You’ll be tasting the ocean you’re looking at, since Chef Matthew Kammerer uses sea vegetables, kelp, seaweed, and seafood harvested from the restaurant’s “back yard” in his innovative dishes. The hyper local focus continues in the actual back yard, where vegetables, herbs, and fruit are grown organically and sustainably before making the short journey from the garden to the kitchen. All ingredients are sourced from within a 50 mile radius, truly representative of the area they are grown in and redolent of their native terroir.

There is no standard menu, since the dishes depend on what is in season, growing in the garden, harvested from the sea, or foraged from the surrounding forests, but you might find jewel-like potatoes steamed with coastal pine needles and accented with delicate, freshly foraged wild mushrooms, or rockfish drizzled with kelp oil and garnished with delicate pickled vegetables. You will almost certainly find a loaf of the best sourdough bread you have ever tasted, with a crisp, dark crust and yeasty, springy interior, accompanied by creamy butter enhanced with grilled seaweed.

The menu is a tasting menu which varies according to the seasons and the availability of ingredients, and depending on these variables. There is an extensive, global wine list, with local wines and those complementing the evening’s courses highlighted, or opt for the carefully curated alcoholic or non-alcoholic beverage pairing to accompany the culinary experience.

The Harbor House Inn is located at 5600 Highway One in Elk. Note that the kitchen is unable to accommodate special dietary requests, such as vegan or gluten-free, though they can offer a vegetarian menu on request. Reservations are required. Phone (707) 877-3203.