcases a selection of craft beers, local wines and signature cocktails along with snacks like the Beef Sliders and Crispy Confit Chicken Wings.
We're offering a $36 Chef's Selection 3-course menu every Wednesday night. Join us as we showcase local wines and musicians too!
A delectable and festive 3-course brunch with a bottomless bellini bar, and choice of seasonal favorites like a spring vegetable frittata or pan seared salmon plus dessert.
Start a new tradition with Chefs Patrick and Casey Van Voorhis. Enjoy our seasonal handmade pastas with your family and friends – every Sunday.
Enjoy the flavors of summer with a 3-course prix-fixe dinner, and live jazz from the John Santos Quartet with Rico Pabón.
219 Healdsburg Avenue
Healdsburg, CA 95448
707 433 7222
1/2 Dozen Point Reyes Miyagi Oysters
Green Apple & Cucumber Granita, Aleppo Pepper, Horseradish Cream
High Tide Cocktail: Nolet's Gin, Cucumber Apple Shrub, Aleppo, Roederer, C02
Bernier Farms Chicories
Heirloom Citrus, Avocado Purée, "Backyard" Fennel Fronds, Citrus Vierge
Shaved Parmesan, Olive Tapenade, Sunflower Seeds, Foraged Flowers, Confit Egg Yolk
Ahi Tuna Crudo
Shaved Radish Varieties, Meyer Lemon Oil, Wood Sorrel, Buttermilk "Snow", Black Rice Chips
Warm Potato Salad, Pimenton Aioli, Pickled Shallots, Olive Vinaigrette
Meyer Lemon Gnudi
Smoked Morels, Spring Peas, Crispy Prosciutto, Charred Broccolini, Roasted Parmesan Glaze
"Porchetta" Agnolotti del Plin
Ground Juniper, 25 Yr. Balsamic Vinegar, Parmesan-Reggiano, Spiced Pork Jus
Squid Ink Tajarin
Butter Glazed Squid & Shrimp, Herbed Breadcrumbs, Shaved Fennel, Meyer Lemon, Saffron-Beurre Blanc
Toasted Pine Nuts, Golden Raisin Relish, Truffle "Caviar", Nasturtium Leaves
Butter Basted Dayboat Scallops
Smoked Parsnip Purée, Fried Salsify, Pistachio & Sun-Dried Tomato Pesto
Pan Seared King Salmon
Seared Asparagus, Wilted Rainbow Chard, Onion Soubise, Black Garlic Purée, Pea Shoots
Lemon-Brined Rocky Jr. Organic Chicken
Herbed Roasted Beets, Charred Romanesco, "Grilled" Chicken Croquette, Confit Baby Leeks, Chicken Jus
Grilled Painted Hills Dry-Aged Beef
Sauce Bordelaise, Grilled Lemon, Choice of Side
24 oz. Dry-Aged Porterhouse $75
16 oz. Dry-Aged T-Bone $55
Citrus + Herb Marinated Olives
Pickled Fennel, Chili Flakes, Garlic and Citrus Confit
Red Bird Bakery Bread
Rustic and Seeded Levain, Baguette, Deergnaw Olive Oil and Cultured Butter
Crispy Confit Chicken Wings
Tequila Lime Glaze, Aleppo Pepper
Crispy Corn Tortilla, Pepper Relish, Radish, Cilantro
Fried Brussels Sprouts Gratin
Creamy Ancient Grains
Roasted Wild Mushrooms, Melted Leeks, Baby Spinach
Fried Marble Potatoes
Brown Butter, Woody Herbs
Roasted Wild Mushrooms, Beef Bordelaise
Saffron Chantilly, Pistachio Tuile, Olive Oil Cake, Blood Orange Sauce
Coconut Lime Curd
Kiwi, Vanilla Macerated Pineapple, Sweet basil Purée
Pate Brisee, Apple 3 Ways, Sorrel
Cinnamon, Sugar, White Chocolate Ganache
Doughnuts + Coffee Cocktail
Espresso-infused Botran Rum, Creme de Cacao, F-80 Espresso Liquor, Cream, Cinnamon
Trio of Local Cheeses
Satsuma Marmalade, Spiced Hazelnuts, Sonoma Honeycomb
Charbay Meyer Lemon Vodka, Strawberry Purée, Lemon, Aztec Chocolate Bitters, Strawberry White Chocolate Foam
Rittenhouse Rye Whiskey, Averna Amaro, Black Mission Fig Syrup, Lemon, Barrel Aged Bitters
W.L. Weller 7 year whiskey, House Root Beer Bitters, Comptoir Du Sud, Orange Peel
Flying Goat French Press, Sugar, Tulamore Dew Irish Whiskey, Cream
Byrrh Grand QuinaQuina
Tempest Fugit Kina L’Avion d’Or
Spirit Works Barrel Aged Sloe Gin
Imbue Petal + Thorn Barrel Aged Vermouth
5 Puttonyos Aszú 2009
Ferrari-Carano 'Eldorado Noir'
Black Muscat, Russian River Valley, 2014
Taylor Fladgate, 10 yr Tawny Porto
Visit our casual sister restaurant Pizzando, serving a rustic menu of wood oven pizzas, meats, fish and seasonal appetizers. Pizzando is located at the corner of Healdsburg Avenue and Matheson Street at the Hotel Healdsburg.