Together, the culinary duo has 40 years of experience. Shannon says he prepares menus that reflect his travels and experiences, describing his restaurant as a "contemporary American grill with continental influences and an easy Southern slant."
He enjoys making food with a fresh twist like the Atlantic salmon surprise baked in strudel leaves with dill butter sauce. Main courses run $14 to $22. The dessert menu is prepared daily and has included lemon saffron tort with chocolate pecan crust, and blackberry/raspberry shortcake with white chocolate mouse.
Wine lovers can choose from a list of more than 40 labels, many at $5 a glass. Lord says he makes wine a priority and wants to introduce patrons to selections not readily available in Richmond.
The eclectic interior reflects the warm personalities of the owners. White orchids line the front window and folk art by Howard Finster, portraits by Jennifer Holloway and vintage paint-by-numbers paintings cover the exposed-brick walls. It's very shabby chic, comfortable with a quirky sense of style that would somehow work for either large parties or intimate dinners. John White
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