Their regular menu had an assortment of fish entrees such as tuna, halibut and scallops to name a few. Non fish eaters could select from chicken, steaks or a Berkshire pork chop.
Our group preferred the pre-fixe dinner which came with a starter, entree and dessert. The menu included a pasta dish which would be the chef selection of the day, Amish chicken, dinner salad, char grilled pork chop or a blend Kobe burger.
I selected the pasta of the day which appeared to be short hand rolled bucatini style pasta. The pasta had a delicious red tomato sauce with capers and chucks on fresh tuna. My husband and our friends selected the char grilled pork chop. During dinner Chef Lou stopped by our table and our friend complimented the chef on the pork chop. Chef Lou explained the preparation process for the pork chop which was its first brined, then smoked, next cooked sous vide and finally grilled for a char on the exterior. The pork chop was moist and flavorful. We completed our meal two crème brulees and two flour-less chocolate cakes.
Dinner was excellent and our server was very courteous and attentive.
Photos from Google images.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.