Went on Wednesday evening with friends for the first time, and had a great meal. Made reservations; but didn't need them. Restaurant was about half full, and we got seated earlier than our reservation.
We were all choosing mains that would work with a lighter red wine, and asked our waiter for a recommendation - he suggested a French burgundy, so we went with a 2000 Jean Noel Gagnard Clos de Tavannes Santenay. I don't know diddly about French wines (and not an awful lot about other country's wines!), but than this one was wonderful. Perfect with our choices of seafood and red meat.
For apps, we had the Serrano ham, Manchego-membrillo toasts with fresh figs, a lettuce salad with radishes, flowers and chardonnay vinagrette, and the Grilled Clams with Andouille sausage and toasted garlic bread. All three were wonderful and different enough to share without having the same tastes. The clams were especially good.
After we were done with our apps, we were brought an amuse bouche from the kitchen - about a smaller than 1/2 portion of their Yukon Gold and Macomber soup topped with goose confit and teeny-tiny diced apple. Oh lordy - this was absolutely heavenly, and such a wonderful surprise!
For our mains, I chose the Grilled Lamb Rack Chops and Braised Lamb Shoulder with Figs and Mustardy Cress. This was so incredibly good - perfectly medium rare on the chops, and probably some of the best lamb I've ever had. Another went with the Seared Scallops with crisp potato cake, cider glaze, chopped hazelnuts, and chive creme fraiche. The scallops weren't huge, but plentiful on her plate, and so sweet and good! The cider glaze and the hazelnuts were a wonderful complement to the sweet scallops and the crispy potato cake. An excellent choice.
And lastly, a Tuscan style Wolfs Neck sirloin steak with sliced portabella mushroom, arugula salad, shaved Parmigiano Reggiano and truffle oil...and this was spectacular! I love the idea of a good sharp Parmigiano Reggiano to complement a good steak...going to have to remember it!
Dessert choices included the cheese plate with bulgar crackers and almond-stuffed dates. They gave us a French triple-creme goat cheese, a Spanish blue cheese (not cabrales, but something a LOT bluer than I personally like) and an English Montgomery cheddar, which was incredibly good - my favorite. Gotta love the English cheddar cheeses. I went the apple and prune tarte tatin with cinnamon ice cream (probably Christina's, as it was so creamy and good) and a small glass of calvados cider. A wonderful blend of flavors, and just the right amount of sweet at the end of the meal. And lastly, a hot chocolate cream with rum-drunken currant ice cream.
All in all, a wonderful meal. Great service, beautiful restaurant, and impressive food. It will be a good place for special occasions.