We just returned from one very special meal. Greg, our sever, was outstanding as was the meal itself.
Love that the chef allows for half-salads (I had the half-iceberg salad w/blue cheese, bacon bits and other wonderful toppings; my husband had the beet salad). The beet salad was different than most; the chef prepares the beets by oven roasting them with sugar - this softens the beets in a most novel - and delicious way.
For our entree, I had the jumbo scallops and they were indeed jumbo - and delicious. Served over asparagus and risotto. Yum. My husband had the Chilean Seabass - outstanding. He shared a bite with me and it was divine.
The chef came by and we complimented him on his craft - told him how wonderful both entrees were. Turns out the seabass has been the number one entree since the restaurant began many years ago. Now it will be one of ours too.
Dessert (sorbets of a different taste color - strawberry, salted caramel and mango) completed just a superb meal.
We always look forward to returning her when we're in the desert - I'm already salivating.
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