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Contribuisci feedbackI really hope we can go back soon! The food was absolutely delicious and very satisfying. Our waiter, Shollom, accommodated all our requests and allowed us ample time to savor each course.
Transitioning to the dining room, we were captivated by the elegant windows showcasing the season's first snowfall. The glassware was perfectly chosen, enhancing the service of the 2020 Domaine du Pélican Arbois and the table-side decanted 1999 Chateau Musar—truly stunning wines that complemented the dishes beautifully. We selected the three-course, restaurant-week prix fixe menu, which included a delightful array of dishes: Fresh Ninigret Oysters, Sea Bream Crudo, Caramelized Fennel Bisque, Foie Terrine with Passion Fruit, "Caçoula en Croûte," and a soft salad with Stilton Nori Vinaigrette, all topped off with Ricotta Agnolotti. Each plate showcased the chef's distinct culinary personality, featuring fresh ingredients that were creatively composed and artistically presented. Desserts provided a perfect finale: a Chocolate Bundt Cake with Caramel Corn and Sour Cherry Ice Cream, alongside a Passion Fruit Malassada with pickled strawberries. The balance of sweet, salty, and acidic flavors was exquisite. It was a beautiful and romantic evening from start to finish. Bravo!
Excellent food, but the dining room is a bit dirty. It's a country club, so it has some kind of vibe.
This restaurant was spectacular. The food was honestly incredible. I didn’t have expectations going in but it blew me away. Perfectly plated, I’d absolutely consider it fine dining. I wish the server was slightly more attentive to get us more drinks. But the food and dessert were the stars of this meal.
This was my first time dining at Nasturtium at Agawam Hunt. My husband and I had dinner here in January 2023 as part of Providence Restaurant Weeks. While we enjoyed our meal and the service was good, we were unhappy with the 20% House Fee that was tacked on to the final bill and was noted in fine print at the bottom of the menu. There was no explanation from our server, or on the menu as to what this fee covered. A little transparency would go a long way. Moreover, diners are expected to tip on top of the fee which makes no sense. While $40/person for a 3-course prix fixe menu seems like a good deal, the fee certainly increases the price. Transparency up front would be appreciated so diners know what to expect, or maybe build the fee into the cost of the meal rather than adding it on as a separate charge.
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