Designed to celebrate Northern California's tradition of fine wines, an opulent bar graces its entrance. Celebrated for his innovative farm-fresh American cuisine, the entrepreneur presents daily menus created to take advantage of the best available ingredients. His Culinary Institute of America-trained son, Bryan, serves as his senior sous chef, assisted by chefs from around the country. The oak-grilled Prime rib-eye with mushroom ragoût, wilted arugula, Yukon Gold potato pavé and Merlot sauce is a winner, as are his Japanese Kobe beef preparations. There's always a fruit dessert and a chocolate tasting, such as passion fruit-filled fudge cake with mini yogurt pancakes, a caramelized s'more sundae and a chocolate milkshake.