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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 | 5:30pm – 9:00pm Sunday – Thursday and 5:30pm – 10:00pm Friday – Saturday

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

LOCATION
100 Boyes Blvd.
Sonoma, California 95476

CONTACT
(707) 939-2415
[email protected]

Reserve A Table

Santé Brunch

From iconic offerings to decadent Santé specials like our famous lemon cottage cheese pancakes, kick off your Sunday with a delicious brunch at Santé.

Sundays | 7:00am – 1:00pm

View Brunch Menu

Sundays | 7am -1pm
- 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
- Farmers Market Omelet
  
  roasted mushroom, local vegetables, herbs
  
  22
- 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
- Smoked Salmon and Potato Latkes
  
  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
- Organic Plain Greek Yogurt and Berries
  
  12
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
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. Menu subject to change without notice.

Breakfast is Served
- Fairmont Breakfast
  
  two eggs, bacon or chicken sausage, breakfast potatoes, toast, coffee & juice
  
  32
- 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
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. Menu subject to change without notice.

Small Delights
- Pacific Oysters
  
  mignonette, cocktail
  
  4ea
- California Uni Profiterole*
  
  caramelized yogurt, cucumber, wasabi
  
  10ea
- Tsar Nicolai Caviar & Crisps
  
  cauliflower cream, chive oil
  
  48
Starters
- Butter Lettuce & Chicories
  
  blood orange oil, crispy shallot
  
  11
- Vaduovan Spiced Carrots & Radishes
  
  ginger emulsion, pickled mustard seeds
  
  15
- Salt Roast Baby Beets
  
  walnut tarator, dill dressing
  
  14
- Belfiore Burrata
  
  spring peas, kohlrabi, horseradish, pumpernickel
  
  18
- Grilled Delta Asparagus
  
  pork boudin noir, duck egg, garlic crumbs
  
  22
- Confit Chicken Wings
  
  sunchokes, pickled spring onions
  
  20
- Grilled Kauai Shripm
  
  stone ground grits, romesco
  
  24
Pasta & Grains
- Atrichoke Ravioli
  
  black truffle, mushrooms, confit leeks
  
  35
- Dungeness Crab Bolognese
  
  san marzano tomato, fresh tagliatelle
  
  38
- Grilled Maitake Mushroom
  
  eggplant caponata, cashew "cheese"
  
  30
Meats & Seafood
- Seared Mt. Lassen Trout
  
  spinach & huitlacoche ragout, verjus emulsion
  
  42
- Slow Roast Organic Chicken
  
  red flint polenta, green olive & fava salsa
  
  44
- Llano Seco Pork Chop
  
  creamy lentils, smoked trout roe & herb soubise
  
  44
- Flannery Beef Hangar Steak
  
  celery root, kale, oloroso jus
  
  50
To Share

Served Family Style with Two Sides
- 7 Day Dry Aged Duck
  
  fermented blueberry jus, trimmings
  
  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 Potatoes
  
  crispy garlic, chives
  
  8
- Duck Fat Potatoes
  
  rosemary salt
  
  9
Executive Chef: Jared Reeves | Executive Sous Chef: Chris Kurth | Chef de Cuisine: Jennifer Venezio

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. Menu subject to change without notice.

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
Pastry Chef: Melissa Balich

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.

Santé Brunch

Sundays | 7am -1pm

Sides

Pick Me Up

Breakfast is Served

From the Griddle

Power Bowls

From the Baker

Sides

Pick Me Up

Small Delights

Starters

Pasta & Grains

Meats & Seafood

To Share

Sides

Sweet Bites

For our youngest guests

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