Our group of 12 business travellers dined in the private room on April 30th, which is a most comfortable, quiet setting.
Giant plates of jumbo shrimp were served as appetizers. What was special about these dishes was the bed of sharp shrimp sauce and possibly shredded cabbage that the shrimp were lying on. Possibly the best, and sharpest, shrimp sauce ever.
A second appetizer appeared in the form of meatballs n tomato sauce, covered with cheese; tres ordinaire, as the French say.
A greed salad with a remarkable blue cheese dressing was served to all.
Then came the true
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