By Appointment
Dine at EDGE
Stone Edge Farm invites you to enjoy a distinctive epicurean experience in our culinary home, EDGE, located in downtown Sonoma. EDGE opens its doors every Thursday, Friday, and Saturday evening to serve a culinary experience prepared by Culinary Director and Executive Chef Fiorella Butron. Each dish is designed to showcase Stone Edge Farm’s exquisite wines in conversation with the finest seasonal ingredients, many of which are sourced directly from our own nearby 16-acre organic farm and vineyard.
Due to the unique and intimate nature of this experience, advance reservations are required as seating is limited. Please let us know if you have any food allergies when making your reservation.
Upcoming Menus
Culinary Director & Executive Chef Fiorella Butron
Winter Menu
$150/per person
Amuse
Salmon rillette, brioche, caviar
Veuve Clicquot Brut Champagne
First
Sunchoke soup, sherry, preserved pear
Stone Edge Farm Sauvignon Blanc
Second
Chicories, hopper shrimp, grapefruit, marcona almonds, chilhuacle pepper
Stone Edge Farm Surround, Red Bordeaux Blend
Third
Venison, parsnip purée, huckleberry, king trumpets
– Or –
Ahi tuna, pumpkin curry, basmati rice, pickled radish
Stone Edge Farm Cabernet Sauvignon
Fourth
Chocolate ice cream, cognac caramel, sea salt, hazelnut crunch
– Or –
Schoch wash rind cheese, shortbread, persimmon jam, sweet onions
Mignardise
Chocolate trio
Winter Menu
$150/per person
Amuse
Salmon rillette, brioche, caviar
Veuve Clicquot Brut Champagne
First
Sunchoke soup, sherry, preserved pear
Stone Edge Farm Sauvignon Blanc
Second
Chicories, hopper shrimp, grapefruit, marcona almonds, chilhuacle pepper
Stone Edge Farm Surround, Red Bordeaux Blend
Third
Venison, parsnip purée, huckleberry, king trumpets
– Or –
Ahi tuna, pumpkin curry, basmati rice, pickled radish
Stone Edge Farm Cabernet Sauvignon
Fourth
Chocolate ice cream, cognac caramel, sea salt, hazelnut crunch
– Or –
Schoch wash rind cheese, shortbread, persimmon jam, sweet onions
Mignardise
Chocolate trio
Winter Menu
$150/per person
Amuse
Salmon rillette, brioche, caviar
Veuve Clicquot Brut Champagne
First
Sunchoke soup, sherry, preserved pear
Stone Edge Farm Sauvignon Blanc
Second
Chicories, hopper shrimp, grapefruit, marcona almonds, chilhuacle pepper
Stone Edge Farm Surround, Red Bordeaux Blend
Third
Venison, parsnip purée, huckleberry, king trumpets
– Or –
Ahi tuna, pumpkin curry, basmati rice, pickled radish
Stone Edge Farm Cabernet Sauvignon
Fourth
Chocolate ice cream, cognac caramel, sea salt, hazelnut crunch
– Or –
Schoch wash rind cheese, shortbread, persimmon jam, sweet onions
Mignardise
Chocolate trio
