Heidi's carefully-crafted menu changes seasonally but it always has one vegetarian or vegan appetizer and entree. The winter menu currently features a butternut squash and potato soup with plum oil, brussels sprouts and pepitas as well as an entree of house-made tofu served atop red lentil puree with apple and rutabaga sauce. The other offerings are heavy on the meat and seafood but with new menus every season, vegans and vegetarians will be able to find new dishes to try with relative frequency.
Chef Stewart Woodman is one of the local media's most talked about chefs and his restaurant does not disappoint. Small, intimate and elegant with nearly flawless service, it is the perfect venue for special occasions (but not large groups). The food is plated with precision and creativity and the layers of flavor embedded in each arrangement are a joy to discover.
The serving size, as seems standard for more upscale restaurants, is very small so expect to order multiple courses or to sample heavily from the bread plate. If you have the money, it's well worth investing in an experience here.
On my visit last night I ordered the soup and the tofu - all were delicious and so unique. I ended the evening with cherry sorbet topped with marigolds, a wonderful fusion of sweet, tart and floral. I would give it five stars only if it had a few more options for vegans but it is still one of my most delightful dining experiences.