They count for a lot. Andre's head chef is Nicole Parthemore, a recent CHIC grad whose cooking impressed me mightily. Two dishes in particular stand out. A lively mango salsa and a savory blueberry syrup are fine companions. In between, there are plenty of other interesting dishes.
Soups change daily.
Escargots, a passion of Andre's, are offered in a classic preparation though sprinkled with a little lemon zest to give the finished dish an offbeat flavor. Entrees include Andre linguini, a simple but tasty pasta dish with chicken, mushrooms and asparagus, a light cream sauce and plenty of parmesan cheese. Even better is the grilled pork chops, served with a sweet apple-onion confit and a hefty baked potato with sour cream and gorgonzola cheese. The restaurant is BYOB, and Tomboy provides decent glassware, including champagne and martini glasses, if need be. There is no corkage fee.