• dining room

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Seasonal ingredients from regional producers are always center stage at Santé. At the helm is Executive Chef Jared Reeves, who, in his own words, brings “passion, creativity, and high energy to the kitchen.” Chef Jared pairs his inspired menu alongside an expertly curated wine list, featuring both regional and international vintners alike.

Hours

Breakfast | Daily 7:00am – 11:00am

Dinner |  Sunday – Thursday 5:30pm-9:00pm, Friday & Saturday 5:30pm-9:30pm

NEW! Sunday Brunch | Sundays 7:00am – 1:00pm

LOCATION
100 Boyes Blvd.
Sonoma, California 95476

champagne cheers

Santé Brunch

From iconic offerings to decadent specials like our famous lemon cottage cheese pancakes, kick off your Sunday with a delicious brunch on our al fresco patio.

Sundays | 7:00am – 1:00pm

Complimentary Corkage Mondays

Go ahead, bring that nice bottle of wine you’ve been saving. Pair Chef Jared’s seasonal dishes with complimentary corkage offered every Monday in Santé.

Mondays | Large parties excluded

  • Sundays | 7am -1pm

    Pair your bites with live music from 11am - 3pm!
    • Eggs Benedict
      caggiano Ham, hollandaise
      22
    • Dungeness Crab Benedict
      tomato, spinach, poblano hollandaise
      27
    • Shakshuka Baked Eggs
      feta, grilled focaccia
      22
    • California Scramble
      avocado, tomato, green onion
      21
    • Farmers Market Omelet
      roasted mushroom, local vegetables, herbs
      22
    • Jalisco Chilaquiles
      two sunnyside up eggs, cotija, cilantro, avocado, corn tortilla chips, manny's red sauce, lime crema
      20
      • add chorizo
        5
    • Louis' Breakfast Tacos
      chorizo, scrambled eggs, avocado, black beans, house made hot sauce
      27
    • Lemon Cottage Cheese Pancakes
      creme fraiche, orange marmalade
      21
    • Brioche French Toast
      seasonal fruit, ricotta, honey
      21
    • Bacon Cheddar Scones & Gravy
      delicious
      18
    • Brunch Burger
      caramelized onion, local cheddar, fried egg, pancetta, roasted garlic aioli, brioche bun
      24
    • Steak & Egg Frites
      niman ranch skirt steak, béarnaise sauce, watercress salad, sherry-shallot vinaigrette, fries
      37
    • Duck Confit Bowl
      red flint polenta, poached eggs, braised kale, red chimichurri
      23
    • Smoked Salmon and Potato Rosti
      5 onion dip, tomato, capers
      22
    • Avocado Toast
      baby kale, cherry tomato, everything seasoning
      17
      • add smoked salmon
        8
      • add poached eggs
        6
    • Little Gem Caesar
      garlic breadcrumbs, shaved parmesan, egg, white anchovy
      16
      • add chicken
        8
      • add prawns
        12
  • Sides

    • Mixed Berries
      10
    • Applewood Smoked Bacon
      7
    • Chicken Apple Sausage
      7
    • Breakfast Potatoes
      7
    • Tick Cut Candied Bacon
      9
  • Pick Me Up

    • Mimosa
      gloria ferrer sparkling wine or veuve cliquot champagne | orange juice
      12/25
    • Bloody Mary
      Tito's Vodka or Hanson Sonoma Vodka
      15
  • Breakfast is Served

    • Avocado Toast
      baby kale, cherry tomato, everything seasoning
      17
      • add two poached eggs
        6
      • add smoked salmon
        8
    • Steel Cut Oatmeal
      brown sugar, walnuts, raisins
      12
    • Smoked Salmon & Potato Latkes
      5 onion dip, tomato, hollandaise
      22
    • Eggs Benedict
      caggiano ham, hollandaise
      22
    • Veggie Benedict
      heirloom tomato, spinach, avocado
      20
    • Dungeness CrabBenedict
      tomato, spinach, poblano hollandaise
      27
    • Fairmont Breakfast
      two eggs, bacon or chicken sausage, breakfast potatoes, toast, coffee & juice
      32
    • Brioche Baked Egg
      fiscallini cheddar, stewed tomato, kale
      22
    • California Scramble
      avocado, tomato, green onion
      22
    • Farmers Market Omelet
      roasted mushroom, local vegetables, herbs
      22
    • Jalisco Chilaquiles
      two sunnyside up eggs, cotija, cilantro, avocado, corn tortilla chips, manny's red sauce, lime crema
      20
      • add chorizo
        5
    • Louis' Breakfast Tacos
      chorizo, scrambled eggs, avocado, black beans, house made hot sauce
      21
  • From the Griddle

    • Buttermilk Pancakes
      mixed berry compote
      18
    • Lemon Cottage Cheese Pancakes
      crème fraiche, orange marmalade
      21
    • Brioche French Toast
      seasonal fruit, ricotta, honey
      21
  • Power Bowls

