healdsburg < sonoma county < california < usa < north america < earth cloudy | 58°f 14c | pst


Artisans and Farmers Harvest Dinner

Sunday, November 9 | 6pm

Celebrate the close of Harvest season with our amazing purveyor and farmer partners including Front Porch Farms, Bohemian Creamery, Preston Farm and Winery and Idlewild Wines, spirited cocktails from Spirit Works, and Moonlight Brewery Ale.


Snacks with Spirit Works cocktail
Local wheat + sourdough bread, chopped herbs, pecorino cheese
Kung pao Cinta Senese pork shoulder, wild persimmon glaze, celery salt
Roasted pepper salsa, chicken crackling

First Course with Preston and Idlewild Wines
Roasted beets, pickled onions, Bodacious goat cheese, shaved radishes
Grilled gem lettuces, lime vinaigrette, jalapenos, baby carrots, crispy masa

Second Course with Preston and Idlewild Wines
Slow roasted goat porchetta stuffed with peppers, preserved citrus, lots of herbs
Fried potatoes, garlic aioli
Braised kale, garlic, crispy onions

Third Course with Moonlight Brewery Ale
Almond granite, whipped apple, huckleberries
Quince Gateau Basque, warm vanilla consommé, coffee

$80 per person (includes beverage pairings)
Tax and gratuity not included

the Front Porch tour

As part of our Artisans & Farmers Dinner we’re teaming up with Front Porch Farm to offer a limited number of guests a behind-the-scenes tour

You’ll get to see what happens on the farm after harvest, as they transition into winter and strategize for spring. See what it’s like to turn soil and plant cover crops. Learn about Front Porch's heirloom grain program and finish with a tasting of Front Porch Farm's delicious wines and farm-raised Cinta Senese salumi.

The Harvest Dinner Package includes the Front Porch Tour. If you
would like to attend the tour prior to dinner and are not in the package
the cost is $25pp.

Tour is from 2:30-4:00pm

make a night of it with the Harvest Dinner Package

Stay Sunday night with breakfast the next day!
One night at the h2hotel plus the Front Porch Farm Tour + Artisans and Farmers Dinner for two – just $415. To book this special call h2hotel reservations at 707-922-5251.



Monthly Spirit Tastings

Sundays | 3p

Join Bar Manager Tara as she hosts some of the top distillers in the region for intimate tastings and talks. Meet new folks and always finish with a Spoonbar signature cocktail.

Upcoming Spirit Tastings

November 16 | Cider Tasting | $20
Hard ciders are all the rage these days, and we’re blessed to have three artisan producers here locally -- Bite Hard Cider, Tilted Shed, and Sonoma Cider Company – who we’ll be featuring at our Cider Tasting in November.

Each producer will be telling their story while pouring their local ciders and discussing production methods. And because ciders are so food friendly, we’ll have treats from chef Louis’s kitchen for you to snack on too.

December 14 | Charbay | $10
Marko Karakasevic is an eighth generation master distiller, running Charbay with his wife, father and mother. Charbay is a pioneer in U.S. distilling, and aligns with Spoonbars values around working with local, sustainable farmers to bring the best quality possible to plate and glass.

Charbay’s flavored vodkas are made from whole pressed fruit from growers that Marko has hand-picked to create highly aromatic, beautifully finessed spirits. Come meet Marko, hear his stories, and taste some of Charbay’s best.

January 25 | Sonoma Brothers Vodka | $20
Tara will instruct you on how to infuse syrups with homegrown botanicals for incredible cocktails with special guest the locally produced Sonoma Brothers Vodka

February 22 | Old World Spirits | $20
This class will focus on how to make popular vinegar-based shrubs from scratch and great cocktail combinations with Old World gins.

Space is limited

Reserve Your Spot


thanksgiving at spoonbar

November 27 | 3:30-9:30pm

Leave the turkey to Chef Louis and join us for a four-course Thanksgiving feast at Spoonbar that balances tradition with innovation. And...you don’t have to do any dishes.


Scallion bisquits + smoked honey butter canapé
Celery root soup, Moroccan spices

First Course
Roasted gem lettuces, walnuts, pickled raisins, tarragon vinaigrette

Second Course
Roasted scallop, Brussel sprouts, pear, mustard

Third Course
Slow roasted roulade of turkey, fingerling potato puree, gravy, swiss chard, cipollini onions, rutabaga
Savory bread pudding for the table

Fourth Course
Dark chocolate pave, caramel ice cream, passion fruit consommé

$65 per person, tax and gratuity not included
$25 for children, six and under free



7 x 7: seven feasts with fishes

The challenge begins December 18th!

For seven days straight in December, Chef Louis and his team will be conjuring up a different five-course menu each night featuring a minimum of seven different types of seafood.

