"Tried their 2022 Dineout menu; the food was meh… Lobster Bisque too thin and bland; would’ve liked it to be thicker Lamb Tenderloin flavours were good; just wished the lamb was done medium rare, as it came out medium on thicker parts and medium well on thinner parts; nonetheless the meat was still tender given the cut Chicken Cassoulet chicken was roasted well with the skin crispy and the meat tender/moist. But, it lacked any seasoning/flavour. Red Snapper fish was seared well and the meat was moist and flaky. The squid ink pasta was cooked very well (Al dente). But, the sauce needs improvement; way too much acid (very tomato y) and full of olives. There was also too much of it on the plate for the amount of pasta served, that it made the fish soggy and ruined the good breaded sear. Also, the lemon foam confuses me; the sauce already brings so much acid to the plate so the foam being lemon just adds even more acid as well as more sauce. It would’ve been better to substitute the foam with something like crushed pistachio nuts, to add a crunchy texture/element, and perhaps the bitterness from the nuts can help balance out some of that acid from the sauce. Hazelnut chocolate bar best dish of the night by far; it was delicious! Although my wife’s piece had some jam piped underneath the top tempered piece of chocolate which was unnecessary given that the same stuff sits on the bottom of the plate. I didn’t notice it in mine so not sure if it’s just inconsistency. We had no gripes about the service or ambience. It was quiet for a Friday night (almost bittersweet as it’s nice given the pandemic but I almost feel sorry for the restaurant given it was a Friday night). Servers were friendly, polite, present and efficient."
