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In Japanese culture, "omakase" is a humble offering given from the chef to the guest to allow them to have a meal that is entirely spontaneous. Our team at Sona strives everyday to not only bring you an inventive and playful menu but to also hopefully change your outlook on dining as an unforgettable experience. In this tradition, we ask you to trust us and to let us create for you.
Executive Chef / Owner David Myers
Chef de Cuisine Kuniko Yagi Pastry Chef Ramon Perez - 9 Course Spontanée 145.00 - Premium wine pairing 115.00 6 Course Découverte 95.00 - Premium wine pairing 89.00 Course Selection Applies To Entire Table Sample Spontanée Menu (subject to change) - Amuse - New Zealand Snapper with Tofu Purée, Matcha Rice Cracker, Myoga Salad Albacore Sashimi with Hibiscus Soy Jelly, Daikon Radish and Green Apple - Maine Lobster with Vietnamese Green Curry - English Pea Soup, Ricotta Biscuit Duck Confit Agnolotti with Baby Shiitake, Poached Quail Egg - Rougié Farms Seared Foie Gras with Siberian Roll, Strawberry Vinaigrette - Roasted Salmon with Herbed Bill-Bi, Compressed Cucumber, Sheet of Potato Marinated Black Cod with Cipollini Onion, Fava Beans - Roasted Squab with Parmesan-Artichoke Purée, Pickled Fiddlehead Ferns Kasuzuke Duck with Chorizo Marmalade, Saffron-Patty Pan Squash Purée, Black Olives - Beef Strip Loin with Confit of Fingerling Potato, Baby Carrots Roasted Venison with Charred Brussels Sprouts, Fennel-Tomato Jam - Celery Leaf Sorbet with Mara de Bois, Pineapple, Vodka Gelée - Rhubarb Tart with Buckwheat Streusel, Kaffir Lime Crème, Indonesian Pepper Espuma, Lime Sorbet Fried Lemon Meringue Pie with English Peas, Popcorn Ice Cream - Chocolate Parfait with Pineapple Foam Curry, Sassafras Gel Liquid Chocolate with Caramel "Puddy", Buckwheat Ice Cream - Mignardises À la carte
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