Justin suggested desert, which we couldn’t pass up Chocolate Lava Cake with Pistachio ice cream and Bananas with chocolate ganache toffee with vanilla ice cream. The chicken was a strong dish with a Smokey finish to the glaze. My wife ordered the Lobster tails and they were very nice South African tails with sweet potato gnocchi and root vegetables. The Chilean Sea Bass was delicate, seared and sautéed nicely, served over a tomato chili pepper sauce with rice and chorizo, avocado purée and small grilled asparagus. The fried calamari was fresh and served with a smokey tasting cocktail sauce, which was different from the norm. The presentation was perfect and natural, served in the shells and topped with tobiko and lime. They are delicate medium scallops and not the East Coast larger Scallops that you might expect, but you won’t be disappointed. The Baked Peruvian Scallops were baked to perfection.

We started with specialty cocktails and a bottle of Cakebread. This visit we expected to be a little different with COVID restrictions, but our waiter, Justin. We ate here two years ago for a graduation dinner for our son who is a Chapman Graduate and we were very pleased.

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