The dinner food was good but not evenly heated. The ribeye was warm and the layer of blue cheese on top was too thin to enjoy the expected flavor. The sauteed onions overpowered it.The cream spinach was hot and very tasty. The baked potato must have been previously heated and was not adequately warm. So almost warm, warm and hot were the temperatures served on my plate from the kitchen. I also note that it was not busy when we were there. More disappointnig, was our waitress was being trained by a senior wait staff member who guided her on serving our bottle of Sonoma Cutrrer Chard. She explained how to let the person ordering taste it before pouring for others and then poured. The bottom line is she served us a room temperature bottle of chardonnay. I later explsined to our server, who was attentive and polite, that she should never serve warm white wine with dinner. She quiclkly got ice and a bucket to cool it down.
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