This post may be more about pricing of BYOBs more than any one particular restaurant. I fully understand that restaurants are a business and BYOBs do not enjoy wine mark-ups in spite of their corkage fees. I admit this may be my own dining naiveté, but have any of you noticed a ratcheting up of line items on menus in some restaurants to compensate for some of this? Example. Four of us went into the Spring Mill Café on Saturday after an early movie. Its country store French Bistro with a fair amount of charm. Menu is traditional French with some North African touches on individual dishes. Ill start by saying that the food is good. We ordered first courses. We shared a pate sampler (listed for 2), which consisted of 3-4 tablespoons each of Pork Rilletes and Chicken liver pate, along with two slices of Country pate. The above was served with grainy mustard, cornichons, and more bread than the plate needed. Price $22.50. Along with that we ordered two salads, one with pears, walnuts, and Gorgonzola, and the other with apple and chevre. They were portioned on side salad plates. They were $9.50 each. My main course was a scallop nicoise course, which amounted to 4 scallops about the size of half dollars, with potatoes, haricots, and few olives. It came with a light broth. The dish was lukewarm. It was also $26.00. The other dishes were coming in along the same lines. We ordered the cheese course for dessert. It amounted to a sampling of 4 cheeses with 3 small slices of each and lots of bread. $18.50. Coffee sat on the burner too long and they graciously made a fresh batch when we nudged them. We spent more time trying to apply surgery to share portions on a lot of this. I would not have had a problem With the pate plate at $16.00, the main course at $16.00 to $18.00 for the size of the scallops, or $20-$22 or the cheese plate between $12.00 to $14.00. The bill with tax, tip etc cane to $110.00 per couple. Neither of us is shy about dropping that and more in a restaurant on the side with or without our own wines. I liked the restaurant and at one point I could see going back I the winter for cassoulet. But weve been to too many other BYOBs and other restaurants that are a fair value for what they do. Then again it could be just this particular restaurant.