We were first presented with an amuse-gueule, a bite of beet cured salmon and a little sake cup of potato soup, all cleverly presented on a green Japanese-style plate. A very nice touch, and not often done around here, the amuse. This was followed by our first courses of Oyster Soup and the Duck Confit Salad. (I am trying to remember all the little details of the meal, but since we didn't have a tape recorder ala Frank Bruni, you will have to forgive me for some lapses of memory.) Anyway, the oyster soup was warm with Sherry and held a sweet, fat oyster which I was forced to share with Kevin. The Salad - a huge bowl of romaine lettuce - was tossed with chunks of duck confit, gratings of apple and cheese, slices of cucumber and orange in a very slightly orange-y vinaigrette. Aside from the fact that I felt maybe the romaine was the wrong lettuce for the dressing - it was very, very light and I think romaine is better with a heartier coating - it was very good would have made a fine, light main course. The only thing competing for my attention was the basket of warm, crusty rolls that threatened to ruin my appetite when I couldn't resist them... But, never fear, we managed to continue on...

Vickie soon came out with our entrees and they were as good as the starters as promised. Kevin had a fish that was new to him - Australian king fish - which turned out to be quite a flavorful piece of fish, cooked perfectly, with a mustard sauce and layered on a bed of Brussels sprouts and purple potatoes. A beautiful plate, lots of style and appetite inducing colors. My shrimp salad was just how I like it - whole shrimp with a creamy dressing on naan with a sprightly green salad alongside. It was great.