Four of us dined here last night. The weather cooperated, and we ate on the outside deck. Very nice. With the minor exception of a temporarily forgotten glass of wine, the server did a good job. Now for the food. We had crab cakes to begin, which had a very fine texture, unlike most others where there are discernible pieces of the crustacean. The flavor was good, but the texture was a bit off-putting. The sweet corn puree, jalapeno oil, and avocado mousse which accompanied it were disappointingly small in quantity; in fact, it must've been ""Minnesota jalapeno"" since there was no kick at all. The roasted beet with horseradish creme fraiche salad was one of the better versions of this preparation. Our entrees were a sea bass special for the night and the duck confit gnocchi. The former was overdone and its sauce was microscopic; the latter was a mish-mash of flavors, which served to mask them all, including the duck. Desserts, mostly chocolate, were quite good and priced much lower than one might expect. The main irritant - aside from two servings of overcooked fish - was the paucity of sauces for the crabcakes and the sea bass. We've seen this many times before in many restaurants in the middle-upper and upper price ranges: Why do chefs seem to think it's sufficient (or even artistic) to drop three quarter-sized micro-pools of sauce on plates? It can't cost the establish a significant amount more to serve more. We're not talking essence of white truffle sauce from Alba Italy here. Sometimes, as in last night, the amount is so paltry that actually tasting it is a challenge. Sauces can do wonders for a prep, but not if they're so miniscule. On balance, a disappointing night out.
Pros: Nice deck for dining
Cons: Disappointing provender