Because they were already sold out of the Foie Gras salad, I had the Steak Tartare, whole grain mustard, quail egg, parsley, capers, meyer lemon, and crostini, and for my entree the Bavette Steak au poivre, sarladaise fingerling potatoes, spinach, and fresh peppercorns,
Mrs. P chose the Wild mushrooms en croute, puff pastry, thyme, pearl onions, and rutabaga puree, and the Roasted Cornish Game Hen, herbs de provence, wild rice, black walnuts, and vin blanc jus.
All courses were great, the service was outstanding, our fellow eaters were all young-ish and not too painfully hip, and the overall ambiance was a real treat.
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