Sample Menu

• Hand-line caught ahi tuna tartare
• Gnocchi with house-made fennel sausage in black truffle butter
• Barbecued Wolf Ranch quail with bacon cornbread stuffing

Where to Sit: This ivy-bedecked eatery would look exactly like a rustic cabin if it weren’t for the huge windows in every section of the wall. Try to get a seat next to the glass for some romantic sunset lighting if you’re early enough in the evening. That, or ask for one of the patio tables.

When to Go: There’s certainly a lot to be said for a weekend date, but stop by on Monday night for a specially priced, one-day-only prix fixe menu that rotates every week.

Inside Tip: While the above menu shows some highlights, it’s definitely worth a repeat visit to try the risotto, hand-made every half hour all day long.

Fun Fact: The farm names sprinkled throughout the menu point out the eatery’s partners, all chosen for the sustainable practices.

Vocab Lesson

Burrata: a ball of cheese consisting of a thin shell of mozzarella on the outside, and a rich blend of cheese curd and cream on the the inside. Derived from the Italian for “buttered” or “buttery.”

Kampachi: also known as Almaco jack, this relative of yellowtail and amberjack has firm flesh that strongly resembles tuna, making it a popular choice for sushi.