As part of our special $49 Valentine’s Day prix fixe dinner menu, we are featuring an ‘oyster three way’, with three house-made sauces to liven up how you may eat a traditional oyster. Check out Chef Joshua Hutter’s special ingredients. Cucumber white balsamic: 1 each cucumber, peeled, seeded and diced small 1 tablespoon sugar 2 tablespoons white balsamic vinegar Crispy proscuitto and sage: 3 slices proscuitto baked or fried until crispy, chopped 1 tablespoon chopped sage 2 tablespoons bread crumbs 2 tablespoons EVOO Pomegranate: 1 each fresh pomegranate, seeded 2 tablespoons red wine vinegar 1 tablespoon sugar 1 teaspoon cracked black pepper
Sonoma Restaurant invites you to join us for an adventure with our all new ‘Passport to Italy’ wine dinners, with special regional Italian meals from Chef Josh Hutter featuring the mid-Atlantic’s best ingredients. Guests will receive a special “passport” document at their first wine dinner – and anyone that attends 6 or more events will be invited to the final wine dinner in the series – our “Sonoma Family Feast” – for free!
The starting point for our Italian gastronomic tour on February 22 is Tuscany, where we will feature a four course menu with amuse and wine pairings by Wine Director Tim Hayes for just $79, with items like ‘Wild local mushroom soup with porcini dumplings’ paired with a ‘Vernaccia di San Gimignano’ from Tuscany, followed by ‘Braised local pork with papardelle pasta with a marsala wine sauce’ paired with a ‘Sangiovese from Babroursville Vineyards in Virginia.’
And the perfect finish to Tuscan meal? A “Sweetmeat” cake with hazelnut gelato paired with Nardini, Acqua di Cedro, Grappa Liquer.
A “Local” Tuscan Wine Dinner, February 22, 2014
Crostini Di Lumache
Smoked snail and creamed spinach with housemade pancetta on grilled foccacia
Zuppa Di Fughi
Wild local mushroom soup with porcini dumplings
Mormoraia, Vernaccia di San Gimignano, Tuscany
Papardelle Alla Maiale
Braised local pork with papardelle pasta and marsala wine
Barboursville Vineyards, Sangiovese, Virginia
Bistecca “Alla Fiorentina”
Grilled local beef with white bean ragu and chianti butter
Castello di Lucignano ‘il Solissimo’, Sangiovese/ Cabernet Sauvignon, Tuscany
Panforte “Sweetmeat” cake with hazelnut gelato
Nardini, Acqua di Cedro, Grappa Liquer
Join Sonoma, your favorite, locally sourced, seasonal Mid-Atlantic Restaurant for this exciting nod to a favorite cultural influence. Make your reservation in advance today by emailing Brittany@sonomadc.com and make sure to like Sonoma Restaurant and Wine Bar on Facebook, or follow us on Twitter.
One of our New Year Resolutions is to help you find wines at Sonoma that you’ll love, so we’re kicking off our new tasting club – or Sonoma Wine “Cru” - with an invitation for you to join us for a special free weekly tasting and introduction to one of our 40+ wines by the glass with Wine Director Tim Hayes.
Plus, once a month you’ll also receive an invitation to an exclusive (free!) wine tasting happy hour where you’ll meet wine makers and reps from around the country and world. Mark your calendar: Our first Wine “Cru” happy hour is Thursday, January 30 at 530pm.
Wine Director, Tim Hays has lined up some incredible Italian wines for guests to experience. Below is the full list of wines, take a sneak peak, and come learn all about them from Tim Hays himself.
mormoraia | vernaccia di san gimignono | toscana | 2011
cascina chicco ‘anterisio’| arneis | piemonte |2012
brigaldara | valpolicella | veneto | 2011
il vegro | valpolicella ripasso | veneto | 2009
To join our “Cru” and reserve your space at our first happy hour, email Brittany@sonomadc.com
With the polar vortex behind us and the rest of the winter season ahead, Executive Chef, Joshua Hutter has created a perfect new winter menu. A worthy reason to escape hibernation and enjoy a meal out with friends and family. Take a look at a few of the new must try menu items.
Charred octopus with kale pesto, pickled butternut squash, pine nuts and frisée
To make your reservation visit our website or give us a call at 202.544.8088.
Ring in the new year with a celebratory Venetian Masquerade party featuring updated interpretations of classic Italian dishes, and, of course, the romance and pageantry of a masquerade New Year’s Eve Ball.
Guests will indulge in a decadent culinary end to 2013 with Chef Joshua Hutter’s exclusive New Year’s Eve prix fixe dinner menu featuring items and Beverage Director , Tim Hays’ Italian wine flight–featuring four wines including our “Mirabelle” brut, a nice bubbly start to the meal, followed by a well balanced “Floreado” sauvignon blanc, then head into your second course with a complex “ampelos” pinot noir and finish your meal with braida winery’s brachetto d’acqui. The flight will be featured for $25.
