I'll cover the menu first, with pictures, then have a couple of rants. Feel free to skip the rants.
First course was a simple baby greens salad with cucumber, red onion, feta, and tomatoes. Dressed with a light but flavorful dressing. This was paired with a blend of Semillon and Sauvignon Blanc wine.
Second course was an extremely savory ground veal kabob with curry seasonings, paired with a flavorful red.
Third course was the quintessential comfort food, high style. Boneless chicken brest with attached leg; grilled and roasted. Served with mushroom risotto and roasted pan juices and a surprising pairing with red wine.
And dessert! What a dessert -- chocolate ganache tort with a thin crispy crust and raspberry coulis; served with a Kopke port.
1. Show up on time! This weekly event is clearly advertised with a 6:30pm start. The restaurant very generously waits for people to show up, shifting the whole prep and delivery schedule awry. In addition, those attendees who do bother to show up on time are left waiting, waiting, waiting.
2. If you make a reservation, commit to it, or do the restaurant the courtesy of a 24-hour cancellation, NOT a 60 minute before the start cancellation. You do realize that the chef and staff prep according to the reservations, ordering ingredients, meat, and wine at least a day in advance. For 13 people to cancel an hour before the start is the epitome of selfish and rude behavior.