Before "local" and "seasonal" were all the rage, this highly regarded room was serving West Coast cuisine with an emphasis on organic regional produce. The menu changes regularly, but highlights include such starters as elk carpaccio with mountain huckleberries and horseradish crème fraiche. Wild pacific salmon with herb parsnip latkes and locally raised beef tenderloin are among the tasty main dishes. All are expertly presented and impeccably served with suggestions from Bishop's extensive local wine list. The split-level room displays elaborate flower arrangements and selections from owner John Bishop's art collection.