[The chef's flatbread rotates recipes.]
For my entree, I was tempted by the Green Circle Chicken delivered to a nearby table. It is prepared with rosemary, lemon and garlic and served with asparagus. Dishes also range from a pork tenderloin to venison, lamb loin and a four-beef burger. Wood-fired steaks are a specialty, and we could smell the aroma wafting across the rooftop.
But I couldn't resist the halibut, which arrived in an ample sauce brimming with foraged mushroom, delicate white asparagus, corn kernels and mild fennel. The dishes' generous portions meant leftovers to savor the next day. We capped the meal with an outstanding cappuccino that was frothy, hot and richly flavored.
We hadn't left enough room for dessert, but we did peruse the menu for a return visit. On the list was a salted candy bar of chocolate ganache, shortbread biscuit and almond nougat; assorted macarons; creme brulee in a selection of huckleberry, streusel, pomegranate or meringue; and a melon fantasy composed of varied melons and pistachio. Catching our eye was an elaborate key lime pie with accompaniments of coconut cream, coconut sorbet, passion fruit and macaron.