Description

This restaurant focuses its energy on food, serving exquisite five and six course meals accompanied by selections from one of the finest wine lists in the city. Swiss-born chef Fio Antognini has earned a following since opening this establishment in 1982.

The menu changes often and highlights fresh, seasonal ingredients. Tempting appetizers include French escargot and chilled Atlantic mussels. Sautéed beef tenderloin is one of the entree choices, along with roasted South American lobster and spicy diver scallops. Try the Swiss chocolate soufflé, served with chocolate sauce, to complete your meal with flair.