Tolay
745 Baywood Drive
Petaluma
(707) 283-2900
starwood.webcanada.com/restaurant/?rid=5176
Sonoma County Cuisine
Lunch and dinner daily except Sunday, breakfast weekends, brunch Sundays
Entrées (dinner): $17-$27
Full bar, great wine list
745 Baywood Drive
Petaluma
(707) 283-2900
starwood.webcanada.com/restaurant/?rid=5176
Sonoma County Cuisine
Lunch and dinner daily except Sunday, breakfast weekends, brunch Sundays
Entrées (dinner): $17-$27
Full bar, great wine list
Nestled inside the Sheraton in Petaluma, Tolay is a restaurant that strives to showcase how special Sonoma County truly is. Named after a Miwok Indian chief and historial Tolay Lake, which was considered sacred ground by Native Americans, the restaurant features local products, and even goes as far as to list the many farms and producers that executive chef Wayne Van Akin buys from on the menu (he also offers a wine pairing suggestion for each menu item). Its two-tiered dining area is well appointed with fresh flowers and Asian-style décor, and looks out onto an outdoor seating area, with the pool and marina beyond—the feeling is like a vacation at home.
We started with well-made cocktails in stylish glasses, along with fresh bread served with BR Cohn olive oil and balsamic vinegar. Our first appetizer was Liberty Duck and Petaluma mushroom spring rolls served with Thai-style sweet chili dipping sauce as well as a soy-based sauce. The generous portion came with a small salad of mixed greens, cashews and fried noodles, dressed with a sweet applewood balsamic.
Next was an organic baby arugula salad with crumbled, creamy Pt. Reyes blue cheese, candied pecans, thin-sliced Asian pears, lightly dressed with raspberry vinaigrette. A wonderful balance of sweet and savory flavors and multiple textures, it was very fresh and delicious.
We enjoyed the Kenwood Yulupa Pinot Noir (earthy, dark cherries) and the crisp Cline Viognier with our main courses. First was a rich King Crab ravioli with roasted corn beurre blanc and truffle oil, drizzled with a balsamic reduction. The corn added a bit of a crunch as well as a hint of sweetness. Next was a special of cranberry breadcrumb-crusted sea bass with an orange beurre blanc, fingerling potatoes and shoestring zucchini and carrots. It was a large filet with a crunchy crust and tender interior, very flavorful and filling.
The signature dish on the extensive dessert menu is the olallie berry galette with olallie compote, puff pastry and vanilla bean gelato, but we went for something a little different. A glass of 2003 Pedroncelli Dry Creek Valley port (smoky, juicy, blackberry and cocoa) went very well with the chocolate lava overflow cake, which had crème anglaise and chocolate sauce over it as well as some fresh berries on the plate. Its hot center was a decadent dip for the berries. We also tried the creamy pumpkin gelato (hint of nutmeg) and flavorful raspberry sorbet, by The Latest Scoop, both big scoops and served with wafers and fresh berries. This, as well as the attentive and well-paced service throughout the meal, was a perfect ending.
