Amateur cooking at best.

This place reminded me of eating at a restaurant started by someone who watches a lot of the Food network and thinks they can cook professionally. From overused inedible garnishes used to mask the insecurity of the Chef`s cuisine, to severely over cooked crème brûlé made with too few eggs (the recipe was written on the wall) this place was a disappointment. The salmon “en croûteâ€� with mustard was simply overcooked salmon with a mustard sauce that overpowered the salmon so much that if felt as if we were eating a spoon full of grainy mustard. I`ve never seen a dish that could overpower the taste of salmon like that. Negatives aside, the positives included the location, atmosphere, decor and entrees which we enjoyed. Unfortunately I don`t think we’ll be back any time soon.