5 /5
Média de Avaliação
★
★
★
★
★
Restaurant that specializes in American food with a fig twist. They have a 3 course meal menu that rotates every Thursday. Crispy chicken livers : really unique combo of fried livers, jam, and aioli. Creamy with the fried livers as a contrasting texture. Bay scallops : seared scallops on a bed of risotto and butternut squash. Risotto is cooked perfectly with a good bite, and the sauce has a nice buttery flavor. Scallops are also cooked perfectly. Steak tartare : well seasoned but has a strong acidic bite from the capers inside the tartare. Wild flounder meunière : soft tender flounder on a bed of mashed potatoes, spinach, and topped with capers. Overall, it is very rich and buttery for a fish dish. Duck confit : duck confit served on top of lima beans and carrots. Overall done very well but is similar to a lot of other duck dishes out there. Duck comes easily off the but is slightly stringy. Artisan bread : soft bread served with whipped butter and salt. Virgin pimms : minty cucumbers acidic nonalcoholic drink. Very refreshing but pretty strong minty/leafy flavor. Banana nut bread pudding : not the biggest fan of banana desserts, but it's pretty mild, and the toasted walnuts are the main flavor. Pudding is a bit more on the bready side but isn't dry at all and has a little bit of caramelized crunch. Pear and cranberry galette : galette topped woth a jammy cooked(? mix of cranberries and pears topped with vanilla ice cream. Solid dessert but personally not the most memorable taste wise.