Manzke

This eponymous fine dining concept from Walter and Margarita Manzke is in the same building as their more casual Bicyclette Bistro. Here, you'll settle in for a ten-course tasting menu boasting a contemporary style that blends French techniques with Californian influences and Asian notes. 
Ingenuity is everywhere. Wolfe Ranch quail is plated over steel-cut oats and served with a round of boudin blanc with a sauce of black truffle jus. Dover sole sided by a morel mushroom filled with porcini stuffing and sauce vin jaune is pure decadence. 
Dessert is equally inventive, as in the avocado panna cotta with passion fruit curd and coconut ice cream. The vintage cocktail program is a unique delight and a highly recommended start to any meal here.