A couple of my former employees work there so I asked one of them to set up a lunch for us. I had asked that we not order, that the chef send us whatever he thought was a fair representation of dishes, so that we could get to know his cooking style. Also, knowing that it was Sunday after a hard Saturday night, I sent word to keep it simple.
We arrived about 1:45, just before the close of their brunch seating at 2:00pm. I let them choose the hour of our dining to best fit their reservation book. Despite it being a rainy Sunday, the parking lot was nearly full when we arrived.
|St. Innocent Pinot, A Gift|
|Smoked Salmon, Avocado Mousse, Egg, Pickled Ramps|
|Chanterelles, Braised Chicken, Frittata|
|Crepe, Goat Cheese, Honey, Walnuts|
|My Lovely Annie|
|The Star of our Meal|
|Relaxing Outside, Barbaresco in Hand|
|The Ashby Grounds are Beautiful|