ABOUT HAWKS

Close

About hawks
Hours of Operation:
Dinner Tuesday through Thursday / 5pm to 9pm
Friday and Saturday / 5pm to 10pm
Sunday Supper / 5pm to 9pm
Lunch Tuesday through Friday / 11:30am to 2:30pm
Brunch Second Sunday ea. month / 10:30am to 1:30pm
Happy Hour Tuesday through Friday / 2:30pm to 6pm.
All night on Wednesdays until 9pm
Phone: {916} 791.6200 | Fax: {916} 791.6201 | Email: info@hawksrestaurant.com
FOOD AND WINE

Close

Food and Wine
Our menus change frequently so be sure to check back often. Hawks menus are as follows:
Dinner Menu
Tasting Menu
Sample Chef's Table Menu
Sunday Supper
Brunch Menu
Lunch Menu
Dessert Menu
Happy Hour Menu
Wine List
Cocktail Menu
Special Menus:
Father's Day Brunch Sunday, June 16
Fother's Day Dinner Sunday, June 16
4th of July To Go Menu

PRIVATE DINING

Close

Private Dining
Hawks restaurant offers an environment of understated sophistication. Relaxed, yet elegant, the interior space reflects the serene earth tones found in the expansive pond views, with luxurious mohair and artisan wood work. The stylish patio centers around a reflecting pool and fire, with lounge-inspiring couches to enjoy the view.
With two private dining rooms and the patio on the pond, we offer multiple venues for your events. From small, intimate dinners to large receptions, we are prepared to handle every detail. Please arrange a time to meet with our director of marketing and events to discuss your next event.
Please click on the following link to download a PDF of our Private Dining Package and information.
Private Dining Package
Restaurant Layout
______________________________________________________________________________
Chef's Table
The Ultimate Dining Experience
Hawks restaurant is taking your culinary experience to the next level. We are now offering the Chef's Table; an intimate, nine-course dinner designed exclusively for you and your guests. The meal achieves the highest in culinary practice, accompanied by unparalelled service in our elegant Pond Room. The meal includes personalized service from Executive Chefs Michael Fagnoni and Molly Hawks, as well as General Manager and Wine Director, Matthew Walker. The cost is one hundred fifty dollars per guest, and includes tours of the kitchen and wine cellar.
Food and beverage minimums may apply.
Chef's Table Sample Menu
For more information about our Private Dining or Chef's Table Packages, please contact Ashley Martello
events@hawksrestaurant.com
{916} 791-6221
WEDDINGS

Close

Your Special Day
Hawks Restaurant, overlooking the tranquil beauty of the ponds in Granite Bay's Quarry Ponds, offers a unique and elegant setting for your wedding celebration, bringing together the charm of the country with sleek city sophistication. From bridal showers and rehearsal dinners to ceremonies and receptions, our team is here to create your unforgettable celebration.
Hawks features two smaller private rooms for intimate gatherings, both of which open to the main dining room to accommodate larger groups. In addition, our private patio, featuring relaxed seating around our fire place and fountain, seats up to 40 guests.
The rich woods and luxurious fabrics adorning Hawks interior require little to no additional decor. The restaurant features lush floral arrangements by acclaimed florist Sara Richardson of Lily Grass Flowers. With advance notice we will gladly design our floral arrangements with your colors in mind.
Looking for the elegance of Hawks in a setting all your own? Not to worry: we would love to cater your event, near or far!
WE'RE AT YOUR SERVICE:
Bridal Showers, Rehearsal Dinners, Ceremonies, Receptions, Post Wedding Brunch, Catering
Dedicated Special Events Team to Exceed Your Every Wish
Custom Menu Planning Session with our Chefs
Custom keepsake Menus
Specialty Cocktail Designed for Your Special Day
Coordination of any Floral Arrangements with LilyGrass Flowers
Custom Cake Design by our Pastry Chef
Custom Favors by our Pastry Chef, from Candied Apples to French Macaroons
Votive Candles for Your Event, Inside and Out
Coordination of any Rentals, i.e. Dance Floor
To begin planning your Special Day, please contact our Events Team by phone at 916.791.6221 or by email: events@hawksrestaurant.com.
CATERING

