Condividere

Condividere

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness

Executive Chef: Vasiliki Vourliotaki

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pasta

Rigatoni Bolognese

heritage pork, sofrito, tomato,

oregano, parmigiana
26

Linguine Al Gamberi

red shrimp, calabrian chili,

bottarga

26

Spaghetti Al Limone

caulilini, parmigiano, lemon, evoo
24

BARBABIETOLA

beet gnocchi, ricotta, sage, kale, parmigiano

25
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pizza

Margherita

tomato, mozzarella, basil, evoo
22

Boscaiola

mushrooms, fennel pork sausage,

aged fontina

27

The Underground Pie

sweet potato, mascarpone, spicy sopressata, caramelized onion, balsamic

27

Healdsburg Heat

cherry tomato, thyme, chili oil, mozzarella, basil, evoo
26

WIFI: AperiBar Password: Pizza120!

Chef Shane McAnelly, a proud member of the Charlie Palmer family of hospitality professionals, brings deep expertise to Dry Creek Kitchen, where he crafts acclaimed menus rooted in local ingredients. After two years on the East Coast, he returned to Healdsburg, CA to lead the kitchen and strengthen ties with top farmers, ranchers, and purveyors. His deep knowledge of provenance and flavor shines through every dish.