We were a group of 6, seated on the front porch, and had our own private room since it wasn't super busy that night. Our waiter (I forget his name) was hysterical and made the night so much fun. A few of us had the Caesar Salad and it was fine. One of us had the Crab & Beet salad and were a bit disappointed because it was a small serving of crab tossed with lemon aioli, sliced roasted beets, pickled celery and arugula (which actually looked like a few blades of grass). She was expecting a salad, not a display of items on a plate. It was not described to us before ordering.
I and another had the Pan Seared Scallops in a bouillabaisse broth, braised leeks, roasted salsify (a root vegetable) and crispy prosciutto. I was hesitant with the description but the chef is very talented when it comes to incorporating ingredients into new tastes/flavors. One of our party had the Grilled Filet Mignon, charred scallion, harissa butter, roasted carrots and petite potatoes. She enjoyed her meal. Two others had the Grilled Pork Chop - hickory smoked tomato, great northern bean ragout, and onion soubise. They both enjoyed their meals. Another had the Fried Calamari, crispy brisket, lemon aioli (didn't want the sweet & spicy peppers). She said it was some of the best calamari she's ever had.
The descriptions of the entrees are not what I'm used to, even after watching a lot of the Food Network, but this chef is truly a genius when it comes to combining ingredients to expand your palate.
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