[Angus hanger steak – tender and flavorful – was accompanied by au jus, along with a touch of pesto sauce, roasted cauliflower, carrot strips and peas.]
Each table sported the announcement of the addition of prime steaks. We stuck to the main menu, opening with the day's soup, a lobster bisque.
Amply decadent and generously laden with chunks of lobster, the flavorful bisque nicely avoided being too rich. Which meant we could indulge in more favorites we'd spotted including a side of scalloped potatoes perfect for sharing. They arrived with our entrees in a serving piece that kept the confection of melted cheese, a creamy sauce and potatoes warm as we took our time over dinner.
My dining companion chose the Angus hangar steak entree. He raved about the tender and flavorful meat cooked perfectly to order. It was accompanied by au jus plus a touch of pesto sauce and an artful presentation of roasted cauliflower, al dente carrot strips and peas.
I couldn't resist the Australian sea bass, a velvety, melt-in-your-mouth fish crowned by crispy potato strips and accompanied by a superlative lemon butter sauce that just popped. My vegetables also were a hit, and looked beautiful with the richly hued carrots, kernels of corn and sugar snap peas.