Executive Chef Scott Howard and Chef de Cuisine Bob Simontacchi bring to life a Modern American Bistro that couples knowledgeable and attentive service with an accessible, yet innovative menu. The farm-to-table approach supporting local, sustainable, and organic providers ensures the diners not only a richly flavorful dining experience, but the additional windfall of connecting with the community and helping the planet. To complement dinner is a wine list over 100 local wineries from California, Washington, and Oregon with a focus on those that use sustainable and biodynamic farming and production techniques.

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