TALLGRASS RESTAURANT

Since opening Tallgrass in 1981, Chef Robert Burcenski and Maitre d’ Thomas Alves have maintained the highest standards for cuisine, wine and service. A changing trio of double-flavored soups, offers six harmonious flavors in one bowl. Opulent salads follow stellar entrees such as lobster comme chez soi, herbed rack of lamb tapenade or various seasonal birds and mushrooms. Tallgrass boasts an intelligent, reasonably priced wine list featuring small West Coast producers and the best of France and Italy. Towering desserts of chocolate and raspberries cap the perfect dining experience. Reservations Required.