We ordered the baked scampi, which was wrapped in provolone and prosciutto in a green olive oil sauce that was to die for. We also ordered the trout baked with pine nuts in a light bechemel...another winner. The vegetables were lightly steamed and had a cheese topping. There was also a spear of tomatoes, basil and baby mozzarella ball drizzled with balsamic vinegar and olive oil. Both dishes together came to $37...beat THAT! The best dinner all week. the wine selection was, of course, full of great selections and the mixologist at the bar is a magician.
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