At this iconic roadhouse, it’s a joy to eat your greens—imagine freshly plucked lettuces from the bountiful garden boxes. In fact, Chef Pawlcyn is a wine country pioneer for incorporating on-site gardens that produce ingredients routinely seen on this seasonal menu. The fish of the day may unveil grilled halibut sauced with oxtail reduction and plated with silken leeks and fingerling potatoes. But, save room as this is not the place to skip dessert; and the lemon-lime tart capped with brown sugar meringue fittingly described on the menu as “ridiculously tall” doesn’t disappoint.
It should come as no surprise that there’s usually a wait for a table here. But use the time to take a stroll on the lush grounds for a preview of what the kitchen has in store.