two thumbs up by aries2551
27 contributions on Nov 9, 2008 we agree with all the Good things said by the positive reviewers...........and just can't figure out the negative reviewers.....'restaurant week' made it an even more special evening too, because of the value.... provided bytripadvisor.com
French Cuisine. by cyndi c. at InsiderPages by Contributor on Nov 9, 2008 Very varied menu from wild boar to a simple delicious scallop dish. It is perfect for that special occasion meal. Do not turn down the souffle. They ask if you want it at the beginning of the meal when you are not thinking... provided bycitysearch.com
No title by awsm123 on Jan 25, 2008 One of the nicest places I have ever dined at. Normally I am a pretty fast eater, but on this occasion I took my time enjoying the combination duck liver pate, followed by Filet de Boeuf with a Gorgonzola Sauce, and great... provided bylocal.yahoo.com
No title by Stnkyjoe on Apr 16, 2009 Classic French restaurant in an Inn. Beautiful decor. Superb staff was well informed & inobtrusive. Foie gras was amazing. Carpaccio, mushroom bisque & ratatouille ravioli were delicious. Duck breast was tender & cooked to... provided byzagat.com
My Favorite Restaurant in Newport (and I'm local) by Baseballlnut
12 contributions on Aug 5, 2008 This restaurant is always a pleasure to visit. My wife and I normally go here for our anniversary and for celebrations. The atmosphere is perfect and the food is always excellent. As with any good dining establishment in... provided bytripadvisor.com
Reserve your table now! by harddriv on Mar 18, 2008 For our entrees we tried the special of the night, Veal Kidneys, which were a rare treat - I was impressed by the delicacy of the hearty portion we were served. We also tried the coffee crusted duck breast which was packed... provided bycitysearch.com
No title by Kate R on Sep 26, 2006 We started of with a glass of champagne of course, perrier jouet, I think. I started with escargot in a creamy lemon, garlic, cream sauce with parsely, which was nestled in this deep flaky pastry with a lid, I believe this... provided bylocal.yahoo.com
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