The service was excellent. It may have been the fact that the restaurant being only 40% full as it was the Friday night after Thanksgiving and people were still eating leftovers. We ordered the semi-boneless chicken half and the grilled pork chop. Both were excellent. The juice from the chicken had a slight tang like balsamic vinegar in the mix with the onion and garlic. The pork chop had 2 ribs with the meat between the 2 bones with extra thin fried onion rings on top. The onion rings may have had pecan meal instead of flour mix which gave an excellent flavor. The House salad was something to write home about...with lots of unusual lettuce leaves, extra thin onion slices, and roasted red peppers. The chef sent out a couple of hors d'oeuvres on a half piece of Melba toast for our opinion it contained garlic, pecans, cranberries, crab meat and cream cheese mix. It was very tasty.