Tuna with Olive Oil Ice Cream?!? It was actually yummy!

Mediterranean.  The subdued atmosphere and windowless rooms of this French-Mediterannean restaurant lacks in decor and ambiance, but it does not stop its patrons from coming back for some champagne and fine hand-crafted cheese.

The menu offered a theater pre-fixe 3-course dinner for $92, a price worthy of Chef Terrance Brennan’s cooking.  With compliments from the Chef, they served a mini butternut squash panna cotta with a toasted parsnip stick.  I started with the Tuna Carpaccio “Napoleon” paired with olive oil ice cream, which brought out its savory taste.  For the main course I had a fresh and flavorful Roasted John Dory with Wild Mushroom Cappuccino and topped off my meal with the most scrumptious Sweet Warm Caramel Apple Brioche with Apple Salad & Salted Caramel Ice Cream.  And of course, being a cheese lover, I had to try the Spain cheese flight of Majorero- a semi-firm and smokey goat’s milk cheese; Roncal- a nutty similarity to Manchego; and Valdeon- a rich, creamy, intensely-flavored cow and goat’s milk blue cheese(my personal favorite!).  It certainly was a delectable meal paired with a fruity and full-bodied 2002 bottle of Trimbach Reisling.

I would definitely recommend Picholine for foodies and theatergoers with a palette for fancy dining.  Although the scenery is nothing exciting, the excellent service, appetizing menu, and cheese flights give this culinary experience a 4 out of 5 stars!