For dessert, you have your choice of banana splits, ice-cream sundaes, giant cookie sandwiches, shakes, malts and apple pie. Wander to the back with your root beer float and check out the old Life magazines, antique pharmaceutical equipment and medicine bottles saved from the old drugstore. The herbs growing outside the front door aren't just decoration. This upscale restaurant serves nothing but fresh food made from scratch. Executive Chef Mitchell Mack has created an ever-changing menu that draws on the best from American, European and Middle Eastern cuisine.
Lunch includes a selection of soups and sandwiches, pastas and burgers and fresh seafood entrees.
Start dinner with one of his inventive appetizers such as saut ed black tiger shrimp, spiced oysters with onion brulee or a saffron free-range chicken soup. From the open wood-fired grill emerge specialties such as rack of American lamb, Atlantic salmon and tenderloin of Angus beef. The atmosphere in the main dining areas is contemporary chic, with a more casual atmosphere in the grill area. Lunch is served Wednesday through Sunday. Dinner is served nightly.