Lots of diners. The wait is worth it. We are lulled into a state of relaxation seated in the shadowy dining room, which also has rustic wooden chairs, snowy linen tablecloths, more glowing mica lamps, and real ivy sneaking in through the window frames. All that's required is to sit back and relax and let the server bring you the chain of courses. The large majority of what is served is grown and raised and caught within 15 minutes of Manka's.
Foragers ferret out wild mushrooms and pick buckets of huckleberries for the restaurant.
The soup of Tomales Bay mussels is a creamy saffron-scented brew topped with ribbons of fresh green sorrel. The mussels are plump and perfect. It's a tart, slightly creamy sherbet served in a small martini glass. Manka's may be heavy on the game meats, but will accommodate vegetarians in all the courses offered on the menu. For example, the vegetarian in our party was served a delicate salad of spicy-bitter wild arugula dotted with pomegranate seeds and flecks of goat cheese.