Even after dozens of visits over the years, the lovely old mansion never fails to dazzle or make us feel special. Our beautifully presented appetizer was a large portion of creamy burrata with small heirloom tomatoes (properly peeled) accented with flash-fried basil leaves plus a drizzle of balsamic vinegar, all arranged artfully on a rectangular plate. Likewise artful: four juicy little lamb chops topping a smear of hummus iced with tabouleh, plus pita bread and tzatziki sauce. The finale was a small lemon tart with blueberry compote and a quenelle of blueberry sorbet—a lovely composition.
Cuisine: New American