Service is knowledgeable without being imperious, attentive without being cloying. His well-prepared creations deserve nothing less. Start with the crab cakes, three deftly seasoned patties with clear crab flavor presented on a chiffonade of fresh spinach and dressed with a mild aioli. It's a beautiful combination of silky broth, chunky potato and herbal essence. Another winner is the scallops wrapped in prosciutto with raspberry-sesame glaze, a complex combination of flavors that really sparkles.
Entrees vary with the season, but creative preparations and polished presentations are constants.
A grilled veal chop gets added oomph from a wild mushroom reduction, and both dishes are accompanied by a scoop of red-skinned mashed potatoes, a melange of yellow and green squashes and crisp green beans in a light garlic butter. The menu also offers pasta dishes such as linguine tossed with shrimp, leeks and a distinctive cilantro pesto, as well as choices for vegetarians, like grilled portobello-vegetable Napoleon with a balsamic glaze. Salad choices vary from the simple house mesclun mix to an unusual blend of potato latke, greens and goat cheese, but each is made of the freshest ingredients and all dressings are made in house. Except for the gelati, which Dixon buys from a local creamery, all desserts are made by pastry chef April Wind. Try the apple-pear tatin with caramelized fruit or the dense flourless chocolate cake.