We were seated by Chef Guillaume and service was excellent. We began with the mussel appetizer (one of the house specials that evening). We enjoyed the Steak Frites (chuck tenderloin and pomme frites) and Seared Salmon (glazed served with kale and mushrooms and spaghetti squash and potato cake. The room was quiet (we were the first diners of the evening) and by the time we finished dining, the room was filled with people experiencing the fine French dining. We will return soon.
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