Cuisine:

• Contemporary
• Californian

Cass House Inn & Restaurant Description:
Chef Jensen Lorenzen creates his four-course (sometimes six-course) menus nightly in order to take full advantage of fresh---typically local---produce and proteins, coaxing delicate layers of flavors with such touches as a sprinkle of smoked salt, a drizzle of yuzu vinaigrette, or a scattering of house-made chorizo. There are only about three choices per course on this tightly focused menu, and some favorites may include local abalone flash-grilled yakitori-style, roast chicken with a delicate side of spring chanterelles, and a cheese plate that included two local farmstead cheesemakers---one being Rinconada Dairy. The desserts follow the seasons as well, featuring fresh berries and winter delights such as bread pudding. The very respectable wine list offers labels from the Central Coast and California wineries, as well as a smattering of international stars such as E. Guigal and M. Chapoutier; instead of wines-by-the-glass, there's a good selection of half bottles.


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