Santé at the beautiful, luxurious, historic Fairmont Sonoma Mission Inn showcases an enviable number of regional artisans and producers. With a reverence to fresh, simple preparation and the use of local and sustainable ingredients whenever possible, the culinary team presents an approachable menu that includes flavors, techniques and recipes from several cultures. Seasonal ingredients from regional producers (which include wineries, breweries, ranches, fisheries and farmers) are always center stage. Santé serves breakfast, lunch, and dinner, and is a favorite among locals as well as guests who are invited to relax, share a thoughtfully prepared meal accompanied with a locally-sourced glass of wine or cocktail.
The Fairmont Sonoma Mission Inn and Spa in Sonoma, CA. Photographed by Lisa Romerein.
We were fortunate to dine al fresco on a gorgeous evening, overlooking the Olympic sized pool, gardens, and historic water tower and enjoyed a multi-course menu, expertly paired with local wines, including some special collections by Marla and Geoff Bedrosian of Domaine de la Riviere in the Russian River Valley. We began with Tsar Nicolai Select Caviar and house made potato crisps, and Pacific oysters. For the next course, we enjoyed local Halibut Crudo with smoked trout roe and wasabi, salt roasted baby beets with macadamia tofu and sorrel, BBQ Spiced Heirloom Carrots with “Ranch” and pickled mustard seeds, Belfiore Burrata with grilled peach, pistachio, and burnt honey, Bison Carpaccio with Vella Dry Jack, shaved artichoke, parsley aioli, and rocket, and Grilled & Glazed Quail with charred grapes and fennel pollen, which reminded me of a dish I enjoyed in Tuscany.
Local halibut crudo with smoked trout roe and wasabi
2018 El Diablo Vineyard
Pinot Noir
RUSSIAN RIVER VALLEY • SONOMA COUNTY
Being Italian, I can’t shy away from a pasta course—if you put them on the menu, I’m going to try them! The Squid Ink Linguine with mussels, shrimp, and sea urchin butter and the Sweet Corn Ravioli with blistered tomato, Romano beans, lobster mushroom, and basil were delizioso!
For entrees, we enjoyed the Seared Black Cod with green garbanzo, sprouted cauliflower, and mole beurre blanc, 7-Day Dry Aged Duck Breast featured a confit duck leg, wild rice, fig, and brandy jus, and the Llano Seco Pork Chop with red flint polenta, fermented blueberry jus, and dandelion, which lent a light, luscious summery touch. The Violet Mustard Crusted Lamb Rack with Duck Fat Potatoes and the Westholme Wagyu Chateaubriand with Meyer Lemon & Poblano Béarnaise were definitely highlights of a superb meal—cooked to perfection!
The Squid Ink Linguine with mussels, shrimp, and sea urchin butter
Save room for dessert! Choose from Chef’s Favorite Local Cheeses with fresh apple, Marcona almonds, and date jam, Strawberry Shortcake with white chocolate mousse, biscuit crumble, and basil, Chamomile Panna Cotta with fresh blackberry and local honeycomb, Yellow Peach, Thyme & Almond Tart with brown butter and sage ice cream, or a S’mores Kit with toasting fork for the fire.
Adjacent 38° North Wine Bar at Fairmont Sonoma Mission Inn is wine country’s hottest lounge. The venue’s sleek design respects the property’s minimalist aesthetic while maximizing the historic nuances and mission-style architecture of the storied Inn. The inspiration for the unique Wine-centric lounge is the temperate latitude of the 38th parallel, along which the world’s most iconic wine regions sit including Spain’s Alicante, Italy’s Calabria, New Zealand’s Hunter’s and Hawke’s Bay and of course Sonoma Valley.
In addition to the wonderful cuisine, The Inn boasts geothermal fed mineral pools, a world class spa, and access to championship golf at the neighboring Sonoma Golf Club. The iconic AAA Four-Diamond Fairmont Sonoma Mission Inn & Spa provides an impeccable setting to relish the enviable Sonoma lifestyle. Like the Native Americans who revered the site as a sacred healing ground, you’ll live in harmony with nature through vast open spaces, beautifully landscaped grounds, majestic redwood trees and inspiring sunsets.
“I bring passion, creativity, and high energy to the kitchen. I’ve an eye for local and sustainable produce. Along with my talented team, we provide a thoughtful dining experience for our modern yet humble guests and focused on the amazing flavors in Sonoma’s bountiful harvest. I’m overwhelmed by all that Sonoma has to offer, from the fruits and vegetables at roadside stands or crab and salmon from the Pacific. Local cheese makers provide the perfect accompaniment to Sonoma’s greatest produce, its stunning wines. Sonoma is a chef’s dream locale, and I’m proud to call this area my home.” — Jared Reeves, Executive Chef at Fairmont Sonoma Mission Inn & Spa. ☐
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