Menu to Taste

Enclos

Contemporary American · Sonoma · Michelin Three Stars · Chef Brian Limoges

Chef Brian Limoges's New England-influenced contemporary cuisine at Stone Edge Farm (Sonoma). Earned 2 Michelin stars June 2025 plus Green Star for sustainability. Uses organic produce from 16-acre carbon-negative farm. Known for lobster roll croustade, clam chowder chawanmushi, venison tartare on lichen-topped tarts served on antlers, and lacquered duck with Douglas fir broth. Note: Sonoma location, not SF proper.

139 E Napa St, Sonoma, CA 95476, Sonoma

  • 2 Michelin Stars
  • Green Star

Menu

Dishes

  • Marin Miyagi Oyster
  • Max Group Size (6)
  • Amuse-Bouche (4)
  • Signature Course (60)
  • "lobster roll" croustade
  • clam chawanmushi
  • Wolfe Ranch quail
  • Masami Ranch beef
  • Venison tarts
  • Canapés / Amuse-Bouche

Tasting Menu

  • Tasting Menu (8-10 courses) (250)
  • Tasting Menu (280)

Cocktails

  • Corkage Fee (125)
  • Stone Edge Farm Flight (Long) (125)
  • The (235)
  • Stone Edge Farm Flight (Short) (85)

Wines

  • Stone Edge Farm Wine Pairing (175) — Curated wine pairing featuring estate wines from Stone Edge Farm's 16-acre regenerative vineyard. Sonoma terroir in every glass.

The Experience

An intimate room in a historic setting. The meal is structured around a tasting menu.

Phone: +1 707-387-1724

$280

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