When it came to the food our expectations were kept in check. I feared that this was one of those trendy new spaces whose sole focus was on creating a too hip environment at the cost of quality dining. The first sign to dispel our concerns was the smart wine list, offering fine selections from many regions. As we began sampling the various dishes we were pleasantly surprised. Appetizer highlights include a Moroccan squab with cous cous, pan seared scallops with mushroom fricasse, and our favorite the Lobster Bruschetta, Huge plentiful chucks of lobster served with pancetta, lettuce and tomato, a new twist on the familiar lobster roll. For entrees the menu is broken down into two sections Fish and Meat, each offering four selections. On the fish side: the seared stripped bass with caramelized onions, eggplant caviar served with pepper coulis is a perfect combination of flavors. Another excellent choice is the pan seared monkfish which is accompanied with lentils in a mushroom sauce. The meat selections are all wonderful. In particular, the seared duck breast was our favorite. The duck, rich in flavor is served with sautéed baby bok choy, radicchio, and blood orange jus. The kitchen is willing to take some creative chances and overall the combination of flavors pays a hefty dividend and it works magnificently. However the boldness does not work its magic when it comes to desserts. In particular, the cookies and cream crème brulee. This interpretation of the classic is a disaster.
