Note:  All A ratings were given to superior gourmet food.  A+’s were only given to food that actually made us make noises of joy.  In my roommates’ case, anything that made her cry (in a good way) got an A+.  Above average, very respectable food received B ratings.  C’s were average food that was a cut above McDonalds.  D ratings are of the processed, fast food variety and F’s are things that I would not feed my dog.

SERVER - (Eric)  Eric was very attentive and went out of his way to make sure we had everything we wanted/needed.
NOISE LEVEL – Moderate but not bad at all.  The tables were not too close together.
KIDS – 1/3 of the tables had kids at them.  They were all well behaved when we were dining.  No screaming or running.
ATMOSPHERE – Lovely!  Cathedral ceilings, rustic wood with an upscale feel.  30’s era Lodge style art deco décor.  Not stuffy or overly formal.   Lovely view of the Courtyard and geyser.  Romantic.
COST - Moderately Expensive  $$$

Starters - Warm, textured rolls served with a garlic/onion butter (a delicate sweetness) and a salmon mousse (Full bodied but not overpowering). (A)

Pan-Roasted Sea Scallops with Pasta Spirals and Lemon Sauce - $12 (A+)
(Rated 3rd place – BEST APPETIZER 2001)
This was an AMAZING dish!  The scallops were cooked to perfection.  So many people overcook the scallops and they become rubbery and tough.  These were tender and moist.  The lemon sauce was a dynamic complement as well as the pasta.

Forest Mushrooms with Fresh Pasta Leaves, Goat Cheese and Tarragon - $10 (A)
(Rated 5th place – BEST APPETIZER 2001)
This dish starts in “stealth mode”.  At first bite it seems nice, OK but keep chewing and then all the flavors hit you.  See?  It’s sneaky that way but oh so good.  While mild, the tang of the goat cheese paired with the fresh pasta and the pungent tarragon make this one a keeper.

“Painted Corn Chowder” with Smoky Bacon and Tillamook Cheddar - $6 (A)
An incredible stand out.  This hardy soup was very rich, thick and a satisfying stick-to-your-ribs feeling.  It may be a bit heavy if you have been eating all day or are having 5 courses but then you can share with the table.  I liked this better than the “famed cheddar cheese soup” at Le Cellier.

Field Greens with Goat Cheese Toast and Balsamic Chive Dressing - $6 (A-)
Very nice and light.  The balsamic gives it just the right hint of sweetness.

Mixed Grill of Elk Tenderloin, Ostrich and Venison with Purple Potato-Leek Gratin and Port Wine Jus - $34 (A)
Excellent.  The Elk was light but robust.  The ostrich tasted like “a beef bird” and Bambi, as always, was very tender.  Butternut squash was served with this dish.  I did not find the Port sauce to diminish the dish in the slightest.  Not only was it tasty, it is a hidden Mickey as well.

Grilled Veal Tenderloin stuffed with Forest Mushrooms, Sage Polenta and Porcini-Cognac Cream - $30 (A)
Very tender, excellently seasoned to bring out the flavor of the meat.  The polenta was not only very creamy but cheddar cheese was added for a mind-altering experience.

Chocolate Silk Bread Pudding with Almond/Caramel Sauce and Vanilla Bean Crème - $8 (A)
An incredible blend of bread pudding and flavors.  This is a treat.  A HUGE slice of chocolate bread pudding (no nasty raisins), with good servings of sauce.  Not enough to drown the taste, just enough to compliment it.

Artist Point Cobbler with Seasonal Berries (Strawberries, Blueberries, Blackberries & Raspberries) with Vanilla Bean Ice Cream - $10 (A)
This is not a traditional cobbler.  A very large slice of shortbread with blueberries baked in and the berries and ice cream on top.  Not exactly what you would expect but very tasty and enough to share around the table.

NOTES: I was enchanted and charmed by this restaurant.  A DEFINATE return and recommendation!

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