Selecting an entree is a toss of the coin. I highly recommend the baked salmon, expertly prepared to perfection, with a crisp glaze and served with a tasty and delicate Du Puy lentils, sweet cipollini onions, and saut ed young spinach. If dessert is your weakness, perhaps the napoleon of poached pear with almond brittle and white chocolate would be a perfect ending to satisfy that craving. My favorite is the lemon tart served with spun sugar, fresh berries, and Chantilly cream, again well-balanced for that great ending to an outstanding dinner. Neros' wine list, or should I say wine book, lists selections of domestic and imported wines representing virtually every label, vintage, appellation and origin imaginable, in addition to the finest of cognacs, armagnacs, and ports available.
Service is efficient, courteous, and never rushed.
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