“Chef Ricco is a master at his craft. Our busman brought a selection of breads,
including flatbread, raisin bread accompanied by a very tasty
olive tapenade. I ordered the Iceberg Wedge Salad, topped and surrounded by blue cheese, shredded egg, crumbled bacon and
croutons. The navy bean soup was rich and creamy. My steak au poivre was perfectly medium,
generously crusted with peppercorns and accompanied by a deliciously cream cognac sauce.
Our dinner was superb.”