This was an amazing experiance. We ordered 3 cockt...

This was an amazing experiance. We ordered 3 cocktails, 1 appetizer, the trio of soups, 3 entrees. We also found ourselves ordering 3 desserts.

Now, the cocktails were ok, old school style and not bad but nothing to write home about. Our appetizers, now those were something to talk about. The shrimp appetizer had a thick buttery and slightly sweet base with sweet and hot peppers and as well as okra. It was delicious as an appetizer and as a dip for the most ridiculously crunchy bread I have ever had.

The main courses were great. We took two fish dishes and one lamb dish. The lamb had mushrooms cooked in cognac and that idea stand put. It's very earthy and very filling. The two fish dishes were done beautifully. The pecan crusted dish had huge lumps of crab on the plate the grilled fish had a base of sweet peppers and tomatoes. Fantastic experience

The best part of the night was desserts. We originally intended to have one dessert. The famous souffle bread pudding. You have to order this ahead of time and it is worth it. So light and airy with some chewy crumb and a delicate filling. It is served with brandy sauce and it melts in your mouth.

However, after hearing Billy our other waiter talk about the house creme brulee, we just had to order it. It comes out in a shallow green rimmed plate with a powdered sugar design. The melted sugar crust is a little on the darker side and the burnt Carmel taste contrasts perfectly with the rich creamy custard. There is a perfect balance between the carmel and the custard and it melts in your mouth.

That should have been the end of the night until we realized the hotel served the original banana fosters desserts and we wanted the flambe experience. So our waiter Jared brought over the stove, a couple of bananas, butter, sugar and the rum and made a flaming desserts at the table side. His commentry had us in stitches and dessert was not bad.

I think one reason apart from food that makes the experience stand out is the service. We felt the warmth and satisfaction exuded from everyone. Our first waiter Jared had a dry sense of humor that had us cracking up. Billy, an amazing old gentleman would stop over and answer any question we had kept us well supplied. We did tour the kitchen at the end and talked with the chief chef and everyone sounded happy and that really cinched it for me.

This is a night to remember