This was probably one of the best meals I ever had.The emphasis on fresh foods, tomatoes from the local Farmers Market and bread baked by the owner Pat English make this worth the trip.
The tenderloin served up by chef Mike Romac was tender and really delicious.
Finish with a fresh friut cobbler possibly pear, picked from trees planted by John Muir.
They are open Thurs and Fri for dinner and Mon -Fri for lunch.
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