The starters were great - soup and scallops for the table. The shrimp entree came out with heads, shells and tails - they tasted good, but the mess involved in cleaning them seemed out of place at a fairly upscale place. Two of us ordered them, and we had to ask the waitress for a plate to put all the debris - it seems like they might have thought of it on their own because there was a lot of it and the plate was overflowing. Other entrees at the table were either huge (the veal and pork chops) or on the skimpy side (the fish) but all were tasty and well-cooked. The desserts were a disappointment - both the bread pudding and creme brulee tasted of egg more than anything. We love the concept of farm to table, and were really looking forward to our meal. I think they have some adjusting to do.
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