The menu draws inspiration from the best local provisions available each season and changes regularly depending on produce offered at local farmers markets and from small growers, ranchers and fishermen. Emphasis is placed on basic ingredients and food is prepared minimal handling and in simple combinations to highlight the textures and flavors inherent to each element.

Breakfast Menu Lunch Menu
Dinner Menu Dessert Menu
Wine List
Hours of Operation

The spring menu reflects this straightforward yet innovative culinary philosophy in dishes such as parsley root soup, potted short ribs with tarragon vinaigrette, roasted beet and pickle, hot smoked salmon with mashed potatoes, buttermilk and chives followed by butterscotch pudding, pecan cookies and bitter hot cocoa. The restaurant’s wine list compliments the menu’s regional focus with a selection of California appellations, including many from boutique wineries from across the Golden State.

A.R. Valentien