On busy nights at the Culinary Institute's stone-walled restaurant you may find the student chefs toiling in their open stations more entertaining than your dining companions. The dishes prepared are Mediterranean in spirit and emphasize locally grown produce. Typical main courses include seared breast of Sonoma duck with a celery-root purée and house-made pasta with trumpet mushrooms and a sherry cream sauce. The terrace, with broad vineyard views and tables shaded by
red umbrellas, is a delightful place to dine in fine weather.