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  • This was another recommendation by our B&B hosts. We made 7:00 reservations and walked over. We were greeted warmly but w/ the concern that we knew we were to bring our own wine, a concern that was echoed by our server. We explained that we did, but only one of us drank wine, so it wasn't practical for us to bring a bottle. Had we known before dinner at Steak Frîtes a couple of nights ago about bringing our own wine the bottle would likely have lasted me three dinners. We were brought the English menu and our server explained which dishes were no longer available and what had replaced them. We decided to share an appetizer of pumpkin and walnut ravioli and grilled calamari. Alan ordered the fish special (a white fish, the type I can't remember) and I ordered the rack of lamb. We were brought a sliced baguette in a graceful Nambé-like elongated bowl accompanied by a small ramekin of butter. Unexpectedly we were both brought bowls of a squash-cabbage soup. It was thick and beautifully seasoned. Completely delicious. The appetizer arrived and we were very sorry we hadn't brought the camera because the presentation was so beautiful. The calamari was atop the ravioli and artfully arranged atop the calamari were delicate sprigs of herbs. Under and around the ravioli were finely chopped tomatoes and tentacles. Alan took the calamari and cut it in half while I took the ravioli (I should say raviolo because there was a single one) and cut it in half. We exchanged halves and sprinkled some tomato and tentacles on top. It was very tasty and we enjoyed it but would have appreciated a bit more generous portion for the price, like two ravioli. We used the last of the bread to sop up the delicious sauce in the bottom of the bowl. We were offered a lemon-vodka sorbet as a palate cleanser between courses but Alan declined and I didn't have any either. When our mains arrived they were again beautifully presented and accompanied by an interesting assortment of vegetables. My lamb had a couple of small potatoes that had an appealing smokey flavor, a couple of barely cooked baby carrots and a mixture of shredded red and white cabbage. It was a wonderful mélange. The lamb was cooked medium rare and it was very tender. Alan's fish was accompanied by thin slices of kumquat and a variety of vegetables. He loved it and the bite I had was excellent. After all that we had no room for dessert. We had a lovely conversation w/ the people at the adjacent table, Swedish parents visiting their college age son here. It's the kind of conversation you sometimes fall into while traveling. Service was seamless, personable and smooth. The noise level was a bit high because the ceilings are high and the walls are brick. We enjoyed our evening here. 4.51 rounded up.
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