For my 40th birthday dinner, I chose the newly opened Murray Circle restaurant at the Cavallo Point Lodge at Fort Baker in Sausalito. The chef, Joseph Humphery (a Michelin two-star chef), focuses his menus on organic, locally grown ingredients. Portions are slightly smaller than what you normally expect, yet are priced accordingly so you can easily have 3-4 courses without feeling too full. Since my husband and I missed the tasting menu by one day, we created our own. We started with the heirloom tomato and watermelon salad followed by the sweet English peas from Iacopi Farms prepared in a ravioli pistachio emulsion with baby carrots and tarragon. For the third course, we opted for the Fort Bragg dungeness crab prepared as a bisque with a floating island crab cake...divine! Lastly, the grass fed wood roasted ribeye from Sun Farms in Tomales Bay prepared with a grape gastrique and avocado puree. I could have ordered a double portion of that one! In lieu of dessert, we decided on the fabulous cheese platter that included five cheeses, apricot puree, locally made honeycomb and toasted cherry nut bread. The platter was presented to us with a couple glasses of complimentary Proseco from the General Manager, Bob (formerly of the Aqua Group). The food was fresh and delicious, the staff was attentive and gracious making this the most memorable birthday dinner ever. I cannot wait to return! Reservations can be made online at OpenTable.com or by calling 415-399-4750.