Housemade charcuterie from White Oak Kitchen, which opens April 25

Housemade charcuterie from White Oak Kitchen, which opens April 25

Charlie Palmer’s Dry Creek Kitchen is expanding: White Oak Grill will open Friday, April 25, 2014 on the grounds of the Hotel Healdsburg.

A more casual, outdoor counterpoint to the upscale DCK, Chef de Cuisine Dustin Valette is offering two course prix fixe menu for $32 as well as a la carte cocktails on dishes.

We’re especially excited about dishes using housemade charcuterie and local cheeses and a sneak peek of menu items like the Smoked Duroc Pork Belly with black garlic emulsion and wild arugula.

On a hot summer’s day, patio-friendly cocktails include rhubarb and lemon verbena gin and The Stormy Blueberry with rum, blueberry liqueur, lime and ginger beer.

Open Friday through Sunday. 317 Healdsburg Ave, Healdsburg, (707) 431-0300.