Thankfully, there are still a few old school dining rooms in the world that understand the art of fine dining and service. The French Room is one of them. From start to finish, everything was beautifully and thoughtfully executed. My captain was Francisco, who has worked in the dining room for 30 years. I highly recommend that you ask for him by name.
I went with Francisco’s recommendations... The Jumbo Lump Crab Cake with lemon grass lobster sauce and tomato/mango jams. Excellent. Nice to have a crab cake that is mostly crab. Then, I went with the Black Angus Beef Tenderloin with bacon truffle potato terrine and sauce Bordelaise. Simply. Straightforward. Equally nice. Perfectly prepared. And of course, the Grand Marnier Soufflé—their signature dessert.
Don’t pay attention to the cry babies in the other reviews below who don’t want to put on a jacket to dine here. Gimme a break. I didn’t wear a tie, but I was happy to wear a jacket. Most of the people in the dining room appeared to be celebrating special occasions and were well dressed. Refreshing, actually.
Pretty reasonably priced too... Perhaps because it is in a hotel. Enjoy!
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