This formal atmosphere is created by seamlessly coordinated and
well trained teams in both the Kitchen and Dining Room.
"Everyone Raved !
The food was delicious and so beautifully presented.
The staff was so professional !"
The Dining Room
The Maitre d' oversees and coordinates all floor activity, with each section of tables directed by a Captain who manages a team of waiters. A key to GREAT SERVICE is having the correct number of experienced staff. Our standard ratio of wait staff to guests is 1 to 12 ."Synchronized Service" is the format we use for a ballet like presentation. This is a very simple and yet complicated style where guests at each table are served together, with flair.
The Kitchen
Beyond her demand of using only fresh and, when possible, local ingredients, Chef Donna is adamant that her plate designs be natural yet elegant: hot food be served hot and cold food be served cold. This includes heating or chilling the plates before the "Plate-Up" process begins. "Fresh Plate-Up" is the format we use. This means the items are cooked ON SITE just prior to plate assembly then delivered under 3 minutes to the guests. It is the little touches (and her sauce reductions) that make a difference. Multiple entrées are not a problem and vegetarian entrées are always expected.
So sit back and enjoy your table guests, great service and a wonderful meal !
Stacked Tomato Salad
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Filet Mignon & Crepe
grilled ~ trumpet royale mushrooms ~ new potato crêpe
~ baby carrots & roasted asparagus
~ petit syrah wine reduction
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Pyramid of Berries
rings of caramelized puff pastry stacked with fresh berries & pastry cream ~ mango & strawberry sauces |
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