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Restaurant Eve Restaurant Review: Owner-executive chef Cathal Armstrong has created a dazzling assortment of dishes, both in his dressier Chef's Tasting Room and in the more casual Bistro. In the sun-washed downstairs dining area, enjoy such luscious lunch preparations as the Eastern Shore corn bisque---rich in texture but delicately seasoned---before tucking into such entrées as the seared loin of Shenandoah lamb with roasted apricots, a bowl of bouillabaisse, an Irish BLT, and the seasonal special soft-shell crab sandwich on crusty bread with rémoulade. For dessert, how about a wedge of birthday cake (just because), or a spiced pineapple dumpling? Or if you are a fool for lemon anything for dessert, order the chocolate-and-lemon terrine and relish the chocolate fudge paired with lemon cream. Bistro dinners offer just as many tricks and the menu may include a butter-poached Maine lobster with lemon gnocchi or prime rib-eye of beef with potato galette. But should you select the pricier prix-fixe menu in the chef's own dining room, expect to enjoy five courses of wildly imaginative fare, like corn nut-crusted Maine diver scallops or stuffed quail with brown figs and foie gras.