The menu features an eclectic mix of California-French dishes with Asian and Mediterranean influences, including Liberty Farm duck breast with crispy polenta, watercress and cherry gastrique; Dungeness Crabcakes; Spicy raw Ahi Tuna Poke with cucumber salad and black sesame rice crackers; Croque Monsieur with Niman ham and gruyere on country bread with Mornay sauce; Steak-Frites; and Tempura Prawns with red pepper aioli, cucumber salad, lime & sea salt.

Owner/sommelier Jack Moore offers a wine list that appeals to all budgets and palates. The sleek interior, by Berkeley-based designers Sheahan + Quandt, make diners feel like they've ventured out of suburbia. Having spent much of his career managing the front of the house for celebrity chefs in northern California, Moore's vision is to offer innovative dishes and refined service in a sophisticated environment. A full bar, raw bar, and large outdoor shaded patio anchor the space. With backgrounds that include stints at Aqua, BayWolf, Cesar and Pearl Oyster Bar, Chefs Paul Liao and Jason Low create dishes that impress locals as well as those venturing east of the Caldecott.

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