Warm Focaccia bread was brought to the table.
Our server, , was excellent. The presentation of every course was outstanding.
For our first course, Jay selected the oyster bisque special which was delicious. Ken ordered the shrimp and ??? salad, which was excellent. 
For entrees, Ken ordered the filet mignon, and Jay order the rack of lamb. Both were perfectly cooked and melted in our mouths. They were so good we neglected to get a picture of either dish.
We ended with a 3-cheese selection, which Jay had been anticipating all evening. We left the chef decide. Pecorino cheese with truffles (Pecorino Toscano
Italy, sheep’s milk, mildly tangy, nutty olive notes), gorgonzola (Gorgonzola Dolce
Lombardy Italy, cow’s milk, buttery with a piquant finish) and an Irish cheese went perfectly with our wine.
Ken pulled out the "good stuff" since this was a special occasion.
We finished both bottles of wine (with the exception of a glass which we sent to the chef), which left Jay a bit loopy for the rest of the evening. This restaurant is one of Jay's favorites.
