(From January 2012)
After an uneven start the operating team has upped its game at this intimate venue, putting it on course to be competitive with the best dining rooms in Port Aransas. We were pleased with the service and impressed with the food, which were little works of art. The scallops were sauteed with a medley of herbs and served over mushroom-flecked risotto; lighlt crusted crab cakes came with a piquant chipotle remoulade; and a top-quality steak was nicely grilled and complemented by Black Forest mushroom sauce and potatoes Savoyard, a hearty variation of scallpoed spuds. Perhaps most impressive were the desserts: an excellent tiramisu and a "key limon" pie with a layer of lemon cream over a layer of lime cream. Bar.
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