| CHEF/OWNER |
|
Thomas Keller |
| GENERAL MANAGER |
|
Nicolas Fanucci |
| CHEF DE CUISINE |
|
Corey Lee |
| EXECUTIVE SOUS CHEF |
|
Devin Knell |
| EXECUTIVE PASTRY CHEF |
|
Sébastien Rouxel |
| PASTRY CHEF |
|
Claire Clark |
| HEAD SOMMELIER |
|
Gregory Castells |
DIRECTOR OF PRIVATE DINING,
SPECIAL EVENTS |
|
Jennifer Fukui
(707) 944-0456
Special event-related calls only, please. |
| SETTING |
|
Built in 1900 as a saloon that later became a French steam laundry, the rustic two-story stone cottage is surrounded by a country garden planted with vintage roses, perennials, seasonal herbs and vegetables. |
| CUISINE |
|
Contemporary American cuisine with French influences.
Lunch and dinner:
$240.00 Nine Course Chef's Tasting Menu
$240.00 Nine Course Tasting of Vegetables
In lieu of gratuity, service is included with the cost of the meal.
|
| CAPACITY |
|
Dining room has 15 tables.
Semi-private dining room seats up to 10 guests. |
| ADDITIONAL INFO: |
|
Outdoor garden dining area
Visa, MasterCard and American Express accepted
Wheelchair access
Street parking available
Reservations are taken 2 months to the calendar date and can be made by calling (707) 944-2380 |
| DRESS CODE |
|
Jacket required.
No jeans, T-shirts or tennis shoes, please. |
| RESERVATIONS |
|
No Walk-Ins, please. Reservation a must.
Call (707) 944-2380 to make your reservation.
You can be put on a waiting list at this number as well.
The reservations desk is open daily from 10:00 a.m. to 5:30 p.m. Reservations for parties of 8 guests or more are accepted up to one year in advance.
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