Being our first time here, I will rate this 4 out of 5. We do plan on going back and I will be able to rate more accurately.
The bistro has a small seasonal menu and a very intimate setting with about 10-11 tables in a sitting room with a fireplace. We had made reservations for 6 and there was only 2 other couples there. More people started to come in at 8.
The menu had unique items and ingredients. Elk was on the specials list which was exciting since it's not a regular food on most menus. It had a chocolate port reduction sauce which was very unique but fit the meat beautifully. Ask the server to bring out a sample of any of the sauces.
On the regular winter menu there is the staples: steak and burgers. Some uncommon cuisine options were rabbit, venison scaloppini, steamed mussels and pecan crusted haddock. I was surprised to see so many seafood options in mid winter.
I got one of the specials which was lobster pasta. Huge pieces of lobster in a buttery cheese sauce. My husband got the elk which was tender and very lean. He's a big steak eater so he wasn't as fond as the texture compared to beef.
The dessert seems to be the same as another reviewer. The molten lava cake. It was very warm served with a dense whipped cream. Most likely homemade and very flavorful. It almost had a hint of maple along with the rich cream flavor.
I really can't wait to go back to try more of the menu. They offer cooking classes to which piqued my interest.
Find it on a map before you go. There's not many signs notifying where it is. It's a wooded area so it sneaks up on you.
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