With its massive, floor-to-ceiling windows, intriguing open kitchen and cozy fireplaces, this restaurant inside the new Rosewood Sand Hill resort is a beguiling place to take a table and dig into locally sourced, seasonal California cuisine. Chef Peter Rudolph grew up in the Bay Area and worked in led the kitchen at San Francisco’s Campton Place before coming to Madera, and brings with him a passion for the flavors and rich resources found in this region. At dinner, dishes might include pan-roasted squab with braised pine nuts, carrots and kumquat confit, or dayboat scallops with roasted chanterelle mushrooms, rapini and apple turnip purée. Sommelier Paul Mekis holds an advanced sommelier designation, and he puts his vast knowledge to good use in selecting a well-rounded wine list that puts a spotlight on star bottles from the region.