Arthur Durham co owner and baker make such wonderful bread that I do not mind the extra charge for it. This was a her bed focaccia with a crisp crust and soft crumb . Dipped in Chef Chettos marvelous olive oil and balsamic mixture I could make a whole meal off of it
The entree was a magnificent piece of halibut in a sliced potato coat made to look like scales. It sat on a bed of fresh spinach on a lake of dill lemon butter sauce. The fillet was cooked just right. The contrast between the crisp salty potatoes, the sweet rich fish, the slightly bitter greens and the tartness of the sauce made for a great combination. The gestalt of the dish was more than the parts.
A espresso with my dessert set in the right mood for the rest of the afternoon. The espresso here has perfect crema and tends to be a little more bitter than most. For me this is a good thing because it set off the sweetness of the dessert. A prime example of opposites making for a better product
For dessert I had what the menu calls Frozen Nougat with Dried Fruit and Nuts with organic apricots, cherries, toasted almonds, walnuts & coconut folded in a light honey mousse. I would call it a semi-freddo of the first degree. Light, cool and creamy without being too rich with the contrast of the crunchy nuts adding to it. They finished it off with a raspberry and strawberry garnish then got fancy with puddle of raspberry sauce with creme anglaise hearts in the puddle. It was not inexpensive but it was something I felt I deserved.