Make certain you spend some time perusing the award-winning wine list, as there are many excellent vintages from which to choose. On one occasion, they arrived in the company of sauteed wild mushrooms and an absolutely ambrosial green pea pesto. On another visit, the preparation clearly demonstrated the chef's occasional fortuitous forays into the alluring and colorful world of Asian cookery. They were seared with a pepper crust, presented swimming in a slightly spicy Vietnamese broth over a seabed of crunchy shredded cabbage, and crowned with crispy rice noodles. A marvelously creative interplay of tastes and textures.
Entrees are, without doubt, every bit the equal of their predecessors.
His selection of ingredients is also right on the money. The various components coalesce into a savory seamless gestalt without a horde of individual items indulging in gastronomic warfare upon the palate. Sauteed baby spinach, haricots vert , shitake mushrooms, broccoli and cauliflower florets, and wedges of cous-cous are arranged around a yummy mound of garlic mashed potatoes. Desserts, under the watchful eye of Pastry Chef Jennifer Robinson, don't miss a beat. Both are guaranteed to assuage your sweet tooth.