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  • A large and open room, with tables well spaced; A diversity of tastes occurred throughout the meal. Attentive wait staff; an unusual combination. More specifically, the oysters were good but not quite cold enough. The production of Amuse Bouche was a nice touch. The roasted beets were well done. The Charcuterie had Bologna with American mustard, which took us by surprise. The albacore tuna, although expensive was lovely and we didn't believe that the mushroom carbonara would top it, but it did. We also liked our side order of fries. Food total was around $50 per head including tax.
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