Chef David Kesler, a graduate of the Epicurean School of Culinary Art in Los Angeles,
and his staff, are accomplished and can prepare any dish the guest may desire. The presentation of each is glamorous, truly a picture on each plate, garnished with individual accompaniments. Service is both impeccable and friendly.

On any given day, Chef's Special may include items such as John Dory, Lake Superior Whitefish, Dover Sole, or Trout baked in puff pastry with lobster stuffing.  Fresh Norwegian salmon has been added to the menu, and it is served poached or broiled, with fresh tarragon sauce.  Live lobster from Maine, fresh scallops with mussels and mushrooms, and shrimps in orange sauce are also among Les Poissons et Crustaces.

Beef tenderloin has traditionally been one of the glories of the kitchen, and a recent sampling was as rewarding as ever. Delicate and exquisitely tender, these Tournedos Forestiere were a paradigm of their kind, set off to perfection with shallots and mushroom sauce. A roasted pheasant on wild rice with currant jelly and cream, sounded superb, but remained untried. Also, noteworthy among the entrees was the Grenadin de Veau Florentine, milk fed veal on a layer of creamed spinach served with two sauces.

Dinner begins with a selection of superb hors d'oeuvres, caviar, of course, either beluga or sevruga malossol, served with traditional garnish and ceremony...

There are often specials such as smoked Canadian salmon, or escalops of fresh salmon marinated in lemon, lime and tarragon sauce, offered on sliced avocado. Wonderful plump snails are served in a copper pot, scented with wine, butter and garlic sauce, A picture-perfect cold seafood terrine comes with two sauces, and there is pasta tossed in cream, seasoned with fresh basil, and garnished with fresh seafoods.

Sometimes we offer a rich consommé with vegetable julienne, flavored with port wine and covered with a flaky puff pastry, a deep and intense onion soup with Xeres wine flavor, topped with a gruyere crouton. Best of all is a smooth and creamy lobster and shellfish bisque, laced with fine armagnac. Spinach salad is splendid, with just-softened leaves bathed in a light tangy dressing, and a variety of greens are topped with fresh vegetables in a special Cellar dressing.

Duck breast is sautéed and served in its own juices and an orange sauce. Veal Oscar is served classical with Asparagus and Crab Meat, laced with Sauce Béarnaise.