Close

Catering
Custom In Home Catering
Allow us to bring Hawks into your home. On certain occasions, you may find it important to host your event in the privacy of your home, offering your guests an intimate environment in which to celebrate. We understand the significant effort required to host a memorable event and our foremost goal is to simplify the process. From formal sit down dinners to large scale cocktail & hors d'oeuvre receptions, we're prepared to make your event a success. Your guests will feel pampered, knowing chef's Molly and Michael have personally prepared their amazing meal.
Our services include the following:
*Site Visit and Assessment
*Custom Menu Planning with our Chefs
*Selection and Coordination of any Rentals
*Coordination of any Floral Arrangements through Lilygrass Flower Design
*Interactive Table Service by our Chefs
*Hand Washing of any Special Service Ware
*Custom Menus (when applicable)
Please contact Ashley Martello, Directror of Marketing & Events, to reserve your date and arrange for a consultation:
events@hawksrestaurant.com or 916.791.6221
_________________________________________________________________________________
Lunch Box To Go
Our Lunch Box To Go menu is the perfect option for Lunch Presentations, Board Meetings, and Staff Appreciation Events. Each meal comes with a dessert, drink, and silverware upon request. We'll gladly deliver your order with a minimum order. For special requests, please contact our events team at events@hawksrestaurant.com or 916.791.6221
[pdf/(Boxed Lunch Catering 6.16.10.pdf)/(Boxed Lunch Catering)]
________________________________________________________________________________
Barbeque Catering
Enjoy the ingredient driven, quality cuisine you've come to expect of Hawks in a casual setting. Burgers, Ribs, Chicken; you name it and we'll be there to cook it! Our Barbeque menus begin at $20 per guest and volume discounts are available.
Please contact our events team at events@hawksrestaurant.com or 916.791.6221 to plan your event.
GIFT CARDS

Close

Gift Cards
Print and fax your gift card request or purchase through our new online store.
Purchase Online
Gift Card Request Form
Please call 916.791.6200 to confirm that we have received your fax request.
NEWSLETTER

Close

Newsletter
Our newsletters contain important information regarding events, cooking classes, and holiday menus. As part of this free service, you will receive one weekly menu update as well as a monthly newsletter.
See Current Monthly Newsletter
See Current Weekly Update
Subscribe To Our Newsletter!
Note: Newsletters are designed to provide valuable information about Hawks Restaurant. We will not share or sell any of your personal data. Our system uses an encrypted connection to ensure the highest security standards.
OUR TEAM

