It's been rumored that many of the more successful ones eventually settle onto the standard menu. Whether they shine but once or become regular staples, these dishes allow the creative kitchen staff to play with the freshest ingredients. The night we visited was no exception. Two entrees, one featuring beef tournedos, the other highlighting a cornucopia of fresh seafood, drew our attention instantly. We settled on the tournedos and a luscious-sounding halibut from the main menu.
Appearances are no empty promise, with meat so buttery and tender a knife is almost superfluous.
The amber onions are a wonderful fusion of sweet and toasty, and the wine sauce subtly enhances the meat rather than disguises it. The crispy crab-meat breading is light and airy, and perfectly complements the halibut's creaminess. The risotto's silky tang of tomato and fresh herbs such as tarragon, marjoram and cilantro gives each bite its own distinct character. Julienned yellow and green beans, yellow squash and yet more asparagus complete the dish with a delicate crunch and vibrant flavor. Though not extensive, the selections appeal to most every taste.