Sonoma Wine Bar & Bistro - Virginia Beach menu

Caesar

Hearts of Romaine with house made croutons, Parmesan reggiano and a house-made garlic dressing

Kickin’ Corn and Crab Chowder

With chorizo, grilled sweet corn, lump crab and a kick

Spinach Salad

With endive, candied walnuts, currants, pear and blue cheese with passion fruit vinaigrette

Field Green Salad

Tossed tomato vinaigrette and a traditional bruschetta, with grilled artichokes and house-made croutons, crumbled feta, and balsamic reduction.

Tuna Carpaccio

Mango salsa, grilled avocado, lemon salt and cracked black pepper over thinly pounded ahi tuna

Tuna Tartare

Belgian endive, filled with diced and seasoned ahi tuna, topped with a key lime horseradish sauce

Grilled Cheese

Five cheese melted on Halaa bread with grilled tomatoes. Add bacon $1.

Tuna Salad

Fresh ahi tuna salad with red onion, celery and capers. Served with lettuce and tomato on griddled challah.

Turkey Panini

With camembert, romaine, tomato, roasted red bell pepper and basil aioli

Sonoma Short Rib Burger

With spinach, bleu cheese crumbles, smoky tomato aioli and truffled onion chutney on a kaiser roll

Crab Cake Sandwich

With lettuce, tomato and onion, served with a side of mango remoulade on a kaiser roll

Sonoma BLT

Fresh local tomatoes, applewood smoked bacon, romaine, avocado and roasted garlic and honey mayonnaise

Saucisson

Serrano Ham

Foie Gras Pate

Duck Proscuitto

Laura Chenel (Goat )

Quadrella di Bufala (Buffalo)

Black Pepper Bellavitano (Cow)

Mycella Blue (Cow)

Tuna Salad

House-made ahi tuna salad with red onion, celery, and capers. Served chilled with grilled toast points.

Crab Mac and Cheese

Orzo pasta with a blend of five cheeses, broccolini florets and jumbo lump crab meat

Prince Edward Island Mussels

in a spicy pinot noir broth with wilted arugula and tomatoes. Served with bread.

Fried Crab Cake

Served over a celeriac puree and topped with a cucumber, anaheim and bell pepper salad.

Grilled Chicken Pasta

Tri-colored tortellini with broccolini and a roasted bell pepper and parmesan cream sauce.

Sesame Seared Ahi Tuna

with a carrot-ginger dressed field green salad, with cucumbers, carrots, daikon radish.

Atlantic Salmon

Grilled and served over a spinach spaetzel saute, haricot verts and a radish and spring pea salad

Filet Mignon

Grilled and served over truffled creamed corn risotto, with roasted asparagus and a forestiere sauce

All Meat (4)

Half Board (2 Meats, 2 Cheeses)

All Cheese (4)

Full Board (4 Meats, 4 Cheeses)