Close

Our Team
Molly Hawks, Executive Chef and Co-owner of Hawks restaurant in Granite Bay, almost missed her calling in the culinary world. After spending years in pre-med training, her natural passion and enthusiasm for food inspired Hawks to veer from following a career in the medical field. Growing up in a food-focused household where mealtime brought her large family close together, the kitchen captivated Hawks from a young age.
Diving into the Northern California culinary scene, Hawks' natural talent and sophisticated palette helped her rapidly advance in the restaurant industry while she was enrolled at the California Culinary Academy. Positions at San Francisco's Lapis and LiveFire restaurants paved the way for a line cook position at Woodside's critically acclaimed The Village Pub, where she impressed Executive Chef Mark Sullivan and swiftly advanced up the ranks. After mastering six stations in the kitchen and equipped with her CCA degree, Hawks was promoted to Sous Chef.
Within only a year, Hawks was awarded the coveted role of Chef de Cuisine at The Village Pub, where she controlled business operations as well as culinary endeavors. In addition to gaining indispensable business skills in this position, Hawks says she went from being a cook to a chef, developing her imagination and solidifying her confidence.
Combining the roles of Executive Chef and managing the front of house at Hawks, Molly combines her business expertise with her cultivated culinary skills, offering guests a restaurant that is as sophisticated as is it personal. Her restaurant pays homage to the Slow Food movement and to farmers who bring the local bounty to Hawk's inspired menu. Through traditional dishes infused with fresh ingredients, Hawks restaurant reshapes the conventional American dining experience.
______________________________________________________________________________
Hawks' Executive Chef and owner Michael Fagnoni's modern take on American cuisine reflects the localvore, slow food movements of his culinary upbringing. Fagnoni's education began in his grandmother's kitchen where he helped her craft her Northern Italian feasts, laying the groundwork for the beginning of an impressive culinary career. At Hawks, Fagnoni teams up with wife, Chef Molly Hawks, to bring soulful, seasonal American fare blended with a rustic elegance.
Fagnoni jumpstarted his career when he was fifteen years old at Mona Trattoria, a Northern Italian restaurant in New York, where he honed classic culinary skills and learned the value of housemade products such as handcrafted pasta. Determined to advance his knowledge, Fagnoni attended the Culinary Institute of America in New York, graduating on the Dean's List with high honors.
While still in school, Fagnoni's scholastic externship at San Francisco's renowned Bix Restaurant inducted him into the world of a fast-paced, fine dining kitchen. Rising to the challenge, he moved swiftly from station to station, gaining the confidence and expertise he needed to face his next venture at the highly refined Oceana Restaurant in New York City. As saucier under Chef Rick Moonen, Oceana's bustling environment and demanding regimen gave Fagnoni an opportunity to thrive. With the intense responsibility of rotating tasting menus and a la carte service, he acquired a strict sense of self-discipline and the ability to perform under pressure.
In 2001, Fagnoni moved back to San Francisco to pursue the position of opening Sous Chef at the critically acclaimed restaurant The Village Pub in Woodside, CA. The restaurant quickly garnered attention from both local and national press, along with a discerning and affluent clientele. Mentored by The Village Pub's Executive Chef Mark Sullivan, a Food & Wine Magazine's "Best New Chef", Fagnoni came into his own.
Chef Fagnoni's reputation in the kitchen attracted the attention of culinary trailblazer Chef Traci des Jardins of Jardinière. Accepting the position of Sous Chef at one of San Francisco's stand-out French restaurants, Jardinière introduced Fagnoni to the Slow Food movement and the importance of sustainable agriculture, which are key elements in his menu selections at Hawks. After returning to The Village Pub as Chef de Cuisine, Fagnoni felt compelled to bring his goal to fruition with his partner in life, chef Molly Hawks.
At Hawks, warm California countryside meets rich, modern elegance. Fagnoni's extensive culinary expertise and understanding are forged into sophisticated dishes that are consistently infused with traditional, rustic elements. Michael and Molly execute a menu of modern American cuisine with a focus on locally grown ingredients of the highest quality.
______________________________________________________________________________
COMMUNITY

Close

Community
Welcome to Hawks, a boutique restaurant by Molly Hawks, Michael Fagnoni and the Hawks Family. It is our hope that you call on us for your every dining need, whether it be a casual bite to eat, a multi-course dining experience, or simply a cold beer at the bar.
The hospitality provided by our courteous and knowledgeable service staff is a complement to the refined, ingredient driven menu. We cook with culinary purpose: we purchase the finest ingredients from local farms and try not to overcomplicate.
Please do stop in, and allow us to take care of you or feel free to visit our new blog for the latest recipes, news, or just some rants.
PRESS & PR

Close

Press & Public Relations
Molly Hawks
{916} 791.6221
events@hawksrestaurant.com
_________________________________________________________________________________
HAWKS IN THE PRESS
Sacramento Bee Apr 2012
Sacramento Bee Feb 2012
Sacramento Bee Oct 2011
Sacramento Bee Oct 2011
Sacramento Magazine 2011
Zagat 2011
Edible Sacramento Spring 2010
Bon Appetit 2009
Sacramento Magazine Dec 2008
Food & Wine Magazine Aug 2008
Sacramento Magazine Feb 2008
The Nest Dec 2007
Plenty Magazine
Lux Life Magazine Nov/Dec 2007
Sacramento News & Review Oct 2007
Sac Town Magazine Oct 2007
Sacramento Bee Oct 2007

SITE CREDITS

Close

Site Credits
Grace Media Productions / 916.775.3467 / gracemediaproductions.com
Website, Flash & Photography
Stout Photography / 916.549.6634 / stoutphoto.com
Photography
Lilygrass Flowers / 916.91.5459 / Sara Richardson
Floral Arrangements

Our Team

Molly Hawks, Executive Chef and Co-owner of Hawks restaurant in Granite Bay, almost missed her calling in the culinary world. After spending years in pre-med training, her natural passion and enthusiasm for food inspired Hawks to veer from following a career in the medical field. Growing up in a food-focused household where mealtime brought her large family close together, the kitchen captivated Hawks from a young age.

