5 /5 nathan buck: An anniversary treat, that we would repeat. :-)
This venue has vintage colonial charm, with upscale tavern feel, and carefully curated dishes. The holiday decor included rustic and hand crafted ornaments, along with classic decorations and lights - very welcoming and low-key festive.
The unique butter served with the bread was delightful (thyme, mustard, and maple), and pairs well with the sourdough and pretzel breads. The entree flavors were on point for the duck breast and the scallop/cod cakes. The vegetables and starches chosen for each complimented well, and the unique seasonings lead to enjoyable journeys of flavor that felt like a "complete" and satisfying dish. One note of critique was that the particular duck breast we had was slightly more rare than we prefer, and also had significant connective tissue which made part of it impossible to eat. One note of particular praise is the beet and pearls served with the seafood cakes were a distinctly bright and an enjoyable surprise.
The tiramasu is very small, but PACKED with flavor. This desert typically leans either toward Rum (boozie sweet), or coffee/cocoa (savory spice). My preference is the latter, and in a bigger portion....HOWEVER, this bite was delightful. It leaned toward rum and sweet, but just enough to be distinct without sacrificing the espresso notes. It was also very moist and very light, and even though my typical portion preference is 4x what was served, a 2x size would have been approaching overkill. Again, delightful. The chocolate espresso torte was also delicious and like a light decadent fudge. The portion was perfect, and the citrus collis was a perfect compliment.
Joanne was our server and she was very personable, knowledgeable, and attentive. The manager met us on our way out and helped us get a picture by the tree near the foyer piano - she was also very personable and welcoming.
Cost is on the high side of premium. Starters (snacks) are in the $8-12 range, Small Plates (appetizers) are in the $15-25 range, and Entrees range from $34-$75+ depending on the protein. At $50 the duck breast should have been much better prepared and sourced to ensure premium experience. The seafood cakes were delicious, but again for this price point a real fresh crab or lobster cake would be more aligned - or a much better quality scallop (with perhaps Mahi). We cannot speak to the steak/filet experience, but those were in the $70+ range - we would expect premium cuts of meat and perfect prep.
Overall, very satisfied and will return. Due to the premium pricing, we would recommend this for very special occasions as budget allows. We also encourage customers to provide feedback to the kitchen to ensure the experience aligns with value.
