By Reservation
Dine at EDGE
Stone Edge Farm invites you to enjoy a distinctive epicurean experience in our restaurant EDGE, located in downtown Sonoma. EDGE is open weekly Wednesday-Saturday for dinner service. Culinary Director and Executive Chef Fiorella Butron designs each menu to showcase Stone Edge Farm’s exquisite wines in conversation with the finest seasonal ingredients, sourced directly from our own 16-acre organic farm and vineyard.
Due to the unique and intimate nature of this dining 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
EDGE Dinner Menu
$195 per guest | Collectors Cellar members 20% off
Amuse
Dungeness crab, chicories, grapefruit, remoulade
Champagne
First
Pacific tuna, spiced peanuts, cilantro, avocado, pickled sunchokes
Stone Edge Farm Sauvignon Blanc
Second
Hot and sour soup, pork rillette potstickers, baby fennel, bok choy, radishes, fermented greens
Stone Edge Farm Surround, Red Bordeaux Blend
Third
Liberty duck breast and confit, parsnip puree, apple gastrique, maitake mushrooms
– Or –
Seared Mt. Lassen trout, honey nut squash risotto, sugarloaf chicory, nettle foam
Stone Edge Farm Cabernet Sauvignon
Fourth
Persimmon pudding, candy cap ice cream, burnt candy cap meringue, toasted pecans
Mignardise
–
Chef’s Tasting Menu
$250 per guest | Collectors Cellar members 20% off
Includes all dishes from menu listed above
Please note, based on our sustainability practices,
seafood selections may vary depending on availability.
EDGE Dinner Menu
$195 per guest | Collectors Cellar members 20% off
Amuse
Dungeness crab, chicories, grapefruit, remoulade
Champagne
First
Pacific tuna, spiced peanuts, cilantro, avocado, pickled sunchokes
Stone Edge Farm Sauvignon Blanc
Second
Hot and sour soup, pork rillette potstickers, baby fennel, bok choy, radishes, fermented greens
Stone Edge Farm Surround, Red Bordeaux Blend
Third
Liberty duck breast and confit, parsnip puree, apple gastrique, maitake mushrooms
– Or –
Seared Mt. Lassen trout, honey nut squash risotto, sugarloaf chicory, nettle foam
Stone Edge Farm Cabernet Sauvignon
Fourth
Persimmon pudding, candy cap ice cream, burnt candy cap meringue, toasted pecans
Mignardise
–
Chef’s Tasting Menu
$250 per guest | Collectors Cellar members 20% off
Includes all dishes from menu listed above
Please note, based on our sustainability practices,
seafood selections may vary depending on availability.
EDGE Dinner Menu
$195 per guest | Collectors Cellar members 20% off
Amuse
Dungeness crab, chicories, grapefruit, remoulade
Champagne
First
Pacific tuna, spiced peanuts, cilantro, avocado, pickled sunchokes
Stone Edge Farm Sauvignon Blanc
Second
Hot and sour soup, pork rillette potstickers, baby fennel, bok choy, radishes, fermented greens
Stone Edge Farm Surround, Red Bordeaux Blend
Third
Liberty duck breast and confit, parsnip puree, apple gastrique, maitake mushrooms
– Or –
Seared Mt. Lassen trout, honey nut squash risotto, sugarloaf chicory, nettle foam
Stone Edge Farm Cabernet Sauvignon
Fourth
Persimmon pudding, candy cap ice cream, burnt candy cap meringue, toasted pecans
Mignardise
–
Chef’s Tasting Menu
$250 per guest | Collectors Cellar members 20% off
Includes all dishes from menu listed above
Please note, based on our sustainability practices,
seafood selections may vary depending on availability.
