You'll find no rice and beans here. However, should you fear gastronomic deprivation in such an obviously quixotic environment, be assured that Chef Eric Hall's culinary creations are just as appetizing as the amorous aura. Choose from the printed menu, and you will surely not be disappointed. But bear in mind that the daily seafood specials are always worthy of consideration. They are lovingly prepared and presented, and the accompanying sauces gently caress rather than smother the objects of their affection.
Desserts are a decadent's delight.
From the homey ambiance of the high-ceilinged main dining room adorned with university memorabilia, to the exposed brick walls in the cozy bar, a spirit of civility and understated romanticism pervades throughout. Then move on to the saut ed chicken breast with goat cheese potato puree or a beautiful filet of salmon garnished with a pea and potato compote and finished with a tangy orange vinaigrette. This is the perfect venue for Executive Chef Urs Moser's innovative Asian-infused cuisine. Sample such delicate appetizers as tempura-style goat cheese zucchini blossoms adorned with red pepper puree or a luscious lobster cocktail with papaya cucumber salsa and a positively decadent lemon sabayon. Cynthia DeGrandpre's desserts are works of art, and the extensive wine list very reasonably priced, indeed.