800 Redwood Hwy, Mill Valley, harmonyrestaurantgroup.com

Top Seller Local Whole-Roasted Peking Duck; whole duck $60, half duck $38, by the slice $5.50

Why “These popular duck sliders are served by the slice and are prepared with house-rubbed spices and herbs and served with accompanying garnishes of cilantro petals, slivered onions, Persian cucumber slices and sweet hoisin sauce. We prepare them with ducks from Petaluma farms, Fountain Valley Organics or Mary’s Chicken (and ducks).” Owner Norman Louie

Sold More than 100 a week

739 Bridgeway, Sausalito, copitarestaurant.com

Top Seller Chicken Tortilla Soup, $9

Why “It’s been on the menu since we opened. I wrote the recipe using the bones from a brined and marinated Mary’s chicken for the broth, with lots of fresh seasonal vegetables, spit-roasted chicken, avocado and crispy tortilla strips. It’s full of flavor, it’s comforting and it has lots of fresh healthy vegetables.” Co-owner Joanne Weir

Sold 100 orders a week, 5,000 per year

17 Madrona St, Mill Valley, molinarestaurant.com

Top Seller Eureka black cod, in a clay pot with Carolina rice, nettle, clams and a smoked cod broth, $29

Why “I go to the farmers’ market to plan my menus, so my menu is constantly changing. This black cod dish was a favorite and I will bring it back when it’s in season.” Chef/Owner Todd Shoberg

Sold More than 50 a week

881 4th St, San Rafael, vinantico.com

Top Seller Red Beet Pappardelle Pasta with braised chicken thigh, pancetta, mixed mushrooms, cumin roasted cauliflower and roasted acorn squash, $26

Why “This dish has been on our dinner menu since October of this year. It’s unique in that the pasta is made from beets. I’ve always wanted to do a beet pasta and am always inspired by my visits to the farmers’ market. As a farm-to-table restaurant we have access to the best ingredients.” Chef Mike Polite

Sold About 50 per week

340 Ignacio Blvd, Novato, bocatavern.com

Top Seller Tomahawk Rib Eye for two, 40 ounces on the butcher’s block, potato croquettes, grilled asparagus, mushroom relish and boca sauces, $95

Why “I created this dish because of a need for a delicious cut of rib-eye that feeds two guests.” Managing Partner Shah Bahreyni

Sold About 14 a week


Norman’s Go-To Glen’s banana cream pie at Comforts in San Anselmo

Joanne’s Go-To Pizza at Picco in Larkspur

Shah’s Go-To Any seafood from Fish in Sausalito

Mike’s Go-To Marinitas in San Anselmo

Todd’s Go-To Burger and fries with a Villager IPA at Mill Valley Beerworks

Honorable Mentions

Le Garage, Sausalito; Green Chile Kitchen, San Rafael; El Paseo, Mill Valley; Il Davide, San Rafael; Tiburon Tavern, Tiburon