101 2nd St, Petaluma, CA 94952

Hours of Service:

Monday: 11:00am - 9:00pm

Tuesday: 11:00am - 9:00pm

Wednesday: 11:00am - 9:00pm

Thursday: 11:00am - 9:00pm

Friday: 11:00am - 10:00pm

Saturday: 11:00am - 10:00pm

Sunday: 12:00pm - 9:00pm

(Hours of Service May Vary)
Bowl Of Soup

three choices each day, ask your server for today’s selections

Flight Of Three

a taste of all three soups

Spring Greens

tossed in white balsamic vinaigrette


parmigiano-reggiano crisp and white anchovy. (our caesar dressing is made in the traditional style with raw egg yolk)

Rainbow Endive

with port soaked cherries, crumbled bleu cheese and candied walnuts

Warm Spinach

tossed with smoked bacon, wild mushrooms, caramelized cipollini onions, feta, toasted almonds and red grapes

Beets Two Ways

roasted red beets layered with herb goat cheese mousse, peppered greens and rustic croutons. truffled red and gold beet timbale with toasted pistacchios

Marinated Black Fig

mixed baby greens tossed with marinated black mission figs, fresh mozzarella, grilled red onions and pears and spiced pecans

Canton Chicken

napa cabbage and spring greens tossed with carrots crispy wontons, cucumber and tomato in a hoisin vinaigrette with grilled chicken and rice noodles

Grilled Chicken

flash fried calamari, blackened catfish or alaskan cod

Pan Seared Salmon

prawns, scallops, crab cakes or duck confit

Seared Rare Ahi Tuna Or Pan Seared Halibut

Grilled Herb Flatbread

with extra virgin olive oil and asiago

Beet Kim Chee

red and gold beet kim chee with japanese cucumbers

Real Fries

tossed in sea salt and topped with tomato confit and parmesan

Olive Medley

feta cheese and shaved red onion

Truffle Oil

with 25 year aged balsamic vinegar


chive and rice wine mignionette

Herb Crusted Zucchini

over tomato confit ragout

Artichoke Ravioli

filled with mushroom duxelles, mascarpone cheese and artichoke hearts. served over beurre blanc and topped with micro greens

Roma Caprese

marinated roma tomatoes and roma tomato confit with fresh mozzarella, fresh basil, olive oil and balsamic vinegar

Brie Melt

baked baby brie simmered in petite sirah reduction with red and yellow peppers, red onion, garlic, shallots and basil

Roasted Garlic And Warm Goat Cheese

with grilled herb flatbread, warm olive medley, peppers and capers “alla mama”, cipollini onions, sundried tomatoes and marinated black figs

Graffiti Cheese Course

grilled herb flatbread, dried fruit chutney, black figs, greek olives, caperberries, dried dates, red grapes and truffle honey served with three cheese selections

White Gulf Shrimp Spring Rolls

served over sunflower sprout and carrot salad with nuoc cham dipping sauce and sriracha chili aioli

Tuscan Calamari

with peppers and capers "alla mama" and lemon aioli

Avocado & Ahi Tartare

capers, red onion and mustard vinaigrette with taro chips and petite citrus salad

Shrimp Romesco

in a crisp wonton bowl with spring greens and stone ground mustard & horseradish cream

Sesame Ahi

with marinated cucumbers and wasabi crème fraîche

Ceviche Tostadita

mixed seafood ceviche in a corn tortilla bowl with romaine chiffonade and avocado

Crab Cakes

white corn brandy cream and roasted cipollini onions with crème fraîche and micro greens

Sea Scallops Appetizer

pan seared and served over a grilled artichoke heart with meyer lemon drizzle and beurre blanc

Manilla Clams

steamed in chardonnay with garlic and herbs

Chicken Satay

grilled chicken skewers with thai peanut sauce

Filet Mignon Medallion

wild mushrooms and cipollini onions with madeira demi-glace and yukon potato gratin

