"Chef Mitchell Mauricio Club Manager/ Sommelier Brent Oberholzer are a dynamic duo. Cuisine is seasonally New England refined with Chef Mauricio’s personal touches. Wine list is culinary enhancing with a refreshing range of great values and splurge worthy selections. We opted for the latter and were welcomed with an aperitif of “linear ethereal” Champagne by the cozy fireplace. As we entered the dining room, we were delighted by the elegant windows showcasing winter’s first snow fall of the season. Perfectly selected glassware elegantly enhanced service of the 2020 Domaine du Pélican Arbois and table side decanted 1999 Chateau Musar. Stunning wines that shined a spotlight on the plates that followed. We supplemented the 3 course, restaurant week pre-fixe menu with a flurry of delicious courses (Fresh Ninigret Oysters, Sea Bream Crudo, Caramelized Fennel Bisque, Foie Terrine Passion Fruit, “Caçoula en Croûte,” and soft lettuces with Stilton Nori Vinaigrette, followed by Ricotta Agnolotti with Black Trumpets and Chouriço-crusted Sea Scallops. Oh My! Every dish clearly expressed Chef’s impassioned culinary personality with complimentary ingredients, creatively composed and artfully presented. Desserts were the perfect finale: Chocolate Bundido Cake with Caramel Corn Sour Cherry Ice Cream, and Passion Fruit Malassada with pickled Strawberries… A perfect balance of salt, sweet acidity. Wow!! A beautiful romantic evening from start to finish! Bravo!"
