DINNER MENU

Available In House, and on our Outdoor Patio.
Make a reservation.

THE RESTAURANT

RESERVATIONS

Dine indoors or outdoors at Valette. Our maximum accommodation per reservation is six guests outdoors and ten guests indoors. Please call or email the restaurant for reservations for groups between 7-10 guests.

Since we are a small restaurant, we require all parties of 7 or more to commit to a Chef’s 5-Course Tasting Menu. The menu is crafted around local products, showcasing the best of Sonoma County, seasonal fish, and sustainably raised meats along with produce grown on our estate farm, located just 100 yards from the restaurant. We gladly accommodate dietary restrictions and allergies. The price is $100 per person with an optional $60 per person wine pairing, or choose the Valette wine pairing experience and enjoy Valette vintage wines for $95 per person. Explore the Valette Wines vintages.

Valette does have a corkage fee. The fee is $25 per standard size bottle and $45 for Magnums. We waive a corkage fee for every bottle of wine purchased from our in house wine list.

To ensure a personal and outstanding dining experience for all of our guests, we kindly ask that your pets do not join you during your visit to Valette. Service animals, of course, are welcome.

To book a reservation use the OpenTable “Make a Reservation” field above.

A 3% surcharge will be added to your bill to defray the increased costs of wages and our ability to offer benefits for our staff.
A 20% Service Charge will be added to groups of six or more guests

Dinner service daily beginning at 5:00 pm

Indulge your loved ones, colleagues, or comrades, with the gift of dining at Valette. A Valette Gift Card makes a thoughtful gift, and is available for purchase in any amount you choose. Valette Gift Cards can be physically mailed or emailed to your recipient. Gift cards may also be purchased at the restaurant after 3pm daily.

THE VALETTE TEAM

The dream of Valette began nearly two decades ago between two brothers.  While enjoying a glass of wine on their father's porch overlooking the beautiful Alexander Valley vineyards of Sonoma County, Dustin Valette and Aaron Garzini envisioned opening a restaurant together which would provide a canvas for Sonoma County farmers, winemakers and artisans to showcase their craft. The restaurant would be located in Healdsburg, the heart of Sonoma County – and the location where their great-grandfather operated bakeries. They would serve high quality, yet honest food; offer warm and impeccable service; and house a collection of boutique, small production wines.  At the time, Aaron was establishing himself as a dynamic server and sommelier in Sonoma County and Dustin was in New York learning the culinary craft that would be his lifelong passion.  They never lost sight of their dream. In 2015, Valette Restaurant opened its doors to the public, showcasing the brothers’ combined forty-seven years of restaurant experience and a deep dedication to Sonoma County, its food, and its wine community.  

Dustin Valette / Chef & Owner

Chef Dustin Valette began his restaurant career at thirteen, washing dishes at Catelli's in his hometown of Geyserville, California. Two years later he took an apprenticeship at Chateau Souverain, a Francis Ford Coppola estate, working under Executive Chef Martin Courtman. That start led to more than two decades in kitchens, including time in New York under Michael Mina, Thomas Keller, and Charlie Palmer. A third-generation Healdsburg native whose great-grandfather ran bakeries in town, Dustin always meant to come home. In 2015 he opened Valette with his brother, Aaron Garzini, from an idea they first talked through on their father's porch overlooking the Alexander Valley. The restaurant is his canvas for the farmers, winemakers, and artisans of Sonoma County, and a tribute to the place that shaped him.

Aaron Garzini / Owner

Aaron Garzini began his restaurant career at fourteen, in the kitchen of Catelli's in his hometown of Geyserville, California. His younger brother, Dustin Valette, soon followed into the same kitchen. Before either had finished high school, the two had made a pact to open a restaurant of their own someday. While the work drew Dustin toward cooking, Aaron set his sights on the front of the house, building a career as a server and sommelier across Sonoma County. In 2015 the brothers made good on that promise and opened Valette together, pairing Aaron's hospitality and deep knowledge of wine with Dustin's cooking. He is a co-founder and partner in both the restaurant and Valette Wines.

Derek Mattern / Executive Chef

Derek Mattern's love of restaurants runs in the family. His parents met in his grandparents' restaurant in Pennsylvania, and his mother went on to run her own on the James River in Richmond, Virginia, where he grew up. He started cooking professionally at sixteen, then moved to California in 2015 to see what the West Coast had to offer. That decision led him into the kitchens of Thomas Keller, Curtis Stone, and Robert Sulatycky. Derek still has a soft spot for the Southern comfort food he grew up on, but it was California's produce that won him over. As Executive Chef at Valette, he cooks clean, fresh, and bold, building each plate around Sonoma County's farms and letting the ingredients do the talking.

Harry Brian / General Manager

Harry Bryan returns to Valette as General Manager with more than twenty years spent shaping memorable food and beverage experiences. He comes to the restaurant from the award-winning Timber Cove Resort on the Sonoma Coast, where he served as Food and Beverage Director. His earlier career runs through some distinctive rooms: Bar Manager at Heartland Brewery in New York City, Bar Manager and Floor Captain at the Versace House in Miami Beach, and General Manager of Mateo's Cocina Latina in Healdsburg. That range shows in how he runs a floor, with an easy command of service and an eye for the details that make an evening feel effortless. He leads the front of house alongside Executive Chef Derek Mattern and owners Aaron Garzini and Dustin Valette.

Coan Donatto / Sous Chef

Coan Donatto brings seventeen years of cooking to the Valette kitchen. His path ran from Portland to the Bay Area, and along the way he built real command of the fundamentals that define this kitchen: whole-animal butchery, the patience of salumi, and fresh pasta made by hand. He works from a deep knowledge of ingredients, local and global, and knows how to let a single good product carry a dish. As Sous Chef, he helps run the line each night, turning the best of the season into the plates that leave the pass. Precise, steady, and generous with what he knows, he is one of the quieter reasons the food at Valette tastes the way it does.

Olivia Andrade / Sous Chef

THE BAR

The wines that we make in California and the wines that inspire us to make wine.

"Our wine list represents the quality and diversity of California - with a special emphasis on Sonoma County - as well as wines from around the world that inspire us, pair with our food, and are simply delicious! The wine list is designed with the ingredients and flavors of our menu in mind. This is a dynamic, evolving wine program built by our winemaking community."

Valette does have a corkage fee. The fee is $25 per standard size bottle and $45 for Magnums. We waive a corkage fee for every bottle of wine purchased from our in house wine list.

A 2% surcharge will be added to your bill to defray the increased costs of wages and our ability to offer benefits for our staff.

COCKTAILS

VALETTE WINES

 Valette Wines are produced from exclusive and highly acclaimed vineyard sites by a collection of some of the best winemakers in Sonoma and Napa Counties. For more information please visit Valettewines.com

CAREERS