For those partial to red meat, on the other hand, the roast rack of lamb with herbes de Provence and rosemary jus is simply classic. As skilled as the chef may be with both meat and fowl, his seafood offerings are equally masterful. The crowning touch is an essence of Port wine and balsamic vinegar. There is just enough flavor to liven things up, but not too much so as to overwhelm the subtle qualities of the fish itself. A superlative presentation.
Desserts are every bit as praiseworthy as their forerunners.
Both are garnished with a variety of fresh seasonal fruits. You may also avail yourself of a generous selection of dessert wines, cognacs, brandies and liqueurs. Click here for Art's review archive .