Napa know-how: Early in his career, chef Wes Morton did a stint at Thomas Keller’s famed The French Laundry.
Seared to Perfection: Flounder Pontchartrain served with chanterelles, blue crab, local legumes, and a sabayon sauce
Layered beauty: Pastry chef Jenn McCoy’s flower-adorned apple crêpe cake pairs well with bar manager Ryan Casey’s White Elephant cocktail.
Eggs on eggs: Trout roe sits atop tangy deviled eggs, offered on both the lunch and dinner menus.
Dressed for Dinner: As the afternoon fades to evening, the atmosphere shifts from casual eatery to fine dining.
