Each plate that Chef Steve Litke, Sous Chefs Neil Corsten, Bruce Frieseke and Yemi Salgado create tells a story about Sonoma County. Its incredible diversity of agriculture and artisan producers, its rich heritage of Italian, French and Mexican immigrants and its consistent focus on organic and sustainably farmed fruits and vegetables enable our chefs to create delicious, wholesome and intensely flavored dishes that rely entirely on what is seasonal and at its peak. In spring it’s all about local, wild salmon from the coast- half an hour away, baby lamb from the farmer up the road, pea shoots from the chef’s garden and fava beans from the neighbor… summer brings its hoards of heirloom tomatoes and herbs from the garden down the road and fresh cheeses from the goat dairy a few minutes away. Each season has it’s own roster of flavors, textures and even colors.
(.......)
Dinner:
Thursday - Monday:
5:30pm - 8:30pm
|
