Folia Bar & Kitchen

The Pass

Folia is the dinner room at Appellation Healdsburg, where the kitchen has the whole evening. Appellation Kitchen takes Mondays and Tuesdays, so a table is set every night of the week.

Dinner · Wednesday – Sunday · 5 – 9 pm

The pass at Folia is shared by two Chefs de Cuisine, Reed Palmer and Eric Kim, who hold that the greatest service a cook can offer an ingredient is to let it speak plainly. Menus turn with the fields rather than the calendar. The technique is considerable, and it exists in order to disappear.

Reed Palmer

Chef de Cuisine

Eric Kim

Chef de Cuisine

Ingredient-Led

The kitchen draws first from the garden boxes here on property, and increasingly from Palmer Estate, the farm still taking shape at Charlie Palmers own home. The intention, as that ground comes further into production, is that a growing share of what reaches the table will have been grown by us.

Culinary Experiences

Dinner Menu

Wednesday – Sunday · 5 – 9 pm · $85 per person

Dinner is composed as three courses, one each from the first course, the mains, and the desserts, with a few snacks to open the evening should you want them. Nearly everything comes from within the county, including oysters from Hog Island, dairy from Bellwether Farms, and produce from SingleThread Farms.

An à la carte menu is available in the bar and lounge only.

DINNER MENU

Chef's Tasting

Wednesday – Sunday · $125 per person

Each evening, Reed Palmer and Eric Kim write out a tasting by hand, drawn from whatever on the current menu is cooking best that night. It is offered throughout the restaurant, and what arrives is simply what the two of them would order if they were sitting in your place.

Neighbor Night North

Wednesdays · $55 per person

Wednesdays belong to the neighborhood. Neighbor Night North sets its own three courses each week, because a Wednesday in Healdsburg ought to be reason enough to sit down at a table like this.

Our standard dinner menu is available on Wednesdays as well.

NEIGHBOR MENU

Purveyors

What the gardens and Palmer Estate do not provide comes from people the kitchen knows by name, among them Hog Island Oyster Co, Bellwether Farms, Front Porch Farms, SingleThread Farms, 38 North Poultry, Journeyman Meat Co, Sonoma Bee Company, and Central Milling. These are relationships rather than accounts, and they are the reason the menu can move as often as it does.