Chef Wendy Brucker’s inventive Cal-Mediterranean cooking continues to delight, even if a few of the kitchen’s more complex taste-texture combinations are less focused than they could be. The regularly changing menu highlights seasonal organic and locally raised ingredients in dishes like spring-carrot gnocchi with English peas; grilled salmon with snap-pea risotto; and chicken roulade with asparagus, couscous, and pine nuts. The warm chocolate pecan cake is dreamy. Well-selected wine list; lovely garden setting.
Hours: Mon.-Thu. 5:30-9 p.m.; Fri. 5:30-9:30 p.m.; Sat. 5-9:30 p.m.; Sun. 5-9 p.m.
Payment Type: All Major Credit Cards, Diners Club, cash, check, ATM/Debit
Extra Info: Uses sustainably raised meat, and organic produce whenever possible. Participates in the Community Alliance for Family Farmers' "Buy Fresh, Buy Local" campaign.