h2Hotel
healdsburg < sonoma county < california < usa < north america < earth mostly-cloudy | 68°f 20c | pst
 

events

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.

menu


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

www.spoonbar.com

 

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

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

 

7 x 7

Starting December 18th

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

If you’re deep into seafood, make the Seven Feasts your annual tradition. It’s something we look forward to all year!

thurs dec 18


Sashimi
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
or
Potato + clam gratin, scallions, sea urchin
Big Fish
Roasted striped bass, brown butter, gremolata, gem lettuce
Dessert
Persimmon granite, rye + ginger crumble, yuzu ice cream

fri dec 19


Sashimi
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
or
Burnt onion broth, Dungeness crab meat, pickled apple, celery
Big Fish
Smoked + glazed gulf snapper, root vegetables, crab emulsion
Dessert
Persimmon granite, rye + ginger crumble, yuzu ice cream

sat dec 20


Sashimi
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
or
Warmed artichokes, saffron + mussel jus, Dungeness crab, meyer lemon
Big Fish
Lobster charmoula, couscous, gulf prawns, clams, grilled mussels, preserved lemon, kale
Dessert
Persimmon granite, rye + ginger crumble, yuzu ice cream

sun dec 21


Sashimi
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
Dessert
Persimmon granite, rye + ginger crumble, yuzu ice cream

mon dec 22


Sashimi
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
Bouillabaisse:
Shrimp sausage, rouille, crostini
Lobster bisque, crab + fennel fritter
Roasted branzino + gulf prawn, potato puree, leeks, sherry, shellfish emulsion
Dessert
Persimmon granite, rye + ginger crumble, yuzu ice cream

tues dec 23


Sashimi
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
or
Sautéed abalone, black truffle, potato puree, meyer lemon
Big Fish
Roasted striped bass, assorted shellfish, bordelaise, matsutake mushroom
Dessert
Persimmon granite, rye + ginger crumble, yuzu ice cream

wed dec 24


Sashimi
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
or
Sautéed abalone, black truffle, potato puree, meyer lemon
Big Fish
John Dory grilled over mesquite, glazed radishes, bottarga + prosecco butter
Dessert
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.

Click here for more information

or call 707 922-5251 to reserve



 

Christmas Day Dining at Spoonbar

Dec 25, 2014

Spoonbar | 4-9:30pm

Parker house rolls, herb butter

Canapé
Crab bouillon, fresh Dungeness crab meat, scallions

First Course
Roasted marble potatoes, date vinegar, marinated carrots, grana padano cheese

Second Course
Sautéed scallop, kumquats, prosecco, caramelized cabbage

Third Course
Roasted loin of Brandt beef, beef fat emulsion, swiss chard, celery root

Fourth Course
Dark chocolate pave, vanilla ice cream, chocolate consommé

$69 per person, tax and gratuity not included

www.spoonbar.com

 

New Year’s Eve

Dec 31, 2014

Spoonbar

We’re gilding the lily this New Year’s Eve with an over the top seven-course menu featuring luxe ingredients like caviar, truffle and, yes, even gold. Join us for a glittering affair, featuring a post-dinner D.J. and dancing, or come by for a pre-dinner cocktail party from 5:00-6:30 with drinks and canapés.

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
or
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.

www.spoonbar.com

 

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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