The atmosphere is cozy and comfortable and we enjoyed the artsy feel about the place. The food and drinks were very good but I wish we would have had an experienced server. She couldn't answer some of our questions with any certainty which was unfortunate because this was our first visit. They had barrel aged cocktails which we really enjoy and they offered a flight of them but she couldn't tell us what they were. I had a peach Moscow that was fantastic and my husband had the old fashioned. We asked what was on the charcuterie board and she said there was a fontina cheese, pickles and some peppers stuffed with goat cheese. We indicated that we didn’t like goat cheese and she said that we could probably substitute for blue cheese. There was no mention of any meat but we thought we would try it anyway. It came out and it was beautiful and it was large enough for four people. I'm assuming the chef brought it out because she named everything that was on the board. The pickled onions and carrots were seasoned to perfection. We don't normally eat raw onions and we would have asked for them to be removed if it had been mentioned but I'm glad they were left on the board. The sweet cucumbers had just a hint of sweetness which was refreshing. There was a large amount of the meat and cheeses. Great Board! The fried green tomato stack was presented beautifully and tasted delicious. The tomato was nice and crisp with a dollop of avocado topped with a nice chunk of fresh crab meat drizzled with a balsamic reduction. My husband doesn't care for tomatoes and he really enjoyed it. The bowl of bisque soup was large enough for us to share. It had a thick creamy consistency and was full of flavor. I used a toast from the charcuterie board as croutons for the soup. The house salad came with a white vinaigrette which had a smooth creamy texture with a slight sweet after taste. I don't know what they put in this but it was amazing! I put the leftover blue cheese from the charcuterie board on my salad and it was great! Fresh bread was brought out with the salad. It was similar to a French baguette but more dense and it was accompanied with what we assumed was a flavored olive oil of some sort. We overheard the other server talk about the two specials so we asked our server and she told us that the trio special was a filet, salmon & shrimp and the other was a shrimp & pasta dish with a lobster sauce. The trio had very good portions of filet, salmon and shrimp. The entrees were presented beautifully and everything was very fresh and seasoned to perfection.
We will be back to try out some of the other menu items.
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