In Short
Attached to the Palos Verdes Inn, this mature restaurant's softly lit dining room is appointed with black-and-gray striped valances and overstuffed booths. The wide-ranging menu extends from home-style to sophisticated: signature Southern fried chicken salad is composed of lettuce, corn and toasted pecans, with chicken chunks in a buttermilk dressing. A sashimi sampler includes seared tuna, yellowtail, salmon and shrimp. House-favorite entrees are Rabbit Three Ways, petite filet with Gorgonzola ravioli and a spicy Cajun meat loaf.