Santé

Reserve

Santé Review

Under the leadership of chef Andrew Cain, this elegant dining room in the Sonoma Mission Inn has gained a reputation as a destination restaurant through its focus on seasonal and locally sourced ingredients. The room is understated, with drapes in rich earth tones and softly lighted chandeliers, but the food is anything but. Dishes on the frequently changing menu, such as a roasted Sonoma duck breast with braised Swiss chard and duck confit, are complex without being fussy, while some dishes, like the butter-poached Maine lobster with flageolet beans and lardons, are pure decadence. Brunch is also served in summer.