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
Tasting Menu
- Tasting Menu (280)
- Tasting Menu (8-10 courses) (250)
Cocktails
- Stone Edge Farm Flight (Short) (85)
- Corkage Fee (125)
- Stone Edge Farm Flight (Long) (125)
- The (235)
Dishes
- "lobster roll" croustade
- clam chawanmushi
- Wolfe Ranch quail
- Masami Ranch beef
- Venison tarts
- Canapés / Amuse-Bouche
- Spring Greens
- Pink Singing Scallops
- Chawanmushi / Clam Chowder Custard
- 60-Day Dry-Aged Tuna Belly
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.
- Atmosphere: Intimate
- Format: Tasting menu
- Setting: Historic
Phone: +1 707-387-1724
$280
Related restaurants
- Award-winning restaurants in San Francisco
- More Modern American restaurants
- More from chef Brian Limoges
- Jônt — Washington D.C. (2 Michelin stars)
- Blue Hill at Stone Barns — New York (2 Michelin stars)
- Oyster Oyster — Washington D.C. (1 Michelin stars)
- State Bird Provisions — San Francisco (1 Michelin stars)
- Feld — Chicago (1 Michelin stars)