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Our ingredient-driven seasonal menu features local and sustainable food and wine from Northern and Central California with flavors and influences of the Southern Mediterranean and the Western reaches of the “Silk Road.” Our goal is to be warm and inviting yet innovative and creative with refined service for our guests to enjoy
a delicious and satisfying dining experience.
Northern and Central California is home to an extraordinary group of artisan farmers, ranchers, brewers, cheese makers & winemakers and our goal is to search out and establish relationships with people who make raise and make great products.
We believe that sustainable food practices are the responsible approach to running a food service establishment.
The more we all share in the stewardship of our soil, water and air the healthier our environment will become and the better chance we will leave a better world for our children.
Our wine list is exclusively from small California producers. We’re interested in up and coming wineries
and wine makers who specialize in varieties from specific locations.
Our renowned Chef Hugene Kovacs will be bringing in the wines as well as creating the menu with the help of Chef de Cuisine Nathan Rajotte.
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Reviewer
Delicious and fresh food. The menu is printed daily! The portions weren't overwhelming compared to other restaurants. And the chef hand delivers the entrees to you.
The restaurant has an intimate and open setting where you can see into the kitchen area. The inside atmosphere was dim, but yet well lit. For once, a nice restaurant where I can still see what I'm eating!
The waiters and the chef was extremely friendly. I really enjoyed the atmosphere, the look of the interior, and I especially loved the food: meat skewers, whisked potatoes that melted in my mouth, and a refreshing arugula salad.. oh and room for dessert too! I tried the lemon tart with blood orange sorbet. Mmmm.