With delicacies like abalone and local urchin and whole fish preparations each night, this is a seafood lovers delight. Celebrate the festive holidays and join us for a feast with fishes.

thurs dec 18

Chilled kumamoto oyster, tangerine, dashi, trout roe
Ocean trout glazed in horseradish, dill, grapefruit
Fluke rolled in daikon ribbon, nori, yuzu kosho
Mid Course
Roasted abalone, vermouth + cream, oyster mushrooms, crispy chicken, cabbage
Potato + clam gratin, scallions, sea urchin
Big Fish
Roasted striped bass, brown butter, gremolata, gem lettuce
Persimmon granite, rye + ginger crumble, yuzu ice cream

fri dec 19

Kanpachi tartare, lettuce leaf, cauliflower, pomegranite
Shima aji dressed with olive oil + toasted chili, semolina croutons
Hamachi + avocado, wrapped in a crispy pastry
Mid Course
Brown rice porridge, abalone + sea urchin, chives
Burnt onion broth, Dungeness crab meat, pickled apple, celery
Big Fish
Smoked + glazed gulf snapper, root vegetables, crab emulsion
Persimmon granite, rye + ginger crumble, yuzu ice cream

sat dec 20

Sashimi of gulf snapper, crackling, trout roe
Oyster glazed in buttermilk, chives, caviar
Caviar, warmed sope, avocado
Mid Course
Sea urchin tart, caramelized onion, pecorino, black truffle
Warmed artichokes, saffron + mussel jus, Dungeness crab, meyer lemon
Big Fish
Lobster charmoula, couscous, gulf prawns, clams, grilled mussels, preserved lemon, kale
Persimmon granite, rye + ginger crumble, yuzu ice cream

sun dec 21

Big eye tuna, persillade
Smoked black cod, crispy potato, caviar
Tartare of branzino, buckwheat crouton
Mid Course
Fresh Spaghettini, abalone, garlic, chili flakes, bottarga
Big Fish
Big fin squid piccata, crab red sauce, long beans, burnt lemon
Persimmon granite, rye + ginger crumble, yuzu ice cream

mon dec 22

Smoked black cod, frisee, pickled onion, egg
Brioche grissini, shaved kanpachi, fines herbs
Ocean trout glazed with dill, trout roe, prosecco
Mid Course
Black truffle fusilli pasta, geoduck clam, sea urchin
Big Fish
Shrimp sausage, rouille, crostini
Lobster bisque, crab + fennel fritter
Roasted branzino + gulf prawn, potato puree, leeks, sherry, shellfish emulsion
Persimmon granite, rye + ginger crumble, yuzu ice cream

tues dec 23

Hiramasa lightly grilled, yuzu, trout roe
Shima aji cured in chamomile, dashi, citrus, herbs
Kanpachi, XO sauce, lettuce
Mid Course
Brown rice porridge, Dungeness crab, sea urchin, grilled scallop, chives
Sautéed abalone, black truffle, potato puree, meyer lemon
Big Fish
Roasted striped bass, assorted shellfish, bordelaise, matsutake mushroom
Persimmon granite, rye + ginger crumble, yuzu ice cream

wed dec 24

Big eye tuna, scallion vinaigrette, yuzu
Kanpachi, fermented chili, kumquat
Gulf snapper tartare, caviar, green papaya, shiso
Mid Course
Brown rice porridge, Dungeness crab, sea urchin, grilled scallop, chives
Sautéed abalone, black truffle, potato puree, meyer lemon
Big Fish
John Dory grilled over mesquite, glazed radishes, bottarga + prosecco butter
Persimmon granite, rye + ginger crumble, yuzu ice cream
Each 5 course menu $78, tax and gratuity excluded
For reservations please call 707-433-7222

Spoonbar's regular menu is also available during this period

stay with us!

Package for $350 includes eco-king, 7x7 dinner for two and breakfast the next day. Call 707 922-5251 to reserve.


NYE 2014

Dec 31, 2014


nye celebration menu

First Course
Scrambled eggs in their shell, caviar, onion bread crumbs
Veg option: Yukon potato wrapped in crispy pastry, avocado, pickled pearl onion

Second Course
Sashimi of Kanpachi, crispy shallots, green coriander, shaved artichoke
Veg option: Shaved matsutake mushrooms, crispy shallots, green coriander, shaved artichoke

Third Course
Roasted gem lettuces, black truffle vinaigrette, celery root crème fraiche
Gratin of marble potatoes, leeks, root vegetables, shaved white truffles (supp $75pp)

Fourth Course
Sautéed scallops, prosecco butter, chanterelles, scallions
Veg option: Rice porridge, pumpkin, grana padano cheese, chives

Fifth Course
Roasted beef ribeye, beef fat emulsion, bok choy, crispy sunchokes
Veg option: Yuzu + burnt onion glazed abalone mushroom, mustard greens, fresh wasabi

Sixth Course
Almond granite, huckleberry, toffee

Seventh Course
Chocolate + vanilla covered in gold
$135 per person
For reservations please call 707-433-7222

stay with us!

Count down to the New Year at h2hotel's Spoonbar. Start your night with Chef Louis Maldonado's delectable 7 course celebration menu. Toast at midnight and dance into the new year. Check out h2hotel's NYE Party Package.



vinyasa flow yoga

Every Sunday (drop in)

Green Room | 9-10am | Complimentary to Hotel Guests

The class is customized to the individual's needs and strengths. A typical class may include a rejuvenating mix of Hatha and Vinyasa Yoga including standing postures, forward bends, twists, hip openers and back bends.

Private classes with instructor Ashley Reed in the h2hotel Green Room are also available for 1-15 students. Mats, blocks and blankets are provided. To arrange a private session please contact the h2hotel front desk at 707 431-2202.

Visit their website: winecountryfitness.com

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