I wonder what happened to wedding soup. Not many, though. Fresh-tasting golden puffs made of marinated artichokes dipped in egg and Romano cheese batter, saut ed in lemon butter sauce and served to us very hot. We've lucked out on the soup, too. Seafood bisque is the house specialty.
Homemade soups are one of the restaurant's specialties.
Every day a broth soup and a cream soup are freshly prepared. The beef barley soup we had one night was thick with barley and had a rich, dark brown broth, as though it had been sitting in the well cooker for a while. Good, but no match for the sherry bisque. Well, that's not all bad. Michael Peters says he buys the same small sea bass that the Duquesne Club buys for their spots.