Two adjacent restaurants: Restaurant Solmer (Portugese fare) & La Sauvagine (French fare), joined forces. You can order from either menu.
The service was fantastic. We called ahead so there was no wait. We had a choice of sidewalk or inside table.
We went for the inside.
Below is the best Escargot I can remember tasting in any presentation.
We started with the Escargot, a multi-game patte, then Shelly ordered Dover Sole which is sautéed then de-boned table-side. Ray went for the Fillet Mignon Flambé, completely prepared table side by Manuel, including the vegetables and a magnificent sauce. Manuel at work … this is his specialty.After dinner we went outside for some fresh air with our master chef, Manuel. He and his team combined to give the best service.
Click to see the video of Manuel at work!
This was an early celebration of Shelly’s 39th birthday next week.
