Chef DeWayne Schaaf focuses on a menu using the freshest and finest products available. Inspired by the fresh, seasonal produce of local farmers and seafood and game meats flown in year round from around the country, this network of small-scale farms and fisheries allows culinary options to remain creative, delicious, and reliable throughout every season.
We have a full service bar offering artisinal craft cocktails, a barrel-aging program, an extensive craft and imported beer list, diverse wines by the glass program (including a Quartino List for maximum variety), and an encylopedic wine list that surveys most wine regions of the world with a particular emphasis on the small, artisan producers of California and the Pacific Northwest.