FirstTruffle ricotta ravioli- parmesan emulsion, fresh herbs Spaghetti Nero- Squid Ink Pasta, Braised cuttlefish, mussels, clams, crispy calamari Local Beef Carpaccio, Fried Caper, Arugula, pesto, garlic aioli, balsamic gelee
SecondEggplant Parmesan, crispy eggplant, burette, roasted tomato, aged balsamic Rospo “osso bucco”, braised monkfish, lobster saffron tomato broth, baby local vegetables Veal “Rossini”, veal tenderloin, foie Gras, local mushroom risotto
DessertTiramisu, lady fingers, espresso, whipped mascarpone, cocoa Semolina cake, grana gala anglaise, candied orange, buttermilk gelato Pumpkin panna cotta, walnut brittle, creme fraiche
Already have plans but want to join us for dinner? The special Early Evening Package, available for reservations at 630PM or before, is only $45 and will include a three-course dinner with amuse.
The Dinner and Masquerade Package include a three-course Italian prix-fixe dinner, plus amuse, complimentary champagne toast at midnight, and access to our upstairs masquerade party at 8:30pm for only $75. Masks are encouraged as three guests will walk away with best mask prizes – but we’ll have some on hand if you forget yours.
At 8:30 pm, head upstairs to Sonoma’s exclusive lounge and private dining room for our Masquerade Party to try your luck with a game of roulette as you sip on hand crafted cocktails – and of course, a free glass of wine or beer – and a dessert bar! – All night. At midnight, we’ll take off the masks to enjoy a (complimentary) New Year’s glass of Prosecco.
Tickets for the masquerade soiree are available for purchase from our partners at Gilt City. Mark your calendars, tickets will go on sale on Monday, December 16, Space is limited, you can book your reservations now through our website www.sonomadc.com or by simply calling us 202-544-8088.
Sonoma Restaurant invites you to sneak out with your loved one - or a group of friends – to enjoy a pre-holiday menu before the holidays (and in-laws) take over your life.
The rich seasonal menu is designed to leave you warm and in good spirits, and you’ll enjoy three courses plus an amuse, with available wine pairings. Start by warming up with chestnut and foie gras soup with roasted chestnut gremolata paired with a lush and rich chardonnay. Then indulge in red wine braised lamb with beluga lentil puree and roasted winter vegetables’ paired with a peppery bordeaux.
Make sure to save room for dessert– guests will finish their meal with port poached d’anjou pear, oatmeal crisp with creme fraiche gelato and drift into their post meal euphoria with Braida Winery’s Brachetto d’Acqui.Three Course Wine Dinner Menu $70 First Chestnut and foie gras soup with roasted chestnut gremolata paired with 2012 Talbott “Sleepy Hollow Vineyard” Chardonnay Second Red wine braised local lamb with beluga lentil puree, roasted root vegetables paired with 2008 Kurtz “Family Cellers” Bordeaux Third Port poached d’anjou pear, oatmeal crisp, creme fraiche gelato paired with 2012 giacomo bologna “Braida” Brachetto d’Acqui
Enter to win a free wine flight with your meal by emailing Brittany@sonomadc.com with the subject WINEFLIGHT. The winner will be selected on Monday, December 9.
The dinner is available from 5:00pm-11:00pm, Saturday, December 14 and reservations can be made by visiting our website or by calling 202.544.8099 and be sure to let us know you want the holiday prix fixe dinner menu.
On Saturday, November 16, DC Brau is taking over Sonoma’s taps and serving up some of the best local brews around. We wanted to give you a sneak peek on what we will be serving that evening. Additional information on the beer is available by visiting DC Brau’s website.
The Public™ Pale Ale is brewed in the classic American Pale Ale style. Assertive bitterness backed by C-60 and Vienna malts which lend notes of rich, yet semi-dry caramel. Then followed up with a nice white grapefruit and citrus aroma that begs for a follow up sip.
Paired with a special mouth watering amuse, ‘Local Beer Braised Pork Belly “Lollipops” with honey saffron glaze’ – feel free to celebrate that the meal is just beginning!
“The Corruption” comes in at 6.5% ABV. This beer straddle’s the line between IPA and Imperial IPA and has a supportive malty backbone with an assertive hop presence that smacks your mouth with a dank, resinous bitterness followed by pleasant aroma’s of pine sap and burnt spruce.
