Enclos Sonoma

At Enclos, the culinary experience is guided by a deep respect for nature, seasonality, and place. Chef Brian Limoges brings a distinctive point of view shaped by his New England roots, classical French training, and an enduring connection to the landscapes of Northern California.

Each menu begins with the land—whether that’s the estate gardens of Stone Edge Farm, the surrounding forests, or the nearby coastline. Thoughtfully foraged ingredients, responsibly sourced seafood, and heritage meats serve as the foundation for dishes that are expressive, elegant, and quietly complex. Preservation, fermentation, and minimal waste are core to the kitchen’s ethos, allowing each ingredient to be honored across time, texture, and technique.