The wine cellar is impressive and one can find the perfect wine to pair with food. The mussels in a saffron butter broth were tasty but cold. The pecan crusted Vidalia Onion torte with goat cheese was good. The grilled New Zealand Lamb rack with a Pinot Noir barrel made molasses reduction sauce, garlic mashed potatoes, and sautéed vegetables was cooked perfectly and the sauce delicious. The caramelized salmon, shrimp, and mussels with a lemon zest butter, Romano risotto, and roasted vegetables was well presented but the shrimp were tasteless, the mussels cold, and the crust on the salmon too spicy. Pot de Creme for dessert was delicious - the truffle just so so. Once again, I would like to love this restaurant, but it needs some tweaking. It was an uneven experience.
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