We are delighted to introduce Vinarosa Resort and Spa, formerly Vintners Resort and Spa – with a new resort style pool, reimagined guest rooms and fresh culinary delights.
Experience wine country dining at its finest at John Ash Restaurant, where Sonoma winery excellence meets culinary artistry. Nestled in the heart of California wine country, John Ash Restaurant offers an unforgettable dining experience that celebrates local ingredients and exceptional wines.
Brunch | 7:00 am – 2:00 pm
Happy Hour | 3:00 pm – 5:00 pm
Dinner | 5:00 pm – 9:00 pm
Weekend Brunch (Saturday & Sunday) | 7:00 am – 2:00 pm
Business Casual Attire Requested
Indoor and Outdoor Seating
Reservations Encouraged
Pet friendly spaces
Our menus celebrate the bounty of California wine country, changing regularly to showcase the finest seasonal ingredients.
7:00am – 2:00pm
sparkling wine, orange or grapefruit juice
sparkling wine, white peach or strawberry purée
vodka, house-made bloody mary mix, jalapeño stuffed olive
vodka, fresh orange juice
aperol, prosecco, club soda, orange twist sparkling
estate blackberries, thyme-syrup, lemon juice, apple cider
ginger soda, mango, lime juice, estate mint
fresh seasonal fruit, citrus segments, mixed berries, greek yogurt, granola, local honey
sugar-dusted donuts, nutella dipping sauce
vanilla brioche, mixed berries, orange-thyme sauce, whipped mascarpone
estate berries, citrus syrup, cinnamon crumble
poached eggs, toasted english muffin, lemon hollandaise, spiced roasted potatoes -berkeley: fra´mani rosemary ham ; -pacific: smoked salmon and arugula
baby greens, pickled fennel, cherry tomatoes, roasted peppers, walnut labneh, sliced radishes
red quinoa, avocado, sweet potato, roasted beets, pickled shallots, chickpeas, harissa hummus hemp seeds, sunflower seeds, peppers, cherry tomatoes, spinach, arugula, cabernet sauvignon vinaigrette
two eggs scramble, foraged maitake, beech, and trumpet mushrooms, spinach, scamorza cheese caramelized onions, herb-roasted marble potatoes, whole wheat, or sourdough toast
smoked ham, sautéed onions and peppers, cheddar cheese served with spiced roasted potatoes, whole wheat, or sourdough toast
two eggs any style, herb-roasted marble potatoes, choice of chicken-apple sausage or applewood smoked bacon, whole wheat, or sourdough toast
charred tomatillo salsa, crispy corn tortillas, burrata, crema, cilantro refried black beans, pickled onions, two eggs any-style sliced avocado | beer-braised chorizo | chicken breast
little gem lettuce, red miso caesar dressing, sourdough crisp, parmesan, breadcrumbs ADDITIONS TO ANY OF OUR SALADS: grilled chicken breast | sautéed shrimp | roasted salmon
toasted multigrain sourdough, forked avocado, burrata, red chili oil, estate baby tomatoes, micro radish
toasted brioche bun, 8oz angus beef, pickles, lettuce, tomato, roasted garlic aïoli hobb´s smoked bacon, caramelized onion, cheddar cheese, french fries
estate seasonal soup, chef sergio´s grilled cheese sandwich on house-baked brioche trio of local artisan cheeses – friscalini cheddar, point reyes toma & tomales bay fontina, crispy fries
apple, cucumber, kale, celery, spinach, lemon, ginger
apple, lemon, ginger, turmeric, cayenne
carrot, orange, apple, pineapple, beet
apple, pineapple, orange, lemon, strawberry, mint
lemon, agave, pineapple, ginger, mint
cucumber, kale, celery, spinach, lime, ginger
orange, ginger, habanero, lemon, hawaiian turmeric
cayenne, ginger, lemon, apple cider vinegar
7-years old sourdough, sea salt, estate eggplant “butter”
six sweet water oysters, cucumber, cilantro, yuzu hogwash
mediterranean-style mussels, white wine, tomato, estate basil, herb garlic butter, fries
toasted pumpkin seeds, lemon-infused estate olive oil, tahini
sambal oelek vinaigrette, dates, pomegranate seeds, toasted peanuts
maitake, beech, trumpet mushrooms, mozzarella, journeyman truffle salami, arugula, parmigiano-reggiano
salsa verde, caper butter, pickled heirloom cherry tomatoes, sweet pepper romesco
"burnt" onion aïoli, charred shishito peppers, peanut crumble, red chili oil
little gem lettuce, red miso-caesar dressing, sourdough crisp, parmesan, breadcrumbs
Seasonal greens and vegetables hand-harvested from our gardens by Executive Culinary Gardener Chris Connell. baby greens, shaved fennel, cherry tomatoes, roasted peppers, house-made labneh, sliced radishes additions: grilled chicken breast | sautéed shrimp | roasted salmon
