We also noted and appreciated that the flustered server didn't try to pass the blame on to the kitchen or make excuses. She apologized for her oversight and placed a priority order. When we were ready, the antipasto was whisked to the table, plate chilled. Even the greens underneath were fresh and well dressed. The combination of flavors and textures meshed so well, it was easy to keep nibbling, chatting, and stretching the evening out beyond normal dining limits into the realm of pure luxury.
Desserts are limited but worth investigating.
Whether or not it was intentional, the tiramisu was icy cold and slightly frozen in the center. While tiramisu is a widely translated dish, it is true that even in Italy it is occasionally served slightly frozen, an idiosyncratic matter of taste. Here, if it was an accident, it was a happy one. We found the tiramisu to be excellent, and a light way to end the meal. We found the pastry shell impenetrable, indicating a tough, overworked dough.