"The cocktail hour featured various food stations, offering sliders, a pasta bar, a taco bar, and passed appetizers. My favorite was the pork belly and quail egg combination, while the burger and chicken cutlet sliders were also delicious. The cheese ravioli with vodka sauce was tasty, although the portion size was quite large. The taco bar had a wide selection of toppings to choose from.
The salad course consisted of mixed field greens with poached pears, dried cranberries, carrot shavings, goat cheese, and candied walnuts in a honey Dijon balsamic vinaigrette. While the portion size was a bit small, the dish was overall enjoyable.
For the main course, I chose the grilled filet mignon with a dark port wine reduction sauce. Although I suspect it was more of a tenderloin cut, the meat was cooked perfectly to a medium rare temperature and the sauce complemented it beautifully. However, the vegetables on the plate were undercooked.
Overall, I had a positive experience at this venue and would consider returning in the future."
