Take the blackened sea scallops, an appetizer. Otherwise perfectly good shellfish is coated with an abundance of very spicy Cajun seasoning, seared and served with bleu cheese. Pastas are perhaps the worst route to travel. Overcooked penne with shrimp, garlic, corn, black beans and jicama drowns in a tequila-lime cream sauce. And the only thing not overcooked in the mushy angel hair pasta with shrimp, mussels, roasted tomatoes and grilled mushrooms are the mushrooms, which are undercooked.
Salads are prone to excess.
The greens immediately wilt and the pesto has darkened with too much exposure to air. The shrimp cooler, an appetizer, is simply cold shrimp served in a fresh tomato and avocado salsa. And while the braised lamb shank is good, portions of the meat can be small, while potato servings are huge. In fact, in a strange redundancy, the dish is topped with fried potato sticks that cling to the rich mashed potatoes. But when it arrived, it was warm on top and cold on the bottom.