On vacation with my parents, we chose The Grand Taverne (TGT) for our special Saturday night meal. My parents own a meat processing plant so a key reason for chosing TGT over other well-rated restaurants was the entree variety - more than standard steak options. We were very pleased with the quality of the food, the presentation, and our wait staff service. We were less pleased with the fact that the hostess walked us through the kitchen to seat us at a 4-top right next to the kitchen doors - distracting and understandably, alot of traffic. We each ate four courses and the best of the table was the pan seared sea scallops in lobster butter sauce,
the Arkansas Hawg Chop, Berkshire pork rubbed with sage, calvados sauce & gratin dauphinois potato; and the portabella mushroom, stuffed with caramelized onions and sautéed spinach, toasted pecans and quinoa. As a chef, my husband understands what it takes to make and present a high quality dish. The complexity and rich nuance of the lobster sauce was one of the best he has ever tasted. Unlike the half duckling with blueberry citrus jus, dried cranberry wild rice. The duck was cold on the plate and we sent it back. I thoroughly enjoyed the mushroom - as a meat lover, this was a delicious, filling and flavorful vegetarian alternative. As a hog farmer, my father knows his pork and he really enjoyed the pork chop and again the sauce made this dish enviable. My mother enjoyed the grilled fillet of salmon and it was cooked to her preferrence. We wrapped up the meal with a port and the dark chocolate flourless cake - cake is a misnomer for this dessert, it was all ganache and utterly devastating to the waistline. We were mesmerized by the plating and were pleased it was just more chocolate decorating the plate. Really, really worth ordering.
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.