Enclos Sonoma

Awards

MICHELIN Guide

Three stars restaurant, 2026

All Michelin stars in Sonoma All Michelin stars in United States All 3 stars Michelin in Sonoma All 3 stars Michelin in United States

Green star, 2026

All Michelin Green star in in Sonoma All Michelin Green star in United States

OAD

North American Restaurants 2026, 144

All OAD North American in Sonoma All OAD North American in United States

North American New Restaurants 2026, 2

All OAD North American New in Sonoma All OAD North American New in United States

Cuisine

Contemporary, Californian, New American

Chef

Brian Limoges

• 2026
• 2025

Dinner at Enclos Sonoma

on 17 Jul 2026

by Bennet Chui

Stone fruit, apricot kernel,oolong, citrus blossom

Dinner at Enclos Sonoma

on 15 Jul 2026

by Bennet Chui

Neopolitan duck liver pie

Dinner at Enclos Sonoma

on 02 Jan 2026

by searching for savour

Part two @enclossonoma

60 days aged tuna belly, passion fruit and brown butter sabayon, koshihikari.
Wolfe Ranch quail, artichoke, rose, burnt citrus.
Quail broth, chives, ginger.
Masami Ranch beef, fermented pepper sauce.
Wagyu charcuterie, pink pepper oil.
Smoked rib, magnolia.
Pear, mochi, yuzu, jasmine, finger lime.
Apple, buckwheat, Meyer lemon.
Mandarin macaron.
Malted chocolate bonbon.
Nocino cannelé.
Corner with honey, chestnut and white truffle.

Dinner at Enclos Sonoma

on 11 Dec 2025

by Michael Bauer

The $280 menu at Enclos in Sonoma starts dramatically with an infusion of melon and camomile quickly followed by four vibrant bites (including spiny lobster styled like a wreath). The menu builds from there: 11 squashes drizzled with olive oil, amberjack, clam chowder custard, a slab of 60-day dry aged tuna belly diced into tiny cubes, quail, beef and a pear dessert. The meal ends the way it began with a series of small bites. In only a year chef Brian Limoges has earned two Michelin stars and I... More

The $280 menu at Enclos in Sonoma starts dramatically with an infusion of melon and camomile quickly followed by four vibrant bites (including spiny lobster styled like a wreath). The menu builds from there: 11 squashes drizzled with olive oil, amberjack, clam chowder custard, a slab of 60-day dry aged tuna belly diced into tiny cubes, quail, beef and a pear dessert. The meal ends the way it began with a series of small bites. In only a year chef Brian Limoges has earned two Michelin stars and I wouldn’t be surprised if there a third in his future! Less

Dinner at Enclos Sonoma

on 24 Oct 2025

by Julien Walther

Wolfe Ranch quail, artichoke, roses, citrus. At two-Michelin-starred Enclos in Sonoma.
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#quail #wolferanch #troisetoiles_california #troisetoiles_california_25_10
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#mystorywithmichelin #michelinplate #michelinfood #delicious #eeeeeats #food #foodie #foodgasm #foodpics #foodporn #foodstagram #igdaily #instafood... More

Wolfe Ranch quail, artichoke, roses, citrus. At two-Michelin-starred Enclos in Sonoma.
—
#quail #wolferanch #troisetoiles_california #troisetoiles_california_25_10
.
.
#mystorywithmichelin #michelinplate #michelinfood #delicious #eeeeeats #food #foodie #foodgasm #foodpics #foodporn #foodstagram #igdaily #instafood #julienwalther #picoftheday #travel #troisetoiles #willtravelforfood #yummy Less

Dinner at Enclos Sonoma

on 01 Jun 2025

by Charles Chen

Delicious dinner @enclossonoma 🔥One last one for awhile with the best @qballa007 🙏🤍

#enclos #sonoma #tastingmenu #farewelltour #damngood