The epicurean alchemists at Medallion Steakhouse start with organic produce, and grass- and corn-fed beef and chicken raised on local farms and transform them into fine, innovative dishes. Specialists tend the raw oyster bar, where guests sidle up to string necklaces of pearls from varieties such as Fanny Bay, Marin Miyagi, and Kumamoto oysters. With their appetites roused, diners then settle down into oversize booths padded with plush pillows to dig into farm-fresh entrees. Smells of sizzling 14-ounce grass-fed steaks and roasted chicken breasts from Petaluma Farms swirl through the air between the restaurant’s exposed-brick wall hung with red-and-white-framed mirrors. A wall of white birch tree trunks and soft sounds of a waterfall's trickle keep diners comforted as they linger for a forkful of hazelnut dark-chocolate mousse and sips of spirits such as a 20-year-old tawny port and Godiva white-chocolate liqueur.