M
A great foodie experience for those who want to be papered! The meal began with a description from the Chef. He came across as a caring host, someone passionate!<br/><br/>We started off with a French Sparkling Wine and a seared Diver Scallop that was excellent! The soups were the signature Lobster Bisque and a Seasonal Vegetable and Fruit cold soup, served with Oven fresh Herb Bread. Once again excellent!<br/> <br/>The Cesar salad was the original version created in 1924 by Caesar Cardini, an Italian restaurateur in Tijuana, Mexico (no anchovies). Served as excepted on cold plates, but to our party found it very bland and tasteless.<br/><br/>Then, Sorbet to cleanses the palate.<br/><br/>Entrées: the Filet Migon and the Au Poivre Vinison, cooked to perfection with baby asparagus and sautéed potatoes. Good portions that where cooked to perfection. (You could cut the Filet Migon with just then fork.)<br/><br/>Desert: the Crepe Suzette with fresh Peaches and the Chocolate Mousse, both very satisfying. The Coffee was hand pressed and tasty.<br/><br/>Overall a good experience, worth four stars. <br/><br/>We will be back. I just won't have super expectations ... and I'll have a good, solid meal that prepared by people who really care.<br/><br/>Cheers!