There were certainly culinary highlights, including the cocktails (Aviation, Rob Roy), a nicely seasoned, charred hanger steak, and a unique oatmeal crisp for dessert. But the calamari appetizer and lamb chops special were unremarkable in their flavor, presentation. In all, I get the value proposition of serving locally grown food. Great. But at these prices, I expect more consistent artistic interpretation of culinary offerings.
BTW, how can a restaurant run out of scallops and rib eye? I would have ordered the former. Also, the valet (contracted to a third party) was awful; after 10 pm one has to walk a city block to find the valet attendant - not convenient, especially with 6" of snow at 5 degrees F. :(