On a recent lovely evening, dining under the striped awning surrounded by trees seemed magical. We happily overdid it, with two of us sharing the ample cheese and meat board: flatbread; Swiss, cheddar, and blue; assorted meats, including a rosemary ham, sided by jalapeño jam. Wood-fired artichokes with herb butter and chimichurri also pleased. One of us went for a tender hunk of beef filet topped with sweet berry balsamic reduction, all resting on blue cheese risotto. The other chose a thick slab of red snapper (a tad underdone for us) on basil pesto rice with haricots verts and champagne beurre blanc. Servers are cordial and well trained.
Cuisine: New American