We had been anxiously awaiting the opening of what we thought would be an Italian restaurant headed up by Chef Matt Carter.  We checked out the menu on line only to find it is basically French.  Service was great, including the little guy who went around offering different lemons and limes for your water.  Our waitress was exremely knowledgeable about the dishes, so great service.  Two managers even stopped over after dinner to make sure we liked everything.  Very impressive; they aim to please.  We first ordered the ahi and avocado stack and the grilled artichoke and should have stopped there.  \n\nMy husband had a shrimp dish with risotto and sauteed peppers.  These 3 shrimp were HUGE  -  the Elvis of shrimp - and while we were informed they had to be peeled, the peeling was really difficult and turned into a wrestling match.  I ordered the gorgonzola and fig pizza, covered in arugula.  Gorgonzola is a kick-butt cheese and I barely tasted it, and half way through I tasted a fig, at which point I reminded myself the best pizza is at The Big Orange or The Parlour.  \n\nThe location is so perfect for us I'm sure we will return to repeat those appetizers and maybe try other dishes.