An anticipated trio of restaurants debuted last week at Sausalito’s picturesque Cavallo Point, introducing visitors to dramatic new interiors and revitalized menus.

The casually oriented Farley Bar is now simply Farley, while Sula and the adjoining Sula Lounge have replaced fine-dining destination Murray Circle.

Mark Wilson and Yoko Ishihara of Bay Area hospitality studio Wilson Ishihara Design carried out the renovations with Architectural Resources Group in San Francisco that specializes in historic preservation.

Majestic national parkland with the Golden Gate Bridge and San Francisco skyline views provides an impressive backdrop for the former Army post that was home for stationed members of the Coast Artillery Corps in the early 1900s.

The design team honors the locale and its rich military legacy with subtle detailing.

“Almost all furniture and decorative lighting were custom designed for the project, including lounge furniture with leather belting, brass button details and hand-tufted wool carpet,” says Wilson and Ishihara about the light reference to officer uniforms.

Handmade tiles from Heath Ceramics in Sausalito are on display below the Farley bar, where navy booths line the windows and plaid upholstered chairs circle small round tables.

Executive chef and San Francisco native Michael Garcia, who has been in the kitchen since 2016, honed the new menus that showcase local ingredient vendors in alignment with the resort’s focus on sustainability.

At Sula, look for red curry lobster velouté, Liberty Duck confit and porcini risotto with sugar pumpkin; pan-seared scallops with carrot ginger purée; and wagyu filet of beef with porcini crust — just a few of the highlights.

Sula Lounge offers sophisticated comfort in seating zones where guests can congregate over upscale seafood-forward snacks — Tsar Nicoulai Caviar, grilled uni butter oysters and cured salmon deviled eggs that go along with an extensive selection of wines, bubbles, aperitifs, digestifs and cocktails made with house tinctures and tonics.

At Farley, the classic California-American breakfast, weekend brunch and lunch-dinner menus appeal to a wide variety of preferences.

“A cleaner and healthier approach … is becoming a personal passion of mine,” says chef Garcia. “We had various dietary needs top of mind when designing these new menus, so everyone can enjoy the food just the way it comes.”

Greet the morning with a chia seed parfait, smoked salmon tartine or short rib hash, or revisit ongoing favorites such as the gluten-free pumpkin pecan pancakes or crab Benedict.

The Niman Ranch burger has made a return, and the grilled fish sandwich is now made with branzino. Main dishes such as fall mushroom risotto and grilled Duroc pork chop are also on the menu.

The Farley beverage list features crafted cocktails inspired by native botanicals, local microbrews and small production wines.

Sula is open from 5 to 10 p.m. Tuesdays through Saturdays and the Sula Lounge is open from 4 to 11 p.m. Tuesdays through Saturdays. Farley is open weekdays for breakfast from 7 to 11 a.m.; lunch on weekdays from 11:30 a.m. to 5 p.m.; dinner daily from 5 to 9 p.m.; brunch on weekends from 7 a.m. to 2 p.m. and afternoons on weekends from 2 to 5 p.m.

Find the full menus and reservation links for all three restaurants at