Brown butter waffle with caramel roasted apples, oat crumble and chai whipped cream.

Heidrun Meadery, located in Point Reyes Station, is the first of its kind to make a fantastically delicious naturally sparkling honey wine, made in the traditional methode champenoise. 

Unlike traditional mead, which is often overly sweet and thick, even syrupy, Heidrun's mead is light and crisp much like a sparkling wine made from grapes. Using single sourced honey for each of their varietals, which enables the wine to adopt the specific characteristics of the flowers those bees pollinated, Heidrun brings the honey back to a nectar without all of the sugar. You can check out their website for more detailed information on their process. 

Speakeasy will be featuring their California Sage Blossom, which is an off-dry sparkling mead perfect for summer with light floral notes of jasmine and rich honey undertones.

In addition to being delicious and refreshing, we love Heidrun Mead because it is environmentally sustainable, actually helping to repopulate critical honey bee populations around the country. We're working to get this on our menu in the coming week! 

Check out a new article in Southern Sonoma County Life by Frances Rivetti on Speakeasy and a few other fabulous restaurants (Social Club, Corkscrew Wine Bar and Andy's Sushi) participating in this year's Taste of Petaluma...

This will be Speakeasy's first year participating and we're excited to offer an Heirloom Melon Soup with a basil crema and crispy prosciutto crumbles. Come by and visit us on Saturday, August 24th for the 8th Annual Taste of Petaluma! 

Summer is here and our new menu is bigger and better, highlighting the season's new bounty and mixing things up with more tapas dishes and shared plates to keep you eating and drinking with friends well into the warm nights. 

We've of course kept our favorites like Lobster Mac & Cheese, Speakeasy's Taco Trio, Edamame Hummus, and the fantastic Crouque Madame. 

But we've also introduced some new dishes like our daily deviled eggs, artisan cheese board, Papas Bravas, Ricotta Ravioli, Ahi Tuna Tar Tar, Bay Scallops with a sweet corn puree and summer salad, and there are many more. 

And to welcome the warmer weather we've brought in several new local wines including 3 new reds, 2 new whites, a fabulous rose, Proseco, and 2 new sparkling wines. 

Come on in: Monday- Friday 5pm- 2am and Saturday- Sunday 10am-2am

Grilled head on prawns served with fresh corn, focaccia, and a chunky tomato butter sauce with herbs de Provence. A perfect way to enjoy the fresh tastes of early summer. Come get 'em while they last...

Pan seared Southern California halibut over roasted corn succotash with bacon, romesco sauce and drizzled with citrus oil. Delicious, fresh, local, and a perfect display of this season's new bounty.

Spring is here and we're taking full advantage of the beautiful weather on our patio and the ripe and juicy new fruits and veggies. Join us in beautiful Putnam Plaza and try some of our new brunch items, including smoked salmon with 5 minute farm eggs and tarragon creme fraiche, buttermilk biscuits with sausage gravy, or our steak and eggs.

We're open at 10am on Saturday and Sunday serving our brunch menu until 5pm.

Read more of our new article in the Bohemian by Jessica Dur Taylor. We've highlighted some excerpts below.

"...At the gastronomic helm is Dindo Borja, the final—and best—interviewee out of over a hundred who answered their chef-wanted Craigslist ad. A native of Guam and an alum of St. Helena restaurants Tra Vigne and Brix, "chef Dindo elevated our expectations," gushes Tschann. "His food is art."

Open from 5pm until 2am every day of the week, Speakeasy is a gift to hungry bar hoppers and others tired of the same old greasy diner grub late at night. The cozy indoor eating area might only seat 20, but an outdoor patio spills into the Putnam Plaza courtyard, perfect for live music on summer evenings."

Lamb meatballs in a beef broth with fresh mozzarella curds, marinated mixed olives, toasted pumpkin seed pesto, feta cheese and focaccia bread crumbs

Warm quinoa and black eyed pea pilaf with a creamy coconut and sweet potato broth, white wine stewed onions and crispy plantain chips