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  • Loved the farm to table concept in a teaching restaurant. The long dining room is beautiful and intimate with fantastic view of their "farm" outside and in the dimming light of the evening, it was very romantic. We shared the charcuterie board (pretty good with excellent house made pickles that were not too salty) and the kale caesar salad (also good but the croutons were teeth-breakingly hard). My summer radish risotto was choke full of vegetables with great texture (and also didn't make me feel guilty eating a big bowl of carbs) and uncomplicated seasoning made for a winning entree. My husband's beef tenderloin dish was also well executed with beautifully cooked steak (medium rare). Their wine list is heavy on VQA wines which is fine for whites but left a lot to be desired for my husband's red selection. I wouldn't mind going back for a quiet brunch with my daughter.
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