With punched-tin ceilings, mason-jar light fixtures, and eclectic decor inspired by Versailles' Petit Trianon, this vegeterian restaurant focuses on pleasing the senses. Much of the organic produce used in the changing menu comes from the owners' farm and other local sources. Flavor combinations are anything but accidental. Start with a garlicky "hummus" of local pigeon peas. The signature Verde Mesa rice is a mixture of in-season vegetables and chickpeas that the owners say has gotten many a skeptic to explore the culinary potential of vegetables. There are also quite a few expertly prepared tuna, salmon, and scallop dishes. Salmon might be cured with lavender and ginger, and scallops might be served on a bed of parsnip mash, dressed with fig foam. Reservations are not accepted, so arrive early for dinner.