Few places in town serve such an elegant lunch in such refined surroundings. A current favorite starter from the quarterly-changing menu is the martini glass brimming with poached shrimp in a tart bath of pureed avocado and diced mango; green onion and radish supply satisfying crunch. Our fish of the day this time was two filets of silken ruby red trout atop a deconstructed salade niçoise; the perfectly poached egg resting on baby spinach leaves broke to bathe the accompanying artichoke hearts, olives, charred tomatoes, and roasted petite potatoes. Pan-seared airline chicken laced with pale sherry, leeks, and thyme bore a lush crowd of tender oyster mushrooms and fried leeks.
City: Fort Worth