Creative and carefully prepared seafood reigns on this menu that reflects the diverse flavors found along the West Coast from Mexico to Washington. Chef Christian Graves favors fresh, light fare, using sustainably raised seafood such as the sashimi platter served with housemade potato chips, wild bass with sunchokes and Swiss chard, and diver scallops with Beluga lentils. Cheeses, salami, and pickles made in-house also grace the menu. Non-seafood options include vegetarian butternut squash ravioli and an indulgent naturally raised beef rib-eye with lobster mashed potatoes. Desserts are made with equal care, and the bar boasts cocktails made with seasonal fruit. The eclectic decor includes blown-glass pendant lights, a wall of fezes, and a dramatically backlighted bar.
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