We had a large lunch and chose this restaurant because we were told that they had wonderful small plates. The small plates were perfect. Two of us had the slow roasted cauliflower salad. The combination of cauliflower with pine nuts, aioli, and very small croutons. One guest had scallops with a cranberry sauce and flash fried parsnip chips…a great combination. Finally, the vichyssoise was incredibly smooth. I'm curious to know how the chef was able to keep the potato from being gritty. We topped it off with a shared lemon ice cream with a pistachio bed and a dusting of cayenne. Great meal.
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