the evening was a newer server sitting and folding a tub of napkins at the table next to us, which always takes away from the ambiance and feeling of celebration. Eating out is an experience, one that shouldn’t involve watching the employees complete their side work at an arm’s length away.

When the entrées arrived, the first thing I noticed was the fish staring at me. I covered its head before taking my first bite, since its stare made me think of the waters it had swam before reaching my plate. I overcame my guilt quickly, though, as the tender meat crossed my lips. It was fantastic! The trout meat itself was very thick and melted in my mouth. It included a rich crab stuffing and was topped with an exquisite sauce. I was very happy with my choice and only ventured away from it for a quick moment or two to try the other entrées.

Jon’s lamb was amazing and was cooked perfectly to a medium rare. The au gratin potatoes were layered and stacked with crispy cheese on the outside. Everyone was pleased with the lamb, and Chef Jon’s big contribution to the review was “I love meat and wine.” The duck was delicious as well, also prepared perfectly, and I really enjoyed the fruity sauce. Our friend, however, really loves the taste of duck and thought that the sauce overwhelmed it a bit. I’m a sauce lover and was happy to drown each bite in the dark berry sauce.