Chef and master sommelier Steven Geddes crafts locally sourced ingredients into contemporary gourmet cuisine. The informative menu arms sustainable-minded diners with a list of farmers and suppliers to confirm their ingredients' origins and the exact number of times they have been ogled by Mark McGwire. Further adhering to Mother Nature's dictum, the menu rotates with the seasons. Current entrees span a spattering of small and large dishes, such as duck breast blanketed in brussels sprouts and macerated cranberries ($26). Meanwhile, small plates can decorate tables with house-made gnocchi ($12) to potato skins and pork belly dabbled with aged white cheddar cheese whiz ($9). Or recalibrate chompers with cured or pickled appetizers such as pork rillettes and green tomato ($9), and local terrine and yellow wax bean ($9).