The multilevel dining room breaks a huge space into more intimate seating areas that incorporate booths, banquettes and tables. Another restaurant wall is decorated with photo scenes of fishing villages, small boats rolling over swelling seas and fly-fishermen casting in pleasant mountain streams. One diner thought it a charming collection of colorful photography. But another thought it jarred with the elegant surroundings and was more appropriate to Red Lobster. Other features such as the colorful wooden fish napkin rings and brightly decorated serving plates brought a festive air to the restrained white-tablecloth atmosphere.
Servers offer a selection of breads and rolls prepared at the restaurant.
Slices of bread flecked with sunflower seeds provided the best of both worlds, chewy resistant crusts and soft, moist but textured interiors. The crusty sourdough rolls were a big hit, as were those made of flavorful whole wheat. We started off with three appetizers, all of which were done beautifully. The crisp, fresh leaves were coated with tart, but subtle, oil and vinegar dressing and crumbles of warm goat cheese. This dish was a sort of sandwich of cooked portobello mushroom with ricotta filling, accented with pieces of red pepper and a bed of greens.