March 3, 2001
I love everything the chef does with ahi as an appetizer. The ahi sashimi with soba noodles, wasabi and soy is a light, refreshing start to the meal. Smoked salmon with cilantro Dijon aioli is also a great starter. The roasted tomato soup is excellent. On my last visit, I loved the Yukon gold potato and goat cheese ravioli with garlic butter.
For main courses, my husband really liked his broiled Chilean seabass, which came with a mixture of wild rice, corn, sun-dried tomato, garlic and cilantro. My broiled loin of lamb, served with a honey-thyme-garlic demi-glace was, to use a cliche, to-die-for, perfectly pink and delicious. I have also enjoyed their eggplant parmesan with mushrooms, spinach and pesto.
Desserts include a chocolate mousse with fresh berries and a number of other desserts featuring whatever fruits are in season. There are also daily special appetizers and main dishes.
This is a really special restaurant, perfect for a romantic dinner. Reservations are strongly suggested, especially on Friday and Saturday nights. They are closed Mon.
From journal Playing and Dining Around the North Shore