The Perfect Date Night at SONOMA

Date: May 6, 2021 - August 1, 2021 at Sunday – Wednesday: 5pm-8pm; Thursday – Saturday: 5pm-9pm
VENUE INFORMATION

Presented By: SONOMA Restaurant

From much deserved date nights to intimate family gatherings, SONOMA makes each occasion extraordinary, featuring the largest, most beautiful alfresco dining experience in Central MA.

 

SONOMA’s new Chef-inspired seasonal menu combines the freshest farm-to-table ingredients with signature favorites, seasonal hand-crafted cocktails, a world-class fine wine selection (by the bottle, half bottle, or glass), and unsurpassed ambiance by candlelight in a spectacular outdoor garden oasis, on the patio or greenery.

 

A wide array of tantalizing surf or turf appetizers will make it difficult to choose where to start, from Oysters on the Half Shell, Crispy Point Judith Calamari, and Tuna Tartare Tower to Prosciutto Flatbread, Grilled Lamb Pops, and Beef Tenderloin Carpaccio, in addition to soups du jour and fresh salad selections.

 

SONOMA’s signature entrées feature the freshest local farm-to-table and ocean-to-table flavors, from Grilled Organic Filet Mignon, Grilled New Zealand Rack of Lamb, or Pan Seared Quail to Crispy Faroe Island Salmon, Pan Roasted Halibut, Sesame Crusted Scallops, or classic Lobster Bouillabaisse. Grilled Surf & Turf is also an amazing choice to explore both land and sea fare.   

 

Indulge in delightfully decadent desserts, or explore a delectable variety of Gelatos and Sorbets available.

 

Relax in casual elegance on the largest and most beautiful alfresco dining patio in all of Central Massachusetts. If you prefer to eat indoors, you’ll love our spacious modern restaurant where you can sit under a spectacular stained-glass dome or in our comfortable booths.

 

SONOMA is an award-winning and top-rated restaurant, featured by OpenTable as one of the most romantic restaurants in the United States, and it has received rave reviews from diners from all parts of the world for its creative menu, craft cocktails, impressive wine list, and its delightful service.

 

The health and safety of our guests remain top priorities. SONOMA implements the most stringent COVID-19 safety protocols, exceeding industry standards, whether dining indoors or outdoors on the patio or greenery. Free and ample parking is available.

 

For Reservations, please call 508-754-2000, email mflavin@beechwoodhotel.com, or book online at https://www.opentable.com/sonoma.

 

DINNER MENU

 

Appetizers:

 

SHRIMP COCKTAIL 14

4 pieces, Cocktail sauce, horseradish, lemon

 

MIDDLE EASTERN HUMMUS 12

Fried chick peas, smoked paprika oil, carrots & celery sticks, Parmesan

 

GRILLED LAMB POPS 15

Bean fattoush, rosemary Glace de Veau, gremolata

 

SAUTÉ PEI MUSSELS 15

Fennel, cherry tomatoes, garlic & shallots in a white wine seafood broth served with grilled buttered crostini

 

OYSTERS ON THE HALF SHELL

Mignonette, cocktail sauce, lemon;

each 3 | half dozen 18 | dozen 36

 

PROSCIUTTO FLAT BREAD 12

Fresh organic basil, caramelized onions, extra virgin oil

 

CRISPY POINT JUDITH CALAMARI 13

Peppadew peppers, smoked tomato aioli

 

BEEF TENDERLOIN CARPACCIO 15

Thin slices of organic filet mignon, fried capers, red onions, micro greens, aged Parmesan, lemon infused extra virgin olive oil

 

Soups:

 

CHICKEN LEMON SOUP 9

Served with orzo pasta

 

SOUP DU JOUR 8

Our Chef’s daily homemade soup, ask your server for today’s offering.

 

Fresh Salads:

 

KALE CAESAR 10

Organic baby kale, aged Parmesan cheese, white anchovy, garlic croutons

 

CLASSIC CAPRESE 10

Organic roma tomatoes, fresh buffalo mozzarella, fresh organic basil, balsamic glaze, extra virgin olive oil

 

SONOMA HOUSE 9

Organic baby greens, cherry tomato, cucumber, pickled red onion, soy balsamic dressing

 

Enhancements:

Breast of chicken 7

Salmon 9

Grilled jumbo shrimp 4 each

 

Entrées:

 

PAN SEARED CRISPY FAROE ISLAND SALMON 32

Soy wasabi edamame risotto, asparagus, pickled ginger

 

PAN ROASTED HALIBUT 36

Potato cream, wilted baby spinach, rehydrated crust

 

SHRIMP & SCALLOP SCAMPI 32

Fettucine, aged Parmesan, shallots, cherry tomatoes, baby spinach, lemon, garlic white wine broth

 

PAN SEARED SESAME CRUSTED SCALLOPS 34

Nori Furikake jasmine rice, soy braised baby bok choy, yuzu

 

PAN ROASTED CHICKEN BREAST 28

Roasted onion golden Yukon potatoes, Haricots Verts, pan jus

 

GRILLED ORGANIC FILET MIGNON 40

Golden Yukon whipped potatoes, seasonal vegetable, balsamic cipollini onions, Bordelaise sauce

 

SURF & TURF 42

Grilled 14 oz NY Sirloin accompanied by 3 grilled jumbo shrimp, seasonal vegetables, Sardinian couscous, Maître d’Hôtel butter, grilled lemon

 

GRILLED NEW ZEALAND RACK OF LAMB 45

Golden Yukon golden whipped potatoes, Haricots Verts, black garlic crust, rosemary Glace de Veau

 

LOBSTER BOUILLABAISSE 49

Classic Provencal fish stew with fresh Maine lobster, scallops, shrimp, calamari, white fish, little neck clams & PEI mussels, fennel, in a tomato saffron seafood broth served with grilled rouille crostini

 

SOUTH WEST QUINOA BOWL 21

Pico de gallo, corn relish, avocado, roasted poblano aioli, fresh cilantro, crispy shallots, fresno chilies

 

PAN SEARED QUAIL 32

Sweet potato puree, Haricots Verts, fig Glace de Veau

 

CONTACT INFORMATION
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