Opening in February of 1995, our goal was to blend traditional regional American and world foods with new and innovative techniques, creating our "New American Cuisine".

The interior decor was designed to offer an open, festive, casual atmosphere. The focal points of the dining room are our copper backed open kitchen and the French made Rotisol Rotisserie, which allow you to view the creation of your meal.

The sandstone used throughout the bar and dining area is imported from India. Our bar top is hewn from a solid piece of California Fir, tracing its history back to the Old Bass Lake Hotel at the turn of the century. The murals are the work of a local artist, Terry Wells. They depict facets of Santa Cruz County's local scenery and agriculture.

We use the freshest local produce (organic when possible), freshly caught fish from sustainable sources, fresh natural California poultry & pork, and Harris Ranch Beef (naturally raised in California), complemented by our other top line ingredients. We also incorporate a variety of locally made products into our menu, including Laura Chenel's goat cheese from Sonoma County, bacon and sausage from Bassian Farms in San Jose, bread baked daily by Gayle's Bakery in Capitola, organic coffees blended by The Santa Cruz Coffee Roasting Co, Polar Bear Ice Cream, and eggs from Glaum Ranch in Aptos.

Hours of operation are:
Lunch:
11:30 - 2:30 PM Monday through Saturday

Dinner:
5:30 PM Nightly
5:00 PM Sunday

Bar Menu:
3:00 PM Monday through Saturday