spoonbar’s market-driven menu might best be described as California cuisine that’s creatively crafted, yet unassumingly approachable
smores
Dungeness Crab Bucatini
The Man from Okinawa
Smoked Octopus
Dining Room
Roasted Bernier Farms Carrots
event
Crab Sundays
Ongoing | Sundays
Crab Sundays
Ongoing | Sundays
Out with the Lobster and in with the Crab! Taste Chef Matthew D’Ambrosi’s Roasted Dungeness Crab recipe (recently featured in Edible Marin Magazine) every Sunday!
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Fried Chicken Wednesdays
Ongoing | Wednesdays
Fried Chicken Wednesdays
Ongoing | Wednesdays
Join us on Wednesdays for Crispy, Southern Fried Chicken served with Nashville Hot Sauce Butter and seasonal sides!
More Informationevent
Crab Sundays
Ongoing | Sundays
Out with the Lobster and in with the Crab! Taste Chef Matthew D’Ambrosi’s Roasted Dungeness Crab recipe (recently featured in Edible Marin Magazine) every Sunday!
More Informationevent
Fried Chicken Wednesdays
Ongoing | Wednesdays
Join us on Wednesdays for Crispy, Southern Fried Chicken served with Nashville Hot Sauce Butter and seasonal sides!
More InformationMeet the Chef
In the spring of 2018, Chef Matt D’Ambrosi moved to Healdsburg to helm the kitchen of spoonbar where he’s created a menu inspired by locally sourced and seasonal ingredients including fresh seafood.
Corpse
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Smoked Octopus
Crudo
Private Dining
We have several spaces for private dining with varying degrees of privacy. Choose from our gorgeous communal table in the dining room, or our separate “Green Room” with seating up to 50 guests, with a wall of glass doors that can be opened onto our gardens.
Steak
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Join Us
Sign up for our mailing list and receive e-mail updates about Spoonbar’s special promotions and offers. To Subscribe, click the link below.
