Night Monkey
our comments
Vegetables play a big role at this restaurant. The composition of each dish changes according to what's available in the organic produce market, and the menu gets completely revised each season. Standby items such as grilled sirloin and grilled polenta comprise one half of the menu, but the other half includes smoked venison, grilled rabbit and other game dishes. Everything in the restaurant is organic or free-range. To balance things out chef Gregory Gajus offers such items as grilled white asparagus and wild-rice salad with fiddlehead ferns. The wine selection is primarily Californian, but there are a few European bottles.- April 2005
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