In 2015 brothers Dustin Valette & Aaron Garzini fulfilled their dream of opening their first restaurant, Valette in downtown Healdsburg. 10 years later, Valette is still going strong and they are celebrating this milestone with a very special ‘Best of the past Decade’ March 10th through the 16th.
This experience will feature two special menus, a four course menu ‘Celebrating 10 Years of Valette’ offered at $95 per person and a six course ‘Best of the Best’ offered at $175 per person.
Each evening, during the week long event, Valette will feature wine from very special winemakers.
Monday, March 10th – Jackson Family Wines
Tuesday, March 11th – Silver Oak/Twomey
Wednesday, March 12th – Jordan Winery
Thursday, March 13th – Aperture
Friday, March 14th – Cirq/CHEV
Saturday, March 15th – Arista
Sunday, March 16th – Williams Selyem
“Celebrating a 10-year anniversary is significant for any restaurant, especially in today’s world. For us, two brothers who set out with a shared dream of building something special, reaching this milestone feels incredibly rewarding. 10 years later, we are still passionate about what we do, still inspired by the joy we bring to our community, and grateful for every moment,” – said Valette.
“Family has been one of the most important reasons for our success. Nearly everyone in our family has contributed to helping us get here. Working alongside my brother to build something for our community that we can be proud of has been a true blessing,” – said Garzini.
MENU
4 Course Menu
‘Celebrating 10 Years of Valette’
$95
Valette Osetra Caviar; 1 ounce
Cured Egg Yolk – Smoked Sturgeon
(Supplemental Course $125 additional charge)
1st Course (choice of)
House Made Charcuterie & Cheese
House Made Mustards – Pickled Vegetables
Orange Zest Olives
Hawaiian Ahi Poke Style
Wakame – Soy Kombu Emulsion – Crispy Nori
Warm Avocado
Organic Sonoma County Salad
Warm Goat Cheese Fritter – Spiced Pecans
Candied Apple
Shaved Truffles & Wagyu Beef Tartar
Green Pepper Aioli – Jidori Egg – Focaccia Chip
($25 Supplemental Charge)
2nd Course (choice of)
Fresh Lumaconi Pasta
Green Garlic Pesto – Fava – Morel Mushrooms
Nate’s Classic Bacon
Roasted Carrot Soup & Rabbit Torchon
Creme Fraiche – Carrot Infused Snow
Candied Fennel Seed
Day Boat Scallop en Croûte
Shaved Fennel – Melted Leeks – Beurre Blanc
White Sturgeon Caviar
Seared Hudson Valley ‘Toast’
Preserved Fruit – Toasted Brioche – Pickled Shallot
($25 Supplemental Charge)
3rd Course (choice of)
Dungeness Crab Stuffed Petrale Sole
Cauliflower Mousseline – Fennel Pollen
Baby Romanesco
Liberty Farm’s Duck Dou
Smoked Breast – Thigh Roulade – Pickled Cherry
Cocoa Nib
Prime New York Strip Loin
Mushroom Fondue – Gremolata Marrow Bone
Charred Chimichurri
14oz Bone-In Fillet Mignon
Shaved Truffles – Brown Butter Bearnaise
($70 Supplemental Charge)
4th Course (choice of)
Bread, Butter and Jam
Homemade Jam – Toasted Brioche
Brown Butter Ice Cream
ItsNotA ‘Snickers Bar’ Deux
Cocoa Tuille – Dark Chocolate Ganache
Peanut Powder
Warm Almond Frangipane
Vanilla Ice Cream – Marcona Almonds
Apple Cider Reduction
Sonoma County Cheeses
Candied Walnuts – Hectors Honey – Crusty Bread
($15 Supplemental Charge)
6 Course Menu
‘Best of the Best’
$175
Osetra Caviar
Cured Egg Yolk – Buttermilk Brioche – Smoked Sturgeon – Crème Fraiche
Seared Hudson Valley ‘Toast’
Preserved Fruit Compote – Toasted Brioche – Pickled Shallots
Day Boat Scallop en Croûte
Shaved Fennel – Melted Leeks – Caviar Champagne Beurre Blanc
Seaweed Roasted Maine Lobster
Crispy Shallots – Cipollini Onions – Nate’s Bacon
Brown Butter Poached Filet
Shaved Truffles – Brown Butter Bearnaise – Porcini Mushrooms
ItsNotA ‘Snickers Bar’ Deux
Cocoa Tuille – Peanut Powder – Dark Chocolate & Sea Salt Ganache