DINNER MENU

Available In House, and on our Outdoor Patio.
For reservations click here.

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 $75 per person. To learn more about the Valette vintages please click here.

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

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. To purchase simply click on the image above, or by clicking here. 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.  

CHEF DUSTIN VALETTE / CHEF-OWNER

Chef Dustin Valette began his restaurant career at the age of 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, where he worked under Executive Chef Martin Courtman, – beginning the twenty-plus year culinary journey toward his dream of opening a restaurant dedicated to showcasing the rich bounty and beautiful ingredients of his Sonoma County roots. 

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AARON GARZINI / OWNER

Aaron Garzini began his restaurant career at just 14 years of age in the kitchen of Catelli’s, a beloved restaurant in his hometown of Geyserville, California. A few years later, Aaron’s brother, Dustin Valette, would follow, starting his culinary career in the kitchen of the same restaurant. Those early years began a trajectory leading the two brothers back to their roots with extensive experience and honed talents. While the experience sparked Dustin’s passion to become a chef, Aaron set his sights on the front of the house.

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EXECUTIVE CHEF / DEREK MATTERN

Derek Mattern’s love for restaurants comes directly from his parents. My parents met in my grandparent’s restaurant in Pennsylvania. My mother also had a restaurant on the James River in Richmond VA, where I grew up.

I started cooking professionally at 16 years old, and moved to California in 2015 to see what the west coast had to offer. This move eventually led to the opportunity of working for Chef Thomas Keller, Chef Curtis Stone, and Chef Robert Sulatycky.

Although I love my roots with southern comfort food, I fell in love with the unparalleled produce of California. I tend to lean toward clean, fresh, and bold flavors and letting ingredients do the “talking”.

GENERAL MANAGER / HARRY BRYAN

Having an incredible passion for memorable food and beverage experiences, Harry Bryan is the perfect addition to work alongside executive chef, Nathan Davis and owners Aaron Garzini and Dustin Valette. Harry re-joins the Valette team as General Manager with over 20 years of professional experience in the hospitality industry. Harry comes to the property from award winning Timber Cove Resort on the Sonoma Coast where he was the Food & Beverage Director. His management experience also includes positions as Bar Manager with Heartland Brewery in New York City, Bar Manager and Floor Captain of the Versace House in Miami Beach, and General Manager of Mateo’s Cocina Latina in Healdsburg.

SOUS CHEF/COAN DONNATO

Meet our Sous Chef Coan Donnato! With 17 years of culinary passion and expertise, Chef Donnato is a treasure in the Valette kitchen. His journey from Portland to the Bay Area is marked by mastery in whole animal butchery, salumi artistry, and pasta perfection, enriched by an extensive knowledge of diverse local and global ingredients. Today, he blends these skills to create unforgettable dining experiences at Valette. We're incredibly lucky to have him on our team!

ASSISTANT GENERAL MANAGER/SHAUN O’LEARY

Shaun O’Leary has worked in the Hospitality/Food & Beverage industry for 25 years. Originally from Florida, Shaun moved to San Francisco In 2007 to hone and perfect his skills. In 2008 Shaun met and worked with Aaron Garzini at famed San Francisco restaurant Betelnut. In 2017 Shaun moved from San Francisco to Healdsburg to open Freckle Farms, a 2.5 Acre Veggie & Flower Market Garden in Alexander Valley. Shaun was owner & operator of Freckle Farms from 2017-2021. Shaun joined the Valette team shortly there after bringing his amazing hospitality knowledge full circle.

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.

To view the Wine menu, click below

COCKTAILS

VALETTE WINES

 Valette Wines are available either in person at Valette restaurant located in beautiful Healdsburg California, or we can ship them directly to you. Please visit Valettewines.com for further information.

CAREERS