Starter: Oranges with honey, Spanish olive oil and mint. A fresh balance of flavors.
Entree: Roast pork stuffed with gorgonzola and hazelnuts with sherry cream, with roast fingerling potatoes, corn, red bell peppers and green beans. My pork was on the dry side, although my tablemates cheered their entrees.
Dessert: Chocolate marquis, covered in hazelnuts. Said one tablemate: “Chocolate is to me like heroin is to Keith Richards.” Guess he liked it. Not wanting to indulge in too much of a good thing, I managed just one bite of the dense, dark chocolate square. Chocolate filagree, sprayed gold, beautifully offset crushed hazelnuts around the edges.