yard, Santa Barbara serves up fresh catches that
make seafood lovers swoon, including scrumptious ridgeback shrimp, spiny lobster, spot prawns, rock crab, halibut,
seabass, rockfish, yellowtail, abalone, oysters, mussels, clams and scallops.
Executive chef Richard Wilson's eclectic dishes run the gamut from Vietnamese - style banana leaf - steamed
seabass to Canadian scallops with yellow lime — helping to
make this one of the most exciting properties around.