From the moment you park your car and stroll down the courtyard you realize you’ve discovered a special place. You are graciously greeted when you arrive. The music level is perfect. There are fresh flowers on every table, and artistic touches are everywhere, from the colorful lighted wine bottle displays to the black and white drawings of far away places that adorn the walls, hinting at the exotic spices in the dishes you are about to enjoy.

There is a sense of family here. Everyone has the same goal—they are eager to ensure that your dining experience here is a superb and happy one. The majority of the staff has been here from the beginning, including our server Heather, who shared with us that Bram and Geraldine are the best people she has ever worked for. The service is friendly and anticipatory, keeping a step ahead of guests needs and meeting them.

The menu (which changes often to take advantage of seasonal offerings) arrives welcoming you with your name printed on it—a lovely touch. Along with a complimentary sun-dried tomato tapenade with crusty bread slices for you to nibble on, as you peruse the tantalizing menu and wine list. Ah, the wine list—varied and exciting. It offers interesting selections from France, Italy, California, Washington, Spain, Australia, South Africa, Canada, and Israel. Many of them are available by the glass, a good way to discover new tastes and perhaps a new favorite.

Executive Chef Aaron Wysocki oversees the kitchen and a staff of formally trained chefs. For diners with a discerning palate and an appreciation for subtle infusions and complex combinations that meld seamlessly without overpowering, this is a “foodies” nirvana! Freshness of food, excellence in preparation and presentation, and a philosophy of seriously sublime food in a relaxed atmosphere sets this restaurant apart.

Everything we tasted was outstanding. We began with appetizers; oven-roasted seasonal vegetables, chick pea humus, and toasted pita bread; and Ahi tataki tempura, served with a cucumber noodle salad, a ginger oil wasabi drizzle, and sirachi (a spicy red sauce). We proceeded to the heirloom tomato stack with ribbons of shaved asiago, baby greens, fresh herb vinaigrette, chives, and sun-dried tomato oil.

My dinner companion sampled the Maple Leaf Farms roasted duck breast with goat cheese polenta, spinach, and balsamic cranberry glaze. He also tried the New Zealand rack of lamb pan roasted with saffron orchiette, lightly sauteed fresh fennel bulb and an aged balsamic reduction. I had the Atlantic salmon, charred costa palm hearts, roasted fingerling potatoes and dill-saffron emulsion and enjoyed it. Also wonderful are the fresh prawns peri-peri (a South African spice), served with basmati rice, spaghetti vegetables, and a white wine pan-reduction.