Owner and Head Chef Tim Lan draws from his culinary training in Southern China and his travels across the globe to craft a menu that fuses the best of Asian, American, Italian, and French cuisines. Guests take places at tables clad in crisp, white linens before being serenaded with soft classical music⎯suggested by dining experts as a natural way to increase feelings of fanciness.
Diners receive elegantly plated feasts of lobster ravioli, lightly breaded general tso's chicken, and crab-cake sandwiches free of harmful trans-fats and crafted from many organic, hormone-free ingredients. Vegetarian plates and gluten-free options, such as brown-rice pasta with salmon and pesto, satisfy both taste buds and dietary demands.
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