John Ash & Co.We are excited to welcome you back to John Ash & Co. for Cocktails & Dinner Nightly, Tuesday-Sunday from 5:00 p.m. to 8:30 p.m.

Currently we offer dining in 50% of our indoor spaces, and al fresco dining in our open-air terrace and tented lawn areas.  We do have heaters, but we ask that you please dress warmly, as Sonoma County evenings can get chilly. We appreciate you wearing your mask when you’re not eating or drinking, and when you’re moving about the restaurant.

Seating is limited.  Reservations are highly recommended.


HOUSEMADE PARKER HOUSE ROLLS (3) 5served warm, topped with melted butter and Maldon sea salt

½ DOZEN HOG ISLAND OYSTERS ON THE HALF SHELL  21 hogwash, cocktail sauce GF

BAKED OYSTERS WITH PARMESAN CUSTARD (5)  23 anisette infused spinach GF

TOM’S FISH SOUP 18 shrimp bisque, mixed fish filet, prawns, scallops, Parsons’ tomatoes, leeks, parsley  GF

MIXED BABY LETTUCE 13 candied nuts, grapes, estate pear & vanilla vinaigrette

ENDIVE SALAD 13 chopped endive, dried cranberries, pine nuts, Valley Ford Creamery gorgonzola, balsamic vinaigrette GF

CALAMARI FRITTI  15 Asian slaw, peanuts, Thai basil dipping sauce

OLIVE CRUSTED PRAWN COCKTAIL  18 cocktail sauce, jalapeno stuffed olive

TIPS AND TOAST  17 Angus filet tips, mixed mushrooms a la crème, garlic roasted ciabatta

5 SPICE CURED PORK BELLY AND BEEF POTSTICKERS  14 hoisin, gochujang, green onions, ginger, tamari

HOUSEMADE AND JOURNEYMAN CHARCUTERIE WITH ARTISAN CHEESE  28 condiments, focaccia, crackers, pickled vegetables


SONOMA CARBONARA 22 Journeyman pancetta, English peas, black pepper, Shiloh Hill farm egg, Bellwether Farms pepato cheese

BELUGA LENTIL & BROWN RICE CAKES  23garlic sautéed garden greens, tofu aïoli, sun-dried tomato hummus  GF, V

PORTOBELLO WELLINGTON 29 roasted portobello mushrooms with duxelles & piquillo peppers wrapped in phyllo, vegetable pearls, vegan beurre rouge V

½ ROCKY BRICK CHICKEN   28garlic-chili rapini, whipped potatoes, chicken jus  GF

LIBERTY DUCK BREAST SCALLOPINI 37 baby carrots, spring onions, bread dumplings, duck jus, estate tangerine gastrique GF

PAN SEARED DIVER SCALLOPS  38 Beauregard yam purée, cipollini onions, arugula, estate saba, chili butter  GF

ROASTED WHITE SEA BASS   39 Delta asparagus, wild rice cakes, Meyer lemon beurre blanc

BRAISED BONELESS PRIME BEEF SHORT RIBS BRACIOLE  36 panko, pine nut, egg and parmesan-topping, Journeyman pancetta, sautéed Bloomsdale spinach, soft Front Porch Farm’s red floriani polenta

STRAUSS FARMS VEAL OSSO BUCO 38  Strauss Farms veal sweetbreads, spring vegetables, risotto Milanese, gremolata, veal jus

AGED ANGUS BEEF FILET* 48 artichokes barigoule, potato gratin, sauce bearnaise   GF


CHOCOLATE STOUT LAYER CAKE espresso chocolate mousse, coffee creme

LEMON CHEESECAKE lavender roasted almonds, lemon curd, meringue crumble

TRIO OF GELATO vanilla, chocolate, and salted caramel

EXECUTIVE CHEF Thomas Schmidt SOUS CHEF Dan Nielson SOUS CHEF Gino Guerrero PASTRY CHEF Casey Stone CULINARY GARDENER Chris Connell

Please note, we prefer not to handle cash payments at this time. We do, however, accept AMEX, VISA, MC & Discover. A 20% gratuity will be added for parties of 6 or more. For those wishing to split a dish, a $2 charge on appetizers and a $4 charge on entrées will be applied. Our menu does not list every ingredient used in the preparation of our dishes. If you are allergic to or intolerant of specific foods, please tell your server when ordering. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.* GF denotes gluten free items; V denotes vegan items. Our kitchen is not gluten-free or vegan.

In consideration of others, please refrain from using cellular phones in the restaurant.

Reserve Dining – John Ash & Co.