miso glaze, bamboo rice, bok choy, spring peas, coconut-curry sauce, toasted cashews
new york steak, fries, herb infused butter, herb salsa verde substitute parmesan-truffled fries
trumpet mushroom, butternut squash fondue, journeyman cherry-pinot sausage sautéed kale, point reyes tomarashi, hazelnut crumble
bucatini pasta, pancetta, black pepper, spring peas, pecorino romano, shaved cured egg yolk
roasted apple purée, shaved fennel salad, organic kale, fennel-herb cream sauce, black olive crumble
zucchini-soubise, grilled “di cicco” broccoli, harissa vinaigrette, roasted globe carrots
roasted organic chicken breast, celery root purée, pickled cippolini, globe carrots pancetta, foraged mixed mushrooms, russian river pinot noir
braised veal cheeks, butter poached maine lobster, potato purée, rapini, merlot
sweet potato purée, honey poached cranberries, candied leeks, orange glaze
roasted rutabaga, pickled kabocha squash, parsnip, sauteed organic kale, merguez sausage jus
coffee dipped cookies, cappuccino foam, espresso ice cream, chocolate crips
carnaroli rice cooked in coconut milk & vanilla, roasted peaches, lemon-thyme gel
raspberry “veil”, salted caramel ice cream, honey-butter streusel
A REIMAGINED VERSION OF JOHN ASH’S TIMELESS FAVORITE: “YOGURT PANNA COTTA WITH FRESH BERRIES” candied pistachios, purple basil gel, vanilla sponge cake, macerated estate berries
vanilla bean ice cream topped with one shot of espresso
two scoops of our seasonal flavors, fresh berries, sugar tuile
Discover why we have been honored with the Wine Enthusiast Magazine “Award of Ultimate Distinction”, and the Wine Spectator “Best of Award of Excellence” for our extensive wine list and cellar of distinguished breadth and depth.
If you’re new to selecting wines, our sommelier will be delighted to help you choose the right wine to accompany your dinner—or to enjoy on its own. If you’re an aficionado, you will relish our selection from the top Sonoma County wineries. Choose from a wide variety of wine styles and prices, including many half bottles, large-format bottles, and wines by the glass.
Each space features views of our vineyards or gardens, creating an atmosphere that's distinctly wine country.
Our events team works closely with you to customize menus and wine pairings that perfectly suit your occasion.
Join us for special culinary events throughout the year that celebrate the flavors of California wine country. From winemaker dinners to seasonal harvest celebrations, our events offer unique opportunities to experience the best of Sonoma’s food and wine culture.
For over three decades, John Ash Restaurant has been at the forefront of wine country cuisine, pioneering the farm-to-table movement in Sonoma County. Originally founded by acclaimed chef John Ash, the restaurant continues his legacy of celebrating local ingredients and wine country living with our Executive Chef, Sergio Howland.
Our commitment to sourcing from local producers, including our own culinary gardens, ensures that each dish reflects the true essence of Sonoma. The restaurant’s philosophy combines respect for ingredients with innovative culinary techniques, creating dishes that honor both tradition and innovation.
Menu selections and prices are subject to change based on seasonality and availability.
We accept all major credit cards including Visa, Mastercard, American Express, Discover, and cash. A 20% gratuity will be added for parties of 6 or more.
If you have severe allergies or intolerance to specific foods, please tell your server before ordering.
Our kitchen is not exclusively gluten-free or vegan.
**Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. **
John Ash is located within Vinarosa Resort & Spa, we can be found at 4330 Barnes Road, Santa Rosa, CA 95403
Celebrate Thanksgiving in the heart of Sonoma wine country with a farm-to-table feast at John Ash. Our culinary team, led by Executive Chef Sergio Howland, has crafted a seasonal menu highlighting the best of Sonoma’s fall harvest, featuring locally raised turkey, fresh-picked vegetables, and artisanal ingredients from our trusted farm partners. Enjoy a warm, elegant evening overlooking the vineyard, perfect for families, friends, and wine lovers alike.
First Seating $125 | Second Seating $145
We’ve received your request and look forward to welcoming you to the heart of wine country.
