Had a very good lunch at Cameron Mitchel's Ocean Club. This is the second time we have eaten here ( the first was for dinner) and I could not believe the caliber of food being served for a restaurant that is one of thirteen in the Cameron Mitchel restaurant group. Our waiter then explianed that the chef has free reign and that most of the recipes are his. We had a tuna tartar with wasabi créme fraiche that was blow away,a wild mushroom gnocci with Maytag blue that was better than the gnocci we had at San Dominico in N.Y.C.,a goat cheese ravioli with mushrooms and sun dried tomatoes in a broth which was very good ,and a ceaser salad which was good but not great. Sourdough bread was served hot and crusty, and our waiter had a passion for the restaurant ,his job ,and food in general-I told him about this site and he was excited.