Reservations are requested but given the nature of a beach resort, weeknights without a convention offer good odds for snaring an empty table. It keeps the end of the meal in the front of your mind. Manager Vince Ferguson, who often doubles as matrie'd greeting first-time and repeat customers, will identify and describe the desserts upon request. Soft lighting accents thick wooden ceiling beams supported by exposed brick columns and walls. Homer Laughlin china, a linen tablecloth, crystal wine and water glasses and a silver rose bud vase complement community silverware.
Illumination comes from a table candle lamp with shade.
The first treat comes in the form of a complimentary chicken liver pate with capers and roasted red peppers on a slice of toasted French bread. Different breads are then served in a basket with a choice of two toppings - butter or tapenade, a tasty concoction of olives, pimentos, garlic, anchovies, capers, basil and black pepper ground to a coarseness that enables all the ingredients to be tasted while still complementary. A unique experience in wine-tasting can be had upon request, where customers can sample opened red and white wines to determine which they prefer to complement the entree to be ordered. A floor to ceiling wine cooler in a small stand-up only tasting area contains the more popular wines, as well as some more expensive vintages. We choose a recommended table wine, Lagaria Merlot 1995.