The salads were served with a warm loaf of bread to be sliced, which unfortunately wasn't replenished when the meal was served. They were served beside four spears of fresh steamed asparagus and crowned with a sprig of rosemary. The strips of chicken were thickly coated with a blend of spices and herbs with a delayed hot kick. The hot spice mixture also worked its way into the bed of vermicelli that had been mixed with asparagus tips, onions, wild mushrooms, fresh parmesan cheese and cream. Fried strands of sesame past flared over the top of the dish.
Vegetarian dishes are available , too.
Sandwiches range from grouper fried in beer batter to a New York Deli Stack or grilled portabella mushroom. I was disappointed that the brulee was cold. In my favorite version of this dish, served at the Elephant Walk in Destin, Fla., the dessert arrives at the table just after the top surface of the cooled creamy custard has been scorched with a flame. The warmth keeps that top layer of caramelized sugar from becoming tough or too thick. Rahill's version was good, but paled in comparison.