Executive Chef Armando Navarro’s award-winning and locally-loved menu is crafted from Sonoma ingredients that change with the seasons. Trained under some of the best chefs in the country, including Jean-Georges Vongerichten, Daniel Boulud, Traci Des Jardins and Richard Reddington, Chef Navarro sources the best of the region to create a beautiful menu of options from morning ’til night.
Fresh oysters and seafood, specialty Wagyu beef, pork, local, farm-raised chicken and seasonal fruits and vegetables headline our daily custom menus. A sweet selection of desserts, artisan cheeses, after-dinner cocktails, and digestifs round out the superb dining experience at El Dorado Kitchen.
Heavily tilted toward local Sonoma and Napa wineries, the robust wine list is a virtual tour through California wine country and includes more than 200 hand-picked selections, with additional international wines from France, Italy, Australia, and Spain. We also strive to seek out and showcase wineries that promote organic and biodynamic agriculture.
Signature cocktails are made with passion and a sense of humor, using only the best spirits and fresh juice infusions. Exploration is encouraged, and we even offer spirit flights for those who want to delve into their favorites, such as grappa or brandy. Our bar offers one of the best artisan craft beer selections in all of Sonoma.
El Dorado Kitchen is open daily for breakfast, lunch, and dinner and Sunday for brunch.
Join us in the main dining room, front corner café, on the tree-lined outdoor patio, our cozy bar, or in our private dining room.
Chef Armando Navarro Executive Chef Armando Navarro has a stellar résumé packed with roles at top restaurants along both coasts. After more than five years as Executive Sous Chef at Auberge du Soleil, Armando went to New York where he trained under some of the best chefs at Le Bernardin, Jean Georges and Daniel Boulud. He returned to California and worked at Jardinière and Masa’s before relocating to Redd in Yountville as the Chef de Cuisine. Prior to joining Sonoma’s El Dorado Kitchen in 2012, Armando was the Executive Chef at Larkspur Restaurant in Vail, Colorado. In his role as Executive Chef of El Dorado Kitchen and El Dorado Wine Bar, Armando has infused the menus with seasonal, locally sourced market ingredients. His style is characterized as fresh, simple, and approachable with a distinctly Sonoma sensibility.
Monday through Thursday
Our kitchen sources local seasonal ingredients. Menu items are subject to frequent changes.
Thanksgiving at El Dorado Kitchen | Thursday, November 23rd 1-7pm
$65 for adults | $ 35 for children (13 & under)
(exclusive of tax, gratuity & beverages)