Hawks Restaurant :|: Granite Bay, CA

ABOUT HAWKS

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About hawks
Hours of Operation:
Dinner Tuesday through Thursday / 5pm to 9pm
Friday and Saturday / 5pm to 10pm
Sunday / 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: [email protected]
FOOD AND WINE

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Food and Wine
Our menus change frequently so be sure to check back often.
Dinner Menu
Sample Tasting Menu
Sunday Supper Tasting Menu
Weekend Brunch Menu - Offered the second Sunday of each month
Lunch Menu
Dessert Menu
Happy Hour Menu
Wine List
Upcoming Event Menus:
Summer Patio Series

RESERVATIONS

PRIVATE DINING

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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 Guide
Restaurant Layout
Restaurant 360 tour
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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 unparalleled service in our elegant Pond Room. The meal includes personalized service from Executive Chefs Michael Fagnoni and Molly Hawks. The cost is one hundred fifty dollars per guest.
For more information about our Private Dining or Chef's Table Packages, please contact us at
[email protected]
WEDDINGS

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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
CATERING

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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)
GIFT CARDS

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Gift Cards
Print and fax your gift card request.
Gift Card Request Form
Please call 916.791.6200 to confirm that we have received your fax request.
NEWSLETTER

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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.
Hawks Family of Restaurants 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

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Our Team
Michael Fagnoni and Molly Hawks are the chefs and owners of the acclaimed Hawks Restaurant in Granite Bay, CA and the new Hawks Provisions + Public House in Sacramento, CA.
A New York native, 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. He started cooking in kitchens at 15 and attended the Culinary Institute of America in New York graduating on the Dean's List with high honors, before moving to San Francisco in 2001. Fagnoni has worked under renowned chefs in San Francisco and New York City including Rick Moonan at Oceana, Mark Sullivan at The Village Pub, and Traci des Jardins of Jardinière. His modern take on American cuisine reflects the localvore, slow food movements and the bounty of ingredients available in Sacramento.
Molly Hawks almost missed her calling in the culinary world after spending years in pre-med training, but her natural passion and enthusiasm for food inspired her to veer towards the culinary world. 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 and held positions at San Francisco's Lapis and LiveFire restaurants before moving on to The Village Pub.
Michael and his wife Molly Hawks met while working under Food & Wine Best New Chef Mark Sullivan at the acclaimed Village Pub in Woodside, CA. While working with Chef Sullivan, the couple honed their skills in the time-honored French and Italian cooking techniques and further developed their ingredient-driven philosophy before opening Hawks restaurant in 2007. In December 2015 Michael and Molly opened Hawks Provisions + Public House in Sacramentos bustling Midtown area bringing the same soulful, seasonal, American fare to guests in a more casual setting.
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Having been raised in a restaurant environment for the majority of his early life, the vision of becoming a chef was clear for Edward Lopez. He attended the California Culinary Academy in San Francisco in 2003 after years of informal training in his familys restaurant. While attending school he acquired a position under the guidance of Chef Mark Lieberman and gained a strong foundation of knowledge and skill for the craft.
Ed had a strong interest for Italian cuisine and traveled to Tuscany where he secured a positon at the two Michelin star Ristorante da Caino in Montemerano, Italy. There, he was introduced to whole animal butchery and traditional cuisine of the region as well as modern Italian cooking and techniques. Upon his return to California he followed his quest for Italian cookery at Masque Ristorante under Angelo Auriana adding another layer of Italian cuisine to his repertoire.
In 2007 he left Masque as sous chef to venture onto a new chapter in his career joining Mike Fagnoni and Molly Hawks in the opening of Hawks Restaurant. Quickly rising through the ranks, Ed became Chef de Cuisine of Hawks Restaurant in 2008 where he currently runs the kitchen and collaborates with Chef Fagnoni to continue making Hawks a local favorite. Ed works directly with farmers and producers playing a major role in the growing and sourcing of many of his ingredients that shape the menu at Hawks. Lopez lives in Folsom, CA with his wife and two boys.
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Ginger Ball is the Executive Pastry Chef for Hawks Restaurant and Hawks Provisions + Public House. Born and raised in Florida, she attended the New England Culinary Institute in Vermont with a small class size that kept the focus on local farming. Ball built a foundation for pastry – both sweet and savory and has a deep appreciation for the farm-to-fork philosophy. After spending time at various Orlando-area fine-dining establishments, Ball took a leap of faith and moved to California where she joined the Hawks team in March 2018. Ball has a passion for working with the bounty of seasonal ingredients in Sacramento giving her plenty to play with. Since joining the Hawks team, she has elevated classic desserts while creating new excitement on the menu with updates like the Hawks Bar 2.0 and bringing new life to the Dark Chocolate Souffle. Ginger and her fiancé live in Rocklin with their two pups and love to explore the outdoors and cook together at home.
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PRESS & PR

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Press & Public Relations
Kiaran Locy
{408} 375.2200
Email
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HAWKS IN THE PRESS
Sacramento Magazine Best Of 2017
Roseville Magazine September 2017
Sacramento Bee Dining Review 2017
Best 50 Restaurants in Sacramento 2016
Sacramento Magazine Powered by Women
Best of Sacramento Magazine 2016
International Food Blogger Conference July 2016
Sacramento Bee June 2016
Sacramento Bee Apr 2012
Sacramento Bee Feb 2012
Zagat 2011
Sacramento Magazine Dec 2008
Sacramento Magazine Feb 2008
Plenty Magazine
Lux Life Magazine Nov/Dec 2007
Sacramento News & Review Oct 2007
Sac Town Magazine Oct 2007
Sacramento Bee Oct 2007

SITE CREDITS

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Site Credits
GMP&THREE / 916.775.3467 / gmpand3.com
Website, Design, Media & Photography
Stout Photography / 916.549.6634 / stoutphoto.com
Photography
Lilygrass Flowers / 916.791.5459 / Sara Richardson
Floral Arrangements

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