RECCOMENDATIONS
APPETIZERS: For the appetizers I would always recommend a nice hearty fish soup. Their fish soup is taken to another level! On the side you can choose to pour in cheese and mustard, into a puree thick soup. The cheese enhances the flavor of the fish and the puree. Also for the appetizer try the tuna tar tar with truffle oil. The truffle oil compliments the tuna, very well! The tuna tar tar was seasoned perfectly and it was served with either salad or potato strings. I would recommend the potato strings. They are very high class, and not greasy like French fries. MAIN COURSES: I would highly recommend the braised short rib. It was very very very tender. It just glided off the bone. It was so juicy and fell apart in your mouth! It was served with a bed of salad and has a barbecue sauce on it. Also for the main course I recommend the duck leg confit, which is also very tender, but not as tender as the short rib. It was perfectly seasoned and juicy! The skin was crispy, and there was basically no fat, besides the skin. It was served with a spring mix and arugula salad, and fingerling potatoes. That was a star dish. Also I recommend the full Cornish hen marinated in a variety of spices. The chicken was juicy, and it was a huge portion, so bring your appetite, if you choose to get this. Also it was very crispy! It was served with a salad and a HUGE amount of french fries underneath it. The whole chicken was butterflied and then it was half roasted, then pan seared to make it crispy!
APPETIZERS: For the appetizers I would always recommend a nice hearty fish soup. Their fish soup is taken to another level! On the side you can choose to pour in cheese and mustard, into a puree thick soup. The cheese enhances the flavor of the fish and the puree. Also for the appetizer try the tuna tar tar with truffle oil. The truffle oil compliments the tuna, very well! The tuna tar tar was seasoned perfectly and it was served with either salad or potato strings. I would recommend the potato strings. They are very high class, and not greasy like French fries. MAIN COURSES: I would highly recommend the braised short rib. It was very very very tender. It just glided off the bone. It was so juicy and fell apart in your mouth! It was served with a bed of salad and has a barbecue sauce on it. Also for the main course I recommend the duck leg confit, which is also very tender, but not as tender as the short rib. It was perfectly seasoned and juicy! The skin was crispy, and there was basically no fat, besides the skin. It was served with a spring mix and arugula salad, and fingerling potatoes. That was a star dish. Also I recommend the full Cornish hen marinated in a variety of spices. The chicken was juicy, and it was a huge portion, so bring your appetite, if you choose to get this. Also it was very crispy! It was served with a salad and a HUGE amount of french fries underneath it. The whole chicken was butterflied and then it was half roasted, then pan seared to make it crispy!
If your in the mood for breakfast then get the breakfast platter, only served on Sundays (which is the brunch day). On the platter there is sausage, poached eggs, pieces of bacon, and beans cooked duck fat. The baked beans were creamy do to the duck fat and the bacon was nice and crispy, just the way I like it. The sausage was brown which means it was cooked all the way through but not burnt, and it was cooked perfectly! The poached eggs looked amazing and tasted even better than they looked. When you cut them the yolk just flowed out.
DESSERT!:
For Dessert we got the FRENCH TOAST! It was in the style of bread pudding, and on top was milk jam ice cream! But the Bread Pudding was the biggest bread pudding ive ever seen it was probably 8 inches tall and 10 inches wide! The flavors contrasted well together, and the plate was licked clean! Also for dessert we got the chocolate moose. It was thick and creamy just like it should be!
Service:***
Ambiance:****
Food:****
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