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
Thanksgiving
Thu | Nov 22 | 2-7p
Thanksgiving
Thu | Nov 22 | 2-7p
Leave the turkey to us and join us for a three-course Thanksgiving feast that balances tradition with innovation.
More Informationevent
Lobster Sundays
Ongoing | Sundays
Lobster Sundays
Ongoing | Sundays
Join us at Spoonbar for Lobster Sundays, where Matt is serving a 1-1/2 pound Maine lobster with creamed parmesan arugula, chili butter and grilled lemon.
More Informationevent
Thanksgiving
Thu | Nov 22 | 2-7p
Leave the turkey to us and join us for a three-course Thanksgiving feast that balances tradition with innovation.
More Informationevent
Lobster Sundays
Ongoing | Sundays
Join us at Spoonbar for Lobster Sundays, where Matt is serving a 1-1/2 pound Maine lobster with creamed parmesan arugula, chili butter and grilled lemon.
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.
