The interior is all pastels, while tables are dressed to impress and well spaced. The drinks list is impressive. Varieties, vintages and regions are well spread and single-glass selection is good, though in parts pricey. The menu is classic middle European meets retro meets silver service establishment hotel.Starters and entrees include oysters five ways, soups, grilled quail and several salads. Main courses follow a traditional meat/poultry/fish with sauce or demi-glaze path. Offerings include a half duck a l'orange, off-the-rib steak with bordelaise sauce and medallions of filet mignon with three sauces. Profiteroles, brandy snap baskets and a creme caramel are among dessert offerings.
European
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