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"Our menu here really revolves around what local farms have," he says, "especially Chino Farms, our main supplier. We use a lot of local seafood and Northern California halibut, crab, and oysters, very little from the East Coast. We use free-range chicken that a local company raises in Petaluma, and free-range pork from Niman Ranch. Our tasting menu is drawn from on-menu dishes, because when we tried it with other dishes, it just didn't sell -- I don't know why.

"We also have a chef's tasting that's not on the menu, created á la minute by either myself or Alex, my sous chef. It runs about eight courses. We took it off the menu because a lot of people ordered it without really understanding what they were in for -- they saw the high price and mainly did it as a status thing, without realizing what it meant to tackle eight courses. Now the servers offer it as an option to people who seem to them to be especially interested in the food."

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