Ok, here is the deal at mise en place.
While we were waiting for the rest of our group to arrive, I ordered a white sherry (they carry to my surprise) and the cheese plate. Gorgonzola, Manchego, Smoked Dutch and too little of brie and camembert. Some Kalamata olive without pit (never seen this before on quality olives). Good Choice
For appetizer I ordered the Pan-seared scallops with french green lentil salade, smoked tomato vermouth sauce, pancetta and salsify root. This was interesting; the sauce was well balanced in contrast to the blandness of the scallops. My only problem: only two scallops (although big ones)
For main course I ordered Pan-seared five peppercorn crusted venison rack with wild mushroom barley risotto, balsamic glazed chestnuts, wilted arugula, quince chutney and juniper zinfandel jus. Ordered medium rare, this was excellent choice, haven't had venison in a while, great tender game tasting meat.
For dessert, we ordered two arrays varied desserts, being the most memorable a bittersweet chocolate mousse with hazelnut.
We wash this out with two bottles of Mason, 99, Merlot, Napa and top it with an espresso macchiato (with lemon rind)
Service was smart and attentive, this is when we could call their attention, seems that they were either understaffed or just busy doing something else that I can't figure out (other that taking care of the tables), this especially considering that we were a big group.
Highly recommendable, on all aspects probably the best place I have been in Tampa so far.
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