After 31 years of healthful dining, our goal remains the same: quality ingredients and an unwavering commitment to the evolving dining needs and tastes of our guests.

We recently added gluten-free options including pizza, pasta, hamburger buns, and rice tortillas. We also added local California grass fed beef and lamb to our menu and expanded our fish selection to include seasonal wild Alaskan salmon, wild cod and halibut, and an amazing Mediterranean seabass from the coasts of Greece and Turkey. When wild salmon is not available we use a sustainably raised salmon from the pristine waters of the Faroe Island between Scotland and Iceland. This salmon is fed a natural non GMO marine diet free of antibiotics and dyes.

We also expanded our wine list to include French wine from Bordeaux and the Rhône Valley and a nice selection of Italian wine from Tuscany, Sicily and Abruzzo.

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