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  • If you're looking for a perfect slab of moo cow cooked perfectly to order, then you have arrived in the right place. No small detail is ignored. We brought our own special magnum of bubbly from our home collection, and the server had it in a silver ice bucket with a napkin swaddling the top within seconds. Our party of 3 started with a half dozen oysters, and each of us received individual oyster dressing plates complete with red wine vinegar, tartar, cocktail sauces, and half a lemon covered in mesh netting to catch any seeds. The Baby Heirloom Tomato, Mozzarella, and Arugula Salad was light and bursting with flavor. For the main course I had their Deconstructed Beef Wellington topped with Foie Gras & Wild Mushrooms with roasted vegetables. This dish was rich and decadently meaty with a light puff pastry under the steak. My friends who both opted for the Filet Mignon were both jealous over this dish. We were doing the Spring Restaurant Week, so dessert was included. Dessert was a choice of coconut or chocolate cake. They call it a slice of cake, but it is one more hunka chunka cake. I would have loved to eaten it with the meal, but it just wasn't possible, so they happily boxed the cakes up for us to take home.
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