This very French restaurant offers romantic, Old World charm with cuisine prepared by a Cordon Bleu-trained chef. The preparation and presentation are excellent. Appetizers include foie gras and filet mignon tartare. The 24-ounce Dover sole entrée comes straight from the English Channel and is de-boned tableside. The bouillabaisse is a signature entrée-lobster tails and shrimp. The menu also features five different filet mignons.