Paired with steamy ‘PEI Mussels, IPA with garlic, chilis and oregano’
Penn Quarter Porter was DC Brau’s first in a line of draft and 22oz bomber limited-release beers, and it’s a robust porter! In the way that The Public™ is on the line between a pale ale and an IPA, this is on the line between a porter and a stout – with chocolate notes and a dry, roasted finish.
Executive Chef, Joshua Hutter will be pairing this tasty brew with ‘local coffee and porter braised shortribs with caramelized carrot puree’
The Citizen™ Belgian Ale is inspired by the timeless Tripel style ales of Belgium. Using a traditional high gravity “Abbey” yeast strain that encourages the production of highly palatable ethanol notes supported by Aromatic and Carapils malts. “The Citizen” also exhibits the noble hop spiciness that is common to most Belgian Ales.
Let’s end the night with something sweet– this beer will be paired with a ‘Ginger Infused Beer and Housemade Gelato Float’
Ghouls Night Out
While the Ghouls Night Out will not be offered with the prefix menu– we do encourage all attendees to try this out. It’s a Belgian-style quad brewed with 68 pounds of raw honey from Burnside Farms in Haymarket, Virginia. Besides the honey, the 10.5% ABV beer features rich notes of fig, date, caramel, plum, golden raisins, and toffee. Simcoe Hops are the only variety featured in the beer. DC Brau’s house Belgian yeast strain provides a crisp, dry finish.
The menu and beer pairings are just $55.00 per person. As an added bonus all DC Brau drafts will be available for $5.00 (great if you have a favorite!). Come celebrate with Sonoma and enjoy locally sourced food and locally brewed beer. Make your reservations in advance by visiting www.sonomadc.com or calling 202.544.8099.
DC Brau takes over Sonoma, Capitol Hill’s pioneering Wine Bar. Really.
On Saturday, November 16, Sonoma, Capitol Hill’s pioneering wine bar and farm-to-table restaurant, is kicking out the oenophiles in celebration of a DC original – the diamond district’s own DC Brau Brewery, with a tap takeover (yes, we have taps!) and paired seasonal menu created by Chef Josh Hutter.
The night kicks off at 5:00pm with a casual meet-and-greet with Chef Hutter and friends from DC Brau. Once the dining starts, guests will enjoy a special three course menu plus amuse (a local braised pork belly “lollipop”) paired with DC Brau’s Public, Corruption, and Penn Quarter Porter.
The menu will include PEI mussels, with IPA, garlic, chilis and oregano followed by Local Beef Short Ribs braised with ME Swing Coffee and Penn Quarter Porter with a caramelized carrot puree. The perfect finish to your hop-centric meal? Ginger Infused Beer with housemade gelato float.
Want to learn more about – or just thank them – for bringing craft brewing to the District? Come meet DC Brau representative Jake Agger and learn all about DC Brau’s story. And one lucky winner will receive a DC Brau T-shirt and Can glass, guests can sign up to win by emailing Brittany@sonomadc.com in advance with DC BRAU GIVEAWAY in the subject, plus your first and last name and time of reservation.
DC Brau Tap Takeover Menu
Local Beer Braised Pork Belly “Lollipops” with honey saffron glaze
PEI Mussels, IPA, garlic, chilis, oregano
Local Coffee and Porter Braised Shortribs with Caramelized Carrot Puree
Ginger Infused Beer and Housemade Gelato Float
Join us on Friday, October 25, for an exclusive 20 seat wine dinner with a pre-dinner wine tasting featuring the wines of Braida an Italian winery.
The evening begins at 6:30pm, starting with a pre-dinner meet and greet and wine tasting, with wine expert Norbert Reinisch, Braida’s Export Manager and Founder’s Son-In-Law. The tasting will include Braida’s current releases of Montebruna, Il Baciale, Moscato d’Asti and Brachetto d’Acqui and will feature multiple vintages of Bricco dell’Uccellone and Ai Suma.
After the wine tasting, guests will enjoy a three-course dinner plus amuse with wine pairings – each dish crafted by Executive Chef, Joshua Hutter to highlight the featured dinner wines.
Three Course Wine Dinner Menu
Fluke Crudo with preserved lemon, moscatto gelee, frisee and local asian pear
paired with 2012 Moscato d’Asti
Grilled Duck Breast “Autunno” Duck, chicharonnes, Barbera cherry gastrique with savory pumpkin and sage bread pudding
paired with 2011 Barbera Monte Bruna
Plum crisp with Local plums, brown sugar farro crumble and local goat cheese gelato
paired with 2012 Brachetto d’Acqui
Tickets for the wine dinner are only $80 per person and with only 20 seats available, the event is expected to sell out. To reserve your seat, email Brittany@sonomadc.com.
Also as a special offer, ACE Beverage retailer will be offering exclusive discounts for guests to purchase their favorite Braida wines that they have tasted throughout the evening.