Chef Michael Tusk's tasting menu of Northern California bounty is an adventure and an investment – if you're not entirely sold on this season's menu (see online), go à la carte in the salon instead. It's slightly more affordable and no less swanky, with seasonal plates that involve caviar. A standout Acquerello risotto dish comes with white sturgeon caviar, meyer lemon and crème fraîche.
Reservations essential.
