You can download our current menus from the links below.

DINNER  ::  LUNCH  ::  BRUNCH  ::  DESSERT  ::   WINES  ::   COCKTAILS

It’s What AND Who You Know.

The personal relationships Moody's award-winning Executive Chef Mark Estee has cultivated with local farmers, fish mongers and ranchers means your lunch, dinner or shared plate is prepared with the finest, freshest seasonal ingredients the region can offer. Most of the time these dedicated purveyors deliver their goods directly to Moody’s kitchen door themselves. This personal attention to your meal is immediately discernible. Savor Chef Estee’s classic standards like the ever-evolving Roasted Organic Beets with crumbled cheese and extra virgin olive oil; the Ahi 4 Ways; the Dungeness Crab Toast; the all-natural Steak Frites with peppercorn and béarnaise sauce and you’ll see. Dip your spoon into his Roasted Tomato Soup En Croute with red wine and mint and you’ll see. Try his stunning Fulton Valley Organic Chicken with garlic crema…  Or the house specialty, the Big Ass Pork Platter from Niman Ranch’s Willis Farms, a plate that takes on a different character every day… Fresh. Seasonal. Simple. Local. For Chef Estee, Chef De Cuisine Guy Frenette and the kitchen staff, nothing more is needed.

The practice is carried on behind the bar, too.  J.J. Morgan’s authoritative bar staff is continually creating libations involving fresh ingredients from places like Sierra Valley Farms. (You’d be hard pressed to find a tastier presentation of our Lemon Drop composed with a crush of fresh lemon verbena than at Moody’s.) Your bartender will be glad to pour you the latest specialties or new twists on the classics.

And finally, the wine cellar. It is extensive and colorful. As is Moody’s modus, personal connections make the difference. So we work closely with people such as Kermit Lynch, the world-famous negociant from Berkeley, who in turn presents us the opportunity to carry selections from around France. Other selections include Joseph Phelps Vineyards and Kosta Browne, to name only two extraordinary vintners among Moody’s 600-bottle list.

Please download Moody’s Bistro & Lounge menus, which are prepared daily. As you peruse the day’s offerings, we’d like you to know …

We’re quite selective about our pork, which is why we purchase it only from the renowned all-natural Niman Ranch

We feature organic produce from Gary Romano's Sierra Valley Farms

The California Olive Ranch in Oroville, Calif., produces our olive oil

Our cheeses are hand selected from Tomales Bay Foods

All the Pork you see on these Menus is from the famed All Natural Niman Ranch

We want to cook only the best possible products and let them shine through

To view the menus, you must have Adobe® Acrobat® Reader installed on your computer. You can download the free software from the Adobe site.