The terrace at Hazel Hill places you above Montage Healdsburg's vineyards, with the Mayacamas Mountains’ rolling hills unfolding beyond them and Mount St. Helena looming in the distance. It’s a stunning Sonoma scene. A fresh, seasonal meal will give you even more of a reason to linger and savor the scenery.
Executive chef Jaron Dubinsky and chef de cuisine Jason Pringle showcases local produce in his French-influenced dishes, like the 38 North chicken accompanied by smoked potato puree, artichokes and black truffle jus or the perfectly cooked halibut piled with herbed cauliflower and Meyer lemon and a neat rectangle of Bloomsdale spinach on the side.
When you venture inside the all-day-dining restaurant, the space mimics the outdoors. It’s open with an expo kitchen lined with chairs so that you can get a closer look at the chefs at work. The décor draws from the nature in and around the property with lots of mixed wood (from the slatted ceiling to the flooring), shades of tan, brown and forest green and walls of windows so that you can still catch that alluring backdrop outside.
- Reserve a table on the sizable terrace so that you can take in the fresh air and glimpse at the vineyard and the rest of the bucolic scenery.
- If it's in season, be sure to order the gnocchi. The plump, ricotta-filled morsels arrive with fava puree, morels, white asparagus and edible flowers for some brightness.
- Wine is a must. Sip pours from local labels like Poe, Starlite and Freeman. Eventually, the Sonoma restaurant also will serve wine from Montage’s 15.5-acre vineyard, which is under the direction of Jesse Katz of the excellent nearby Aperture Cellars.
- Vegans, vegetarians and gluten-free diners will want to peruse the seasonal harvest menu at the Sonoma restaurant. The rotating, farm-fresh section could include a sorghum bowl with almonds, shaved beets, kale and aged apple cider, as well as slow-cooked arrowhead cabbage with black truffle, wild mushrooms and hazelnuts.
- For a meaty option, try the succulent Liberty Farms duck breast with rhubarb, turnips, popcorn and pistachios.
- The dress code at Hazel Hill is resort casual.
- The Healdsburg restaurant has two private dining spaces: the glass-enclosed, semi-private Oak Room, whose modern tree-house-inspired design makes you feel like you’re among the trees, and Madrone, which boasts a balcony overlooking the vineyards.
- The hotel planted 450 hazelnut trees on 1.5 acres of its grounds, so expect truffles and hazelnuts to be featured more prominently in future menus.
- At breakfast, go healthy with the granola with blackberries, coconut yogurt, hazelnuts and chia seeds. Or indulge in the Benedict with local Journeyman ham, avocado, piment d’Espelette and citrus hollandaise.
- Don’t bypass the appetizers that grace the lunch and dinner menus — you may even want to make several of them your meal. Oysters plucked from the Pacific get a refreshing Asian pear mignonette. And blood orange, Sicilian pistachios and shiso amp up the flavor on strands of fresh, raw bigeye tuna.
- When you need an accompaniment for your wine, reach for the cheese plate. It comes with four farmstead cheeses, local honey, a seasonal jam, walnuts and toasted country bread.
- To end on a decadent note, the chocolate crunch bar is an upgraded candy bar with layers of hazelnut cookie and Valrhona chocolate and a quenelle of Frangelico ice cream. For a light and fruity treat, the coconut tapioca pearls with tropical fruit salsa, black sesame and mango sorbet will hit the spot.
- While the wine list leans heavily on local pours, it carries some international selections from France, Italy, Portugal, Hungary and more.
- California brews crowd the beer list, which includes Barrel Brothers’ Mexican-style lager Por Que No and Russian River Brewing Company’s double IPA Pliny the Elder.
- Order cocktails like the Montage Milk Punch, with rum, orgeat and coconut, and the Moroccan Night, made with citrus-flower-infused vodka, lime, cardamom, pomegranate and rose.
- For non-alcoholic beverages, try fruity mocktails like the Bay Laurel, with elderflower and Meyer lemonade, or the Manzanita, with lemon, honey and sparkling apple cider.
Bar
Breakfast
Brunch
Dinner
Gluten-free options
Kid friendly
Lunch
Outdoor seating
Private dining
Reservations required 
Resort casual
Valet parking
Vegetarian options
