Join us for the 2025 Wine Dinner Series.
Connect to the land at John Ash, founded in 1980 and recognized as one of Sonoma County’s original farm-to-table restaurants, offering a beautiful vineyard setting. Today, the culinary team continues the tradition by selecting fresh fruits, vegetables, and herbs from our own culinary gardens, including our fig and olive orchards. We also source ingredients from over 30 local farms and food producers. Your meal is enhanced by the finest wines from regional winemakers.
With indoor and outdoor seating, immersed in a working vineyard, this is Sonoma wine-country dining at its finest.
Breakfast | 7:00 am – 11:00 am
Lunch | 11:00 am – 2:00 pm
Happy Hour | 2:00 pm – 5:00 pm
Dinner | 5:00 pm – 9:00 pm
Weekend Brunch (Saturday & Sunday) | 7:00 am – 2:00 pm
Business Casual
Attire Requested
Indoor and Outdoor
Seating
Reservations
Encouraged
Pet Friendly
Join us for the 2025 Wine Dinner Series.
french-style croissant, cultured butter, estate marmalade or jam
assorted freshly baked pastries, mini croissant, pain au chocolat, apple roll, fruit twists
fresh seasonal fruit, citrus segments, mixed berries, greek yogurt, granola, local honey
sugar-dusted donuts, nutella dipping sauce
red quinoa, coconut milk, cinnamon, brown sugar streusel, mixed berries or sliced banana
vanilla brioche, mixed berries, orange-thyme sauce, whipped mascarpone
toasted multigrain sourdough, harissa hummus, avocado, burrata, arugula, baby tomatoes
two eggs scramble, sautéed mushrooms, spinach, mozzarella, caramelized onions
served with spiced roasted potatoes, whole wheat or sourdough toast
two eggs any style, spiced roasted potatoes
choice of chicken-apple sausage or applewood smoked bacon, whole wheat, or sourdough toast
poached eggs, toasted english muffin, lemon hollandaise, spiced roasted potatoes
-berkeley: fra'mani rosemary ham
-pacific: smoked salmon and arugula
smoked ham, sautéed onions and peppers, cheddar cheese
served with spiced roasted potatoes, whole wheat, or sourdough toast
crispy corn tortillas, queso fresco, crema, cilantro, avocado, refried black beans, charred guajillo chile, beer braised chorizo, pickled onions, two eggs any-style
Rosemary-sourdough focaccia, sea salt, estate eggplant "butter"
coconut milk, thai curry, toasted almonds, pickled golden raisins
hearts of palm, marinated olives, persian cucumbers, cherry tomatoes, roasted piquillo peppers
marinated goat cheese, lemon-honey vinaigrette
additions: grilled chicken breast | sautéed shrimp | roasted salmon
quinoa, avocado, beans, sweet potato, beets, pickled onion, chickpea hummus, piquillo peppers
cherry tomatoes, spinach, arugula, cabernet sauvignon vinaigrette
little gem lettuce, red miso-caesar dressing, sourdough crisp, parmesan, breadcrumbs
additions: grilled chicken breast | sautéed shrimp | roasted salmon
vanilla brioche, mixed berries, orange-thyme sauce, whipped mascarpone
toasted multigrain sourdough, harissa hummus, avocado, burrata, arugula, baby tomatoes
cheese-crusted yellow corn tortillas, beef birria, avocado, cilantro, salsa verde
two eggs scramble, sautéed mushrooms, spinach, mozzarella, caramelized onions
served with spiced roasted potatoes, whole wheat, or sourdough toast
poached eggs, toasted english muffin, lemon hollandaise, spiced roasted potatoes
-Berkeley: fra'mani rosemary ham
-pacific: Smoked salmon and arugula
sicilian pesto, stracciatella, roasted artichokes, peppers, eggplant caponata, arugula pangrattato
toasted brioche bun, 8oz angus beef, pickles, lettuce, tomato, roasted garlic aïoli
apple-wood smoked bacon, caramelized onion, cheddar cheese, french fries
substitute parmesan-truffled fries
toasted focaccia, prosciutto san danielle, burrata, arugula, crushed peppers, heirloom tomato french fries
substitute parmesan-truffled fries
Rosemary-sourdough focaccia, sea salt, estate eggplant "butter"
six sweet water oysters, cucumber, cilantro, yuzu hogwash
mediterranean-style mussels, white wine, tomato, estate basil, herb garlic butter, fries
fennel "agrodolce", smoked bacon, toasted focaccia, vintner's extra virgin olive oil
caramelized mushrooms, mozzarella, journeyman truffle salami, arugula, parmigiano-reggiano
crème fraîche, lemon agrumato, roasted cipollini onion
little gem lettuce, red miso-caesar dressing, sourdough crisp, parmesan, breadcrumbs
hearts of palm, marinated olives, persian cucumbers, cherry tomatoes, roasted piquillo peppers, marinated goat cheese, lemon-honey vinaigrette
"burnt" onion aïoli, charred shishito peppers, peanut crumble, red chili oil
white peach broth, avocado, fried capers, tangerine, yuzu
miso glaze, bamboo rice, bok choy, spring peas, coconut-curry sauce, toasted cashews
new york steak, fries, herb infused butter, herb salsa verde
substitute parmesan-truffled fries
sicilian pesto, stracciatella, roasted artichokes, peppers, eggplant caponata, arugula, pangrattato
bucatini pasta, pancetta, black pepper, spring peas, pecorino romano, shaved cured egg yolk
cabernet-braised short rib, shallot confit, baby beets, globe carrots, potato purée
cannellini beans, sautéed kale, charred spring onions, bouillabaisse seafood sauce
sautéed mushrooms, olive oil mashed potatoes, grilled asparagus, smoked bacon
sweet potato purée, pickled pears, fava beans, cipollini onions, cherry-orange glaze
half dozen donuts, nutella dipping sauce
warm chocolate cake, homemade baileys ice cream, cacao streusel
tangerine-citrus glaze, five spice crumble, vanilla bean ice cream
Menu selections and prices are subject to change based on seasonality and availability.
We accept all major credit cards including Visa, Mastercard, American Express, Discover, and cash. A 20% gratuity will be added for parties of 6 or more.
If you have severe allergies or intolerance to specific foods, please tell your server before ordering.
Our kitchen is not exclusively gluten-free or vegan.
**Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. **
denotes gluten free items denotes vegan items
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