DEPOT RESTAURANT
SONOMA KITCHEN • ITALIAN CRAFTSMANSHIP
VINOTECA
WEDDINGS and BANQUETS
COOKING SCHOOL
241 FIRST STREET WEST, SONOMA, CA 95476
TEL 707 938 2980 FAX 707 938 5103
www.depothotel.com gia@depothotel. com
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SPRING 2010
In This Issue
Open for Weekend Brunch
Special Champagne Brunch on Easter and Mother's Day!
Cooking Classes--Click the Classes button above!
Our VINOTECA Antipasto Wine Bar
Booking Weddings and Special Events--Click the Banquets button above!
The Wine Shop at the Depot--Buy Wine Wholesale!
Sign up for our Restaurant e-Newsletter and e-Postcards
For Email Marketing you can trust
NOW OPEN WEEKEND BRUNCH!
All our regulars felt that Easter and Mother's Day was too seldom for our Chef's Brunch...so to keep them happy, we are now open for Weekend Brunch!
Like all our menus it is printed fresh daily--so all items are seasonal, but call or come in to see what the Chef has been inspired to make each Saturday and Sunday morning! Chef Antonio is in the kitchen and Chef Proprietor Michael will be behind the bar...firing off Bellinis, Mimosas, Bloody Marys, Fizzes, you name it! The weather should be fine soon...and as soon as it is the poolside terrace will be open. Until then, there is the fireside, and the Garden Room tables with the garden view. Pop in and see what the Chefs have come up with to whet your appetite and quench your thirst!
WEEKEND BRUNCH MENU
(see below for special EASTER AND MOTHER'S DAY CHAMPAGNE BRUNCH MENU)
STARTERS
Our Chef's Fresh Soup of the Day 4/7
Pork Shank Terrine Dijon Mustard, Arugula 7
“La Quercia” Prosciutto Honeydew Melon 9
Organic Field Greens Bosc Pears, Toasted Walnuts, Rogue Creamery Blue Cheese 8
Hearts of Romaine Croutons Parmigiano-Reggiano, Caesar Dressing 7
Oak Hill Farm’s Beets Cypress Grove Goat’s Cheese, Baby Lettuces 9
Butter Lettuce-Bay Shrimp Salad Lemon, Extra Virgin Olive Oil 10
MAIN COURSES
Ciabatta French Toast Lemon Mascarpone, Powdered Sugar 11
Mushroom/Goat Cheese Omelet Oven-roasted Potatoes 12
Potato “Pizza” with Smoked Salmon Sour Cream, Green Onions 14
Grilled New York Steak and Eggs Oven-roasted Potatoes 16
Gia’s Biscuits with Sausage Gravy Two Local Fried eggs 12
Hangtown Fry Open-faced Bacon and Oyster Omelet 12
BLT on Sourdough Applewood Bacon, Tomatoes, Butter Lettuce, with Side Salad or French Fries 10
Grilled Cheddar and Jack on Sourdough Mayonnaise, Dijon Mustard, with Side Salad or French Fries 10
Veal and Cheese Tortellini Cream, Sherry, Nutmeg 13
Carnaroli Risotto Gulf Prawns, Radicchio, Butternut Squash 14
Dungeness Crab Cannelloni White Wine Veloute, Vella Jack 16
BY THE GLASS
Val d’Oca Prosecco 4
Korbel Brut nv (187 ml bottle) 8
Mimosa Kenwood Brut and Fresh Orange 5
Kir Royale Kenwood Brut and Cassis 5
Bellini Kenwood Brut and Peach Juice 5
Pomini Kenwood Brut and Pomegranate Juice 5
Champagne Fizz Vodka, Fresh Lemon, and Kenwood Brut 5
Screwdriver 6
Bloody Mary 6
Juices Cranberry, Pomegranate ,Fresh Orange 3
Espresso 3
Latte 4
Cappuccino 4
DEPOT RESTAURANT
EASTER AND MOTHER'S DAY BRUNCH 2010
ON ARRIVAL
A Glass of Champagne or a Mimosa or a glass of Fresh Orange Juice
STARTERS
Fresh Honeydew and Berries
Mint and Lemon
Organic Field Greens
Radishes, Cucumbers, Sherry Vinaigrette
MAIN COURSES select one
Gia’s Biscuits with Italian Sausage Gravy
Two Fried “Field of Greens” Eggs
Dungeness Crab Cannelloni
White Wine Velouté, Vella Jack
Braised Chicken in Puff Pastry
Mushrooms, Sherry, and Cream, Spring Vegetables
Bay Shrimp Salad with Fresh Asparagus
Hard-Cooked Egg, Organic Baby Lettuces, Lemon-Chive Mousseline
Veal and Cheese Tortellini
Cream, Sherry, Nutmeg
Baked Ham with Scrambled Eggs
Oven-roasted Potatoes
Poached Wild Salmon
Leeks, Roasted Tomatoes, Potatoes, Herb Vinaigrette
DESSERTS
Tiramisu Belgian Chocolate, Espresso, Bittersweet Chocolate Sauce
Cheesecake with Mango Sauce, Passion Fruit Chocolate Truffle
Housemade Limoncello Cake Lemon Mascarpone Cream
Dark Chocolate Decadence Bittersweet Chocolate Tuile, Raspberry Sauce
$35 adults
$20 under 12 years
Tax and tip not included
OPEN FOR EASTER AND MOTHER'S DAY CHAMPAGNE BRUNCH FROM 10:30 AM THROUGH 2:00 PM.
