led by executive chef john hitchcock, the towne house culinary team utilizes fresh and seasonal ingredients from local and regional farms in their delicious presentations of american classic cuisine. recent options haveincludedpear and endive salad, summer melon with duck prosciutto, grilled niman ranch pork loin, seared king salmon, and warm peach cobbler with vanilla ice cream. the wine list features over 70 wines from the lodi appellation. towne house’s weekend brunch is from 8 am to 2 pm and we recommend their smoked salmon scramble or open faced omelette.