Lollipop Lamb Chops

with dried cherry demi-glace and fresh mint

Spinach Margherita

with extra virgin olive oil, fresh basil, roma tomatoes and fresh mozzarella

Chicken Pesto

house made basil pesto, grilled chicken, fresh mozzarella, pine nuts and fresh grated asiago

Duck Confit

port soaked cherries, roasted fennel and marinated figs with fresh mozzarella and asiago cheeses over extra virgin olive oil. topped with baby greens

Roasted Lamb

pears, gorgonzola & asiago cheeses, caramelized onions, candied walnuts and port balsamic reduction

Prime Rib

thinly sliced prime rib with red and yellow peppers, onions, wild mushrooms, mozzarella and jarlsberg cheeses

Portobello Wellington

stuffed with toasted pecan goat cheese mousse, and served over braised greens with petite sirah reduction

Blackened Catfish

on a chipotle potato cake in a pool of anaheim chile purée with roasted white corn salsa and creole remoulade

Baked Alaskan Cod

with warm niçoise salad of roasted red potatoes, green beans, confit tomato, and olive medley tossed in herb vinaigrette

Tri-pepper Seared Salmon

ribbon cut vegetables and forbidden rice with sweet shoyu and shiso

Linguine And Clams

chardonnay, shallots, garlic and fresh herbs

Red Curry And Coconut Stir-fry

chicken, prawns and vegetables in a thai red curry sauce over basmati rice

Szechuan Ahi Tuna

pan seared rare with toasted peanut basmati rice, mirin glaze and celeriac & pea shoot slaw in rice wine vinaigrette

Seafood Pasta

in a spicy tomato broth with fresh herbs and linguine

Grilled Scallops & Prawns

grilled artichoke heart, red potatoes, roasted pepper and meyer lemon beurre blanc with red pepper rouille baguette

Pan Seared Halibut

over house made gnocchi with braised spinach, confit tomatoes and shaved grana padano cheese

Beurre Monte Broiled Maine Lobster Tail

with forbidden rice and sautéed vegetables.

Smoked Chicken Gnocchi

with wild mushrooms and grilled red onions tossed in madeira wine, cream and asiago cheese

Porcini Crusted Chicken

pan seared and served over artichoke and wild mushroom ravioli with enoki mushrooms and beurre blanc

Duck Confit

two duck legs with braised spinach, yukon potato gratin, caramelized cipollini onions and port balsamic gastrique

Grilled White Marble Farms Pork Chop

warm apple sauce, roasted red potatoes, green beans, grilled pears and grilled red onions

Prime Rib

served thursday, friday and saturday with horseradish sour cream, au jus, mashed yukon potatoes and sautéed vegetables

Ribeye Steak

mashed yukon potatoes and sautéed vegetables with cipollini onion, wild mushroom and gorgonzola ragout

Filet Mignon

laced with black truffle petite sirah demi-glace. served with mashed yukon potatoes and sautéed vegetables

Grilled Australian Rack Of Lamb

with dried cherry demi-glace, yukon potato gratin and sautéed vegetables

Sorbet Trio

raspberry zinfandel, white peach and blackberry cabernet sorbets

Ice Cream Sundae

chocolate ganache, butterscotch caramel, whipped cream, toasted almonds and a maraschino cherry

Currant Amaretto Bread Pudding

in a pool of crème anglaise topped with butterscotch caramel

Pear Apple Crisp

with brown sugar and oat crisp topping, vanilla ice cream and butterscotch caramel

Coconut Cream Tartlet

in a chocolate dipped tart shell with fresh vanilla bean whipped cream and toasted coconut

Meyer Lemon Bars

over summer berry jam with fresh berries

Key Lime Cheesecake

over strawberry essence

Flourless Chocolate Terrine

layered with vanilla buttercream and topped with summer berry jam

Bourbon Vanilla Bean Crème Brulee

traditional vanilla bean custard with a crisp caramelized sugar top


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Disclaimer: Prices and availability are subject to change

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