They are homemade and given what the menu called a "magic presentation."

A huge sheet of plastic was handed to me called a menu, which took a good five minutes to de-code.

Consider the shellfish extravaganza that the menu calls "a world view of seafood."

These appetizers are so big that a sensible person might just begin with what the menu calls "sides."

Both dishes were awash in brown gravy (no matter what the menu called it).

But he doesn't tell them the crucial ingredient; his menu calls it by the French: crepinette.

What the menu calls delicate lobster bisque lives up to its name.

What the menu calls "the salad" and described as being chopped is not.

Start the meal with what the menu calls "a simple green salad."

The menu calls for more than two ounces of black truffles a person.