Valette Healdsburg Celebrates 10 Years of Culinary Excellence with a Week-Long Anniversary Celebration
Join Chef-Owner Dustin Valette and Aaron Garzini for a special menu featuring ‘best of’ dishes paired with exceptional Sonoma County wines, from March 10th to March 16th.
For ten years, Valette in downtown Healdsburg has been synonymous with culinary excellence. Founded by Chef Dustin Valette alongside his brother Aaron Garzini, this beloved establishment began as a dream in 2015. The brothers envisioned a restaurant that served high-quality, honest food, offered impeccable service, and house a collection of boutique, small-production wines.
“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.
The brothers, are third-generation Sonoma locals, whose deep-rooted ties to the land, and their family’s rich hospitality legacy have shaped their approach to both cooking and restaurant ownership. Growing up in Healdsburg, their great-grandfather opened bakeries in the 1920s, the brothers have always been closely connected to the community and the culinary traditions that define Sonoma County.
Week-Long Anniversary Celebration Menu
To commemorate their 10 year anniversary, Valette will offer a special week-long menu, featuring ‘best of’ dishes from the past decade, each paired with wines from a different renowned Sonoma County winery. From Monday, March 10th to Sunday, March 16th, guests can enjoy a 4-course menu celebrating 10 Years of Valette ($95) or a 6-course “Best of the Best” menu ($175), with each day of the celebration showcasing one of the region’s exceptional wineries, including Jackson Family Wines, Silver Oak, Jordan Winery, Aperture, Cirq, Arista, and Williams Selyem.
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
