The daily-changing menu of small plates is inspired by ingredients sourced from local purveyors and farms, highlighting crudos, just-picked salads, handmade pastas, roasted and grilled meats, seafood, and a selection of playful dessert offerings.
Many of Chalkboard’s ingredients come from the restaurant’s own dedicated three-acre organic garden located at Sonoma’s Chalk Hill Winery estate. Chef Shane McAnelly works closely with Bradley Agerter, the Chalk Hill gardener, to grow organic produce and herbs for the restaurant. The garden supplies a long list of seasonal ingredients that are fresh-picked and delivered to the restaurant daily, including baby artichokes, fava beans, beets, squash, arugula, meyer lemon, all types of herbs and heirloom tomatoes. All items grown at Chalk Hill are specifically identified on the menu in the restaurant.