Lora Robins Tea House
The wine list was small but good. I tasted two wines to pair with the dish, both for very different flavors. Angoves Sauvignon Blanc, SW Australia, 2001 ($5.25): This is the no-oak white with a slight flavor of greenery that is so good with the variety of sauteed veggies in the dish.
My second wine was the Sterling Chardonnay, Central Coast, 2000 ($5) from California. This has both the oak and body to absolutely appeal to the generous amount of shrimp in the dish.
Chef Chris Savage came by to share his enthusiasm. He was a sous-chef with the Williamsburg Inn and loves having the chance to work with fusion cuisine at his new venue. Lucky us, this was a special that day and his signature dish. I have noticed that it is really easy to rest your legs while enjoying such sumptuous fare. The service was also excellent. If you are going to visit the Ginter Botanical Gardens, it wouldn't be a bad idea to make a reservation, I'm anticipating that they won't be the best-kept secret for long.