OPEN FOR DINNER FROM 5 PM ON. REGULAR RESTAURANT DINNER MENU
THE WINE SHOP AT THE DEPOT RESTAURANT
GHILARDUCCI VINEYARDS
NEW WINE RELEASE
WHOLESALE PRICING AVAILABLE!
Our RESERVE Fume Blanc : $6 / bottle, when purchased by the case
Our RESERVER Merlot : $10 / bottle, when purchased by the case
Our RESERVE Cabernet Sauvignon $12 / bottle, when purchased by the case
WILDHURST VINEYARDS 2007
RESERVE FUMÉ BLANC
LAKE COUNTY GHILARDUCCI VINEYARD
Grown on 4.5 acres on French and American clones, barrel fermented and aged 22% in new French Oak. This dry white wine is straw yellow in color, rich and complex, with melon, fig, and citrus flavors opening on the palate, with medium toasted French oak. Exhibiting a crisp flinty minerality, there are lingering notes of peach on
the finish. This wine is poised to age and
deliver pleasure for a minimum of 48 months, reflecting the character of a
true Fumé. $72 with tax $78.48
WILDHURST VINEYARDS 2007
RESERVE CABERNET SAUVIGNON
LAKE COUNTY GHILARDUCCI VINEYARD
Grown on 50 year old vines on natural
rootstock, dry-farmed in our Chef's own
vineyards in the Big Valley Region of Lake County. There is Cabernet Sauvignon at the heart and soul of this wine with its burst of ripe berry and dry herb edge. It gives way to layers of maturity and oak ageing.
A wine of balance-the mouth feel
reflects brightness without bitterness or
astringency, with well-structured tannins.
Very forward fruit character in a lean
Italian style that still reflects its
California terroir. $140 with tax $152.60
WILDHURST VINEYARDS 2007
RESERVE MERLOT
LAKE COUNTY GHILARDUCCI VINEYARD
Grown on 3 acres in Big Valley on 18 year old vines with S04 rootstock and bi-lateral cordon pruning. This soft and supple
Merlot offers rich black cherry fruit,
dark ruby in color, with hints of herb and geranium in the nose. Very smooth with a medium finish on the palate. This vintage Promises to be one of the finest the
vineyard has ever produced... $120 with tax 130.80
VINOTECA
ANTIPASTO WINE BAR
This is the our new Executive Chef Antonio Ghilarducci’s projects: For years Chef Antonio Ghilarducci has been studying and experimenting with the craft of curing meats. His family in Central Tuscany has been a constant source of inspiration for this ancient and temperamental Italian art.
Using his numerous trips back to Italy as a resource, Chef Ghilarducci founded Boccafondo Salumeria to recreate some of his favorites from his family in Lucca as well as some new and exciting combinations that are completely original. All of his salumi are prepared on the premises using humanely raised animals and aged in his custom-made drying room.
VINOTECA will be open in the afternoons during that time of day the Italians call the “passeggiatto” when they wander from bar to shop, strolling and nibbling, enjoying la dolce vita. The idea is just to have a little snack and a glass of wine on the way home from work (or maybe just to reward oneself for the virtue of taking an afternoon stroll.) The VINOTECA meal can also be more substantial if you like, similar to a Spanish meal of “tapas” on small plates.
The antipasti consists of salads, cheeses, and other vegetable dishes as well as both imported and house-made cured meats, sliced to order on our bright red high-performance Italian (slicing) machine. Chef Antonio Ghilarducci will be personally preparing all antipasti and serving them himself to you whenever possible. Some of our specialty salumi (Italian style cured meats)are now prepared in-house. The mortadella and the bresaola are receiving rave reviews from our guests. We have culatello aging in our drying cellar that will be due out this Spring...
We encourage you to come join us for a little snack and a glass of wine and sit either at the bar, at fireside tables, or at tables outside to enjoy the beautiful summer weather . Buon Appetito!
HOURS: Wednesday through Sunday 5 pm on
“LA DOLCE VITA” SPECIAL
5 TO 6 PM ONLY
Two Selections of Antipasto
with a glass of
Ghilarducci Vineyards
Reserve Fume Blanc or Cabernet Sauvignon
$9