THIS RESTAURANT IS CLOSED Circe Restaurant + Bar

THIS RESTAURANT IS CLOSED Circe Restaurant + Bar Restaurant Review:

Executive chef Nathan Feldmiller’s focus is on seasonal, contemporary cuisine presented on a menu that changes weekly. His duck club sandwich, made with duck breast, bacon, lettuce, tomato and Brie, stands several inches tall. Feldmiller deftly serves up dinner entrées that are balanced between fish and meats, including scallops pan-roasted with white beans, chorizo and smoked tomatoes and Berkshire pork schnitzel with porcini mushroom sauce and pistachio fingerling potato salad. Sunday night prix-fixe dinners are served family-style. Brunch is a lively mix of traditional---think french toast and eggs Benedict---and non-traditional, including roast suckling pig hash and finnan haddie potato cakes. Pastry chef Anna Morrow follows suit with a chocolate trio of bittersweet chocolate pudding, warm milk chocolate-hazelnut crêpe and white chocolate torte. There's also a fine olive oil cake with orange cream and rhubarb. The thoughtful wine list contains a good mix of old and new world wines and many selections from smaller vineyards.