Gert and I like dining here. We make the haul to enjoy the six-course meal. The chef selects the courses save the entree. Meals run $40-$50 and the menu changes weekly.

Along with the meal are two wine tastings. These are selections from the winery. Gert is partial to the blueberry champagne. The cabernet is very good. Even though it is not a varital, I like the Royal Rouge.

Only once have we dined here where we were not thrilled with the food. It was an autumn menu. Nothing was bad, it just was not the wow it normally is.

We dined here about a week ago and all was superb! We began with a crab and risotto encrusted with panko. It was served over a lemon sauce. The next course was a potato leek soup. It was the finest I’ve had. That was followed by chicken wontons served with a miso-hoisin sauce. There was then a blackberry sorbet in champagne before the entrees were served.

Gert had a lamb tenderloin Wellington. It was perfect! The pastry dough was perfectly cooked with the spinach tucked inside above a wonderfully prepared tenderloin. It just melted in the mouth. I had a filet with a black bean sauce. It was perfectly cooked. All night we noticed those two dishes were served to just about every table.

After dinner the salad was served. That night it was a poached pear atop a bed of spring greens with a pear dressing. It was excellent.

For dessert we opted for the lemon trio that had two lemon custards and a parfait. If left to me, I would have selected the apple hazelnut crème brûlée.

We love this restaurant.

For a real treat, arrive early and take a free tour of the winery. After the tour, you will be parked in the tasting room. Here is where you will set the tempo for the rest of the evening. The wine flows and it only stops when you saw when.