    • Green Smoothie Bowl
      house made granola, coconut, chia, berries, bee pollen
      18
    • Chilled Quinoa Porridge Bowl
      dried fruit & nuts, berries, honey, vegan coconut yogurt
      18
    • Duck Confit Bowl
      red flint polenta, poached eggs, braised kale, red chimichurri
      23
    • Breakfast Burrito Bowl
      breakfast potatoes, black beans, scrambled eggs, avocado, tomatillo, caggiano chorizo
      21
  • From the Baker

    • Bacon Cheddar Scone
      jalapeno butter
      6
    • Braised Greens & Feta Quiche
      8
    • Nutella Coissant
      5
    • Banana Bread
      Espresso Peanut Butter
      8
    • Home Grown Bagel & Cream Cheese
      6
  • Sides

    • Mixed Berries
      10
    • Applewood Smoked Bacon
      7
    • Chicken Apple Sausage
      7
    • Breakfast Potatoes
      7
    • Organic Plain Greek Yogurt and Berries
      12
  • Pick Me Up

    • Mimosa Gloria Ferrer
      sparkling wine, orange juice
      12
    • Mimosa Veuve Clicquot
      sparkling wine, orange juice
      25
    • Bloody Mary
      15
  • Small Delights

    • Della Fattoria Meyer Lemon Sourdough
      house made butter
      4
    • Pacific Oysters
      mignonette, cocktail
      22/42
    • Duck Liver Mousse
      herb crackers, rhubarb compote
      14
    • Tsar Nicoulai Caviar & Crisps
      cauliflower cream, chive oil
      48
  • Starters

    • Butter Lettuce Salad
      blood orange oil, crispy shallot
      11
    • Heirloom Tomato Carpaccio
      roast peach jam, fresh pickled peach, ricotta, mint
      14
    • Bel Fiore Burrata
      grilled figs, pistachio, saba, sourdough
      16
    • BBQ Spiced Carrots
      house made "ranch," pickled mustard seeds
      15
    • Chilled Sweet Corn Veloute
      kauai shrimp, lemongrass oil
      18
    • Grilled Delta Asparagus
      pork boudin noir, duck egg, garlic crumbs
      22
    • Chicken & Leek Terrine
      heirloom radish salad, violet mustard
      20
  • Larger Plates

    • Artichoke Ravioli
      basil & pea pesto, "Everything" crumble
      32
    • Grilled Maitake Mushroom
      eggplant caponata, cashew cheese, spring onion
      30
    • Seared Mt. Lassen Trout
      spinach & huitlacoche ragout, verjus emulsion
      42
    • Mary's Dry Aged Duck Breast
      wild rice pilaf, fermented blueberry jus
      48
    • Llano Seco Pork Chop
      creamy lentils, smoked trout roe & herb soubise
      44
    • Flannery Beef Hangar Steak
      charred squash, roast shallot, demi
      50
  • To Share

    Served Family Style with Two Sides
    • Marin Sun Farms Roast Chicken
      mole beurre blanc
      48/86
    • Umpqua Valley Lamb Rack
      cucumber tzatziki
      129
    • 24oz Painted Hills Bone In Ribeye
      black garlic butter
      135
    • 16oz Mishima Reserve Wagyu Chateaubriand
      poblano béarnaise, bordelaise
      149
  • Sides

    • Green Salad
      citrus, cucumber, tomato
      9
    • Grilled Broccolini
      caesar dressing, garlic breadcrumbs
      9
    • Double Garlic Mash
      crispy garlic, chives
      8
    • Duck Fat Potatoes
      rosemary salt
      9
  • Please inform your server of any food allergies before placing your order.

  • Sweet Bites

    and suggested wine pairings
    • Strawberry Cheesecake
      graham cracker tuille, white cholcoate
      15
      • Anaba "Late Harvest" 2018 Viognier
        18
    • "Tea" and Crumpets
      early grey crème brulee, sourdough crumpets, orange marmalade
      15
      • Donnafugata "Ben Rye" 2011 Zibbibo
        18
    • Goat Cheese Sponge
      blueberry & port mascarpone mousse, whipped crème fraiche
      15
      • Sonoma Portworks "California Port"
        18
    • Flourless Dark Chocolate Torte
      salted coconut yogurt ice cream
      15
      • Graham's "20 Year Tawny" Port
        22
    • Chef's Favorite Local Cheeses
      fresh apple, marcona almonds and date jam
      18

Executive Chef: Jared Reeves | Executive Sous Chef: Chris Kurth | Chef de Cuisine: Jennifer Venezio | Pastry Chef: Melissa Balich

*Items are served raw or undercooked or may contain raw or undercooked ingredients. Consuming raw or undercooked meat, seafood, poultry or eggs may increase the risk of food borne illness, especially if you have certain medical conditions. Menu revised on 6/19/23; our menus change regularly, please see your server for more details.

pancakes

For our youngest guests

Children under 5 eat free when accompanied by an adult and dining off the regular menu. Must be a guest of the hotel.