Those looking for something different won’t be disappointed with the selection of seafood and other entrees, which are served with sides and sauces chosen by the chef to complement the dishes. Favorites include house-cured and smoked Tazmanian salmon, pan-roasted chicken and rack of lamb. And Westover said guests who want to try something new are always pleased with daily appetizer, beef and fish specials.
And while the food is clearly the focus, making sure guests enjoy the experience is job number one, she said. “Hospitality is our goal. This is not an inexpensive restaurant. We understand that this is a special place for people to come and we want to make sure they get their money’s worth not just in the food we serve, but in the atmosphere and the personal service.”
To do that, servers take part in seminars once a month, tasting food, pairing it with new wines and bourbons, so they can recommend the best possible combinations to diners.