| Cuisine type | Contemporary American | |
| Price range | $50 and over |
| Top tags |
|
| Cuisines | Contemporary American |
| Dining style | Casual Elegant |
| Phone number | +1 707 473 0946 |
| Website | www.valettehealdsburg.com |
| Dress code | Smart Casual |
| Payment options | AMEX, Discover, MasterCard, Visa |
| Executive chef | Dustin Valette |
| Location | 344 Center Street, Healdsburg, CA 95448 |
interior (2)
| Charcuterie & Cheese (to Share) | $23.00 | Bohemian Creamery. House Made Charcuterie - Pickled Vegetables - Orange Zest Olives |
| Hawaiian Ahi Poke Style | $17.00 | Strong Arm Farm Kombu. Wakame Salad – Soy Kombu Emulsion – Crispy Nori – Warm Avocado |
| Creste di Gallo Semolina Pasta | $14.00 | Estate Baby Rapini. Egg Yolk Custard – House Made Bacon – Crispy Capers |
| Organic Sonoma County Salad | $13.00 | Skyhill Farms Goat Cheese. Herbed Goat Cheese Mousse – Candied Kumquat – Cashew Dragèe |
| Day Boat Scallops en Croûte | $18.00 | Bernier Farms Fennel. Shaved Fennel – American Caviar - Champagne Beurre Blanc |
| Roasted Carrot & Ginger Soup | $13.00 | Bernier Farms Baby Carrots. Crispy Rock Shrimp – Coconut Crème Fraiche – Pickled Carrot Threads |
| Grilled Warm Asparagus Salad | $15.00 | Jennifer's Poached Duck Egg. Preserved Lemon Vinaigrette – 62 Degree Duck Egg – Valette 30 Month Proscuitto |
| Okinawan Sweet Potato 'Falafel' | $28.00 | Sonoma County Vegetables. Orange Split Pea Hummus – Garlic Emulsion – Coconut Tzatziki |
| Pancetta Encrusted Halibut | $34.00 | Hidden Pond Farms Esplette. Fresh English Pea – Piquillo Pepper Gastrique – House Cured Bacon |
| Fennel Pollen Dusted Swordfish | $32.00 | Wild Fennel Pollen. Fennel Confit – Smoked Paprika Aioli – Grilled Octopus |
| Coriander Crusted Duck Breast | $35.00 | Liberty Farms Duck. Duck Confit 'Granola Bar' – Pickled Goji Berry – Cocao Nib |
| Lamb Duo: Porterhouse & Shoulder | $39.00 | Estate Fava Leaves. Grilled Porterhouse – Smoked Merguez Style Shoulder - Fava Bean Relish |
| Charred Wagyu New York Steak | $42.00 | Mr. Duncan's Mushroom Fondue. Brown Butter Parsnip Puree – Au Poivre Butter – Roasted Bone Marrow |
| Roasted Bone Marrow | $9.00 | Estate Espelette Pepper |
| Soy-Cognac Infused Mushrooms | $9.00 | Mr. Duncan's Mushrooms |
| Baby Vegetable Jardinière | $7.00 | Sonoma County |
| Chef Valette's 'Trust Me' Tasting Menu | $15.00 | minimum five courses |
Sort through reviews to find relevant experiences
