Dining » Vol. 1


By Bernie Whitmore

206 Worcester Road, Princeton, MA
It’s is not often that cuisine, ambiance, and service unite flawlessly…but at Sonoma, they do.
On a cool weekend night, my guest and I were seated at a table dressed in rich plum tones. A small dish of olive tapenade sat ready for dipping, the perfect welcome.
After introducing herself and presenting appetite-whetting morsels of tender pork layered with roasted vegetables and pesto, our server recited the day’s menu specials and took our drink orders. I chose, at Debbie’s excellent recommendation, a glass of Ferrari-Carano Sienna, a velvety blend of Sangiovese, Malbec and Cabernet Sauvignon.

Caesar salad

The appetizer list is both playful and impressive. From it we selected the Kobe Carpaccio and were rewarded with delicious, tender Kobe beef sliced paper thin and served cold with shaved parmesan cheese, drizzled with olive oil, and garnished few shakes of sea salt and a toss of capers.
Next, we enjoyed Sonoma’s signature interpretation of Caesar salad ~ traditional dressing clinging to romaine leaves with a miniature hatch-shell of shredded asiago cheese fried crunchy gold. A meaty white anchovy filet nestled atop each portion.
Between courses Debbie brought oven-hot buns for us to dip in the tapenade; each time she returned, she gracefully de-crumbed our table and straightened our silverware ~ a lovely touch!
My entrée, the horseradish-crusted salmon, was baked and presented on a wooden plank. This was fresh catch-your-breath horseradish root shredded with a grater and piled onto the juicy salmon. It was served with cooling Dijon mustard sauce. The pink flesh of the fish was crispy brown on the edges and flaky-tender throughout.


Dessert - Limoncello Bundt Cake

My guest’s entrée, Tournedos of Beef, was two filet portions, each wrapped in apple wood smoked bacon and served with a vegetable-stuffed artichoke and tomato couscous ~ perfectly tender and flavorful! Both entrees came with a vegetable hall-of-fame: tiny carrots with honey, grilled asparagus, tender slices of ruby beets and steamed broccoli raab whose sharp bite stood in contrast to red bliss potatoes whipped with gouda cheese.
After clearing our dishes Debbie returned with Sonoma’s dessert cart. Crème Brûlée? Fresh crushed Sumatra-coffee bean ice cream? We decided to share a Limoncello Bundt Cake, flavored with a touch of lemon liqueur, filled with white chocolate icing, and served with blueberries, blackberries and sliced strawberries.
The sign at the entrance of Sonoma promises an evening that is “Intimate, elegant and quite unforgettable!” With warm hospitality framed by elegant touches of formality, innovative cuisine and a carefully honed dining experience, Sonoma must be commended for its modesty.

Comments are closed.