I also liked a dish of tasty oysters and crabmeat gratinee baked with grilled pancetta and garlic and served with toast rounds, though that item has been sacrificed to transition and McMillin's quest for satisfaction. The appetizer I didn't care for was a pair of uncharacteristically bland shrimp and mushroom crepes. Pork tenderloin marinated in chipotle peppers served with pureed potatoes in a bacon-mango sauce is one of the sprightlier and more delicious dishes to hit town in a long time. Smoked duck breast with Asian spices and lemongrass was tasty and flavorful, though the Asian nuances didn't work with the salsa that also shared a plate with the pork tenderloin, nor did the dish need a pear poached in port. In the seafood line, try a beautifully prepared piece of halibut poached in lobster stock and served with potato-fennel puree and pickled shiitake mushrooms with dill.
Several items occur on both lunch and dinner menus.
A chunky roasted corn chowder bursts with hearty corn and potato flavors. A salad of good mixed greens is enlivened by a tasty hazelnut vinaigrette and a crisp provolone tuile. New to the menu is an intriguing curried crab salad with mandarin orange segments. Service at the River Terrace is efficient, considerate and accommodating. We were especially impressed on a Friday night when most of the restaurant was taken over by a group of 150 people for dinner and dancing.