The huge brass cash register dominating the entrance is his pride and joy. For appetizers, a bruschetta of chopped tomato and basil was piled high on slices of baguette, and the wild mushroom ravioli was served with a garlic marinara sauce. The ravioli was fried and transformed the pasta dough to a pasty texture. The garlic in the roasted garlic and brie appetizer bursts from its husks and all over the fingers if you aren't careful. It's good fun, and an excellent marriage of flavors and texture.
Salads are large and made of a variety of greens.
Far from being an afterthought, soups are created with an excellent touch. Lamb-lentil soup seasoned with spices of the Middle East, was thick and rich and hearty enough to make a meal. French onion was a standard recipe, with toast rounds and gratineed cheese, but the broth was strong and sure. The salmon, and most other dishes, was served with a side of Spanish rice that was too spicy and filling for entrees like the delicate salmon. Rack of lamb was served with a honey-mint sauce, with elements of a stock and wine reduction, creating a consummate combination of meat and sauce.