Granted, I went as part of a large group that reserved one of the ballrooms, so our experience may have been part of cooking for the masses. The room was very nice, and the bartender was wonderful, as was our large crew of waitstaff. They deserved praise and did a fine job of attending.
The problem was the food. Our first course was an off-smelling tomato soup that had tiny vegetables and tiny "chef boyardee spaghetti-o" pasta. Four our main courses we all felt underwhelmed. We had choices of dual breast of chicken, with competing sauces on each (Madeira with shiitake and a Sherry cream mushroom) -the sauces were good but had to top dry and flavorless tiny chicken breast medallions; filet mignon (my favorite meat) which tasted charred and un-aged even though perfectly cooked inside, and was accompanied by an off-tasting bordelaise sauce. The salad course was delicious with the basil cream vinaigrette- that was actually my favorite part of the meal. The vegetables which accompanied the main course were okay but commanded no attention and were mostly flavorless. Our dessert course was a cheesecake mousse with a crumbled cookie 'base' in a martini glass which was underwhelming.
Again, my thanks to the very kind and attentive bar and table staff; if the food improves we will be back.
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