Chilled Oriental salad ($5.25) was an excellent appetizer of cellophane noodles with bites of chicken breast, chopped tomato and country-fresh peeled apples, all heaped on crisp rusks and gently touched with sesame oil and a hint of tamari, the distinctive Asian soy sauce. With a light dusting of parsley flakes and a dollop of mustard for dipping, the flavors were compelling.
Angel hair pasta ($6.75), equally memorable, was a casserole dish of al dente pasta, green peas, prosciutto and fresh mushrooms happily bubbling in a rich cream sauce slathered with cheese and sprinkled with parsley. Warmed, fluffy white rolls came with a ramekin of unsalted butter.
Dinner began with a complimentary dish of thin cucumber slices, sweet onions and carrot shavings in a marvelous, tangy marinade to awaken sleey taste buds.
Loin of pork a la piquante ($13.95), an unforgettable rotisserie special, was five delicate medallions - so tender they could be cut with a feather - glazed with Dijon mustard and honey and sauced with an intense veal-white wine reduction.
Scallops kabob ($14.95), a skewer of lighter-than-air deep sea scallops separated by fresh tomato and green bell peppers, was coated with excellent hollandaise and parsley. Crisp broccoli flowers, peeled potatoes and thin zucchini rounds smothered with slithered almonds and garnished with fresh watercress came with both entrees.
A "Viennese sweet table" offered irresistible delights, notably an orange-soaked bundt cake ($4.50) moist with California raisins and presented in a shallow pool of creme anglaise. Rich chocolate genoise (also $4.50) was filled with chocolate mousse and coated with chocolate icing and toasted almonds; quivering-fresh creme caramel ($4.50) in an intensely flavored caramel sauce was prettily decorated with a plump strawberry.
