5 /5 Ken Seibert: We are staying nearby and wanted a good Sunday roast. The restaurant seemed full and active most of the days they were open, but Sunday , nearly empty. We were both looking forward to the roast beef, but there was only one left (which seemed odd because there were so few people there) so we settled on one beef, one chicken.
I was a little surprised that the Sunday roast beef was a steak, and not roast beef, but steak is fine. It was very good. Accompanied by a roast potato, carrots, cabbage and beans, with a small Yorkshire pudding and a cup of mild horseradish. There was plenty of food, enough that I could not finish, and it was prepared very well.
My dining companion had the chicken roast, which was a small quarter, and the same accompaniment as the beef (minus the horseradish). The portion was enough smaller that my companion could finish hers. She reported that the chicken was delicious.
Before the meal, the pastry chef brought out some fresh baked bread, both types of which were outstanding! His desserts looked fantastic, and we selected the strawberry tart to share. The Sunday roast meal was good, but the star here was anything created by the pastry chef.
