I was looking forward to a great meal at a new restaurant. The restaurant itself is physically the same as when it was The Moose. That means all hard surfaces, no table cloths, no carpets, nothing to mute the jarring sounds or to dampen the loud voices of the diners very close together. The bread sticks - only 1 a piece - were yeasty, warm & tasty. The amuse bouche was a cold cooked mushroom topped with - get this, pureed nasturtium leaf. Nice green color, but very bitter tasting. This pureed nasturtium and the whole leaf found its way onto the plate of the crab strudel. The plate was beautiful, but the crab was not fresh. The star of the meal had to be the Trillium's version of the wedge salad . Two of us split one and were quite pleased. My fillet was flavorful, tender & juicy. My companion, however, had the pork tenderloin that looked and tasted like leather shoe tongues. It was overcooked and tasteless. While the service was friendly, we waited a long time for our wine to be served. There were long intervals between courses, with nary an extra breadstick - or anything- to nibble on. Our server was sweet but never returned after serving to inquire about further needs or comments. Hopefully, this restaurant will improve as it seems to have the potential to become the finest dining establishment on the coast.