It holds about 12 tables surrounded by walls covered with grape vines. Inside, the restaurant seats about 85. Leuer calls the patio her latest pride and joy. The menu is wide-ranging. Those elicited a ho-hum from our table.
Entrees come with a choice of soup or salad and a basket of warm bread.
The meat is rolled and sauteed in a herbed champagne sauce and topped with mushrooms. The veal medallion dish, sauteed with wild mushrooms and peas and served over penne pasta in a creamy gorgonzola cheese sauce, was tasty as well. The chicken rigatoni was disappointing. Although spiced up nicely with garlic and red peppers and served with romano cheese and white wine, the overall effect was lost because the bottom of the plate was a pool of excess oil that should have remained in the kitchen. Regular customers love the place.