We grabbed our exec chefs back in May for a menu inspiration trip to Napa and San Francisco.  Started experimenting a little and got some guest feedback before we finalized some choices we’re really excited to share.

I have a couple of new favorites…the Crab Crusted Blue Tilapia and the Heirloom Tomato Salad. We are sourcing local Heirloom tomatoes picked at the peak of ripeness and combining that with a Red Wine Vinaigrette, and Humboldt Fog Cheese… for a Chef there is nothing better than letting the true flavor of great ingredients shine through.  This salad may sound simplistic but it’s full of flavor!

I'll post more about our new menu items soon...Thank you & good cooking!