Another signature offering is the chef's platter of Melba-toast slices and sweet butter placed at every table. The restaurant generally offers a balance of meat and seafood and at least one pasta dish. Quilted with a jumble of matchstick-sliced red peppers and crisp roasted garlic slices, it made a memorable entree. Meals were accompanied by fresh carrot and zucchini coins, half a tomato and parsley-sprinkled potato. A cold gazpacho soup made another good choice on this warm desert evening.
Service is friendly and attentive.
Molitor makes his presence known as he strolls through the restaurant visiting tables during dinner. The warm temperature drew us toward the cool souffle. Drizzled with raspberry sauce, its cloud-like texture was balanced by a robust citrus flavor. It made the ideal finishing taste. 1998 Prices and menu items subject to change.