Desserts included fruit cocktail or sugary, crunchy shells with a choice of honey or chocolate topping. The dessert shells were the best part of the meal. But it was also one of the best. A collection of eight hot items, three side salads, bread, cheese, fruit and gooey chocolate chip cookies were offered in the restaurant's cozy, warm surroundings. Chef Dan Ferguson himself keeps a constant eye on how the bar is stocked, stopping often to chat with diners.
Selections can vary daily.
We enjoyed decadently creamy white veggie lasagna, crispy fried Chicken Cordon Bleu balls, meatballs and an interesting beef burgundy pasta. In addition, there were green beans, steamed vegetables, spanikopita and piping hot minestrone. Cold salads included pasta with broccoli, a vegetable and bean pasta salad, and marinated mushrooms with red peppers and black olives. Service throughout our visit was friendly and attentive. It's overwhelming, in fact.