Diving into the Northern California culinary scene, Hawks' natural talent and sophisticated palette helped her rapidly advance in the restaurant industry while she was enrolled at the California Culinary Academy. Positions at San Francisco's Lapis and LiveFire restaurants paved the way for a line cook position at Woodside's critically acclaimed The Village Pub, where she impressed Executive Chef Mark Sullivan and swiftly advanced up the ranks. After mastering six stations in the kitchen and equipped with her CCA degree, Hawks was promoted to Sous Chef.

Within only a year, Hawks was awarded the coveted role of Chef de Cuisine at The Village Pub, where she controlled business operations as well as culinary endeavors. In addition to gaining indispensable business skills in this position, Hawks says she went from being a cook to a chef, developing her imagination and solidifying her confidence.

Combining the roles of Executive Chef and managing the front of house at Hawks, Molly combines her business expertise with her cultivated culinary skills, offering guests a restaurant that is as sophisticated as is it personal. Her restaurant pays homage to the Slow Food movement and to farmers who bring the local bounty to Hawk's inspired menu. Through traditional dishes infused with fresh ingredients, Hawks restaurant reshapes the conventional American dining experience.

______________________________________________________________________________

Hawks' Executive Chef and owner Michael Fagnoni's modern take on American cuisine reflects the localvore, slow food movements of his culinary upbringing. Fagnoni's education began in his grandmother's kitchen where he helped her craft her Northern Italian feasts, laying the groundwork for the beginning of an impressive culinary career. At Hawks, Fagnoni teams up with wife, Chef Molly Hawks, to bring soulful, seasonal American fare blended with a rustic elegance.

Fagnoni jumpstarted his career when he was fifteen years old at Mona Trattoria, a Northern Italian restaurant in New York, where he honed classic culinary skills and learned the value of housemade products such as handcrafted pasta. Determined to advance his knowledge, Fagnoni attended the Culinary Institute of America in New York, graduating on the Dean's List with high honors.

While still in school, Fagnoni's scholastic externship at San Francisco's renowned Bix Restaurant inducted him into the world of a fast-paced, fine dining kitchen. Rising to the challenge, he moved swiftly from station to station, gaining the confidence and expertise he needed to face his next venture at the highly refined Oceana Restaurant in New York City. As saucier under Chef Rick Moonen, Oceana's bustling environment and demanding regimen gave Fagnoni an opportunity to thrive. With the intense responsibility of rotating tasting menus and a la carte service, he acquired a strict sense of self-discipline and the ability to perform under pressure.

In 2001, Fagnoni moved back to San Francisco to pursue the position of opening Sous Chef at the critically acclaimed restaurant The Village Pub in Woodside, CA. The restaurant quickly garnered attention from both local and national press, along with a discerning and affluent clientele. Mentored by The Village Pub's Executive Chef Mark Sullivan, a Food & Wine Magazine's "Best New Chef", Fagnoni came into his own.

Chef Fagnoni's reputation in the kitchen attracted the attention of culinary trailblazer Chef Traci des Jardins of Jardinière. Accepting the position of Sous Chef at one of San Francisco's stand-out French restaurants, Jardinière introduced Fagnoni to the Slow Food movement and the importance of sustainable agriculture, which are key elements in his menu selections at Hawks. After returning to The Village Pub as Chef de Cuisine, Fagnoni felt compelled to bring his goal to fruition with his partner in life, chef Molly Hawks.

At Hawks, warm California countryside meets rich, modern elegance. Fagnoni's extensive culinary expertise and understanding are forged into sophisticated dishes that are consistently infused with traditional, rustic elements. Michael and Molly execute a menu of modern American cuisine with a focus on locally grown ingredients of the highest quality.

______________________________________________________________________________

Party Size
Date
Time

Your Name
Your Email
Send to
Message