Had dinner reservations on 7/3. With the new normal of COVID19 Pandemic, you're required to make reservations and cannot walk in or wait in the lobby. You have to wear a mask otherwise they will not let you in. When we arrived, we called to let them know we were there and we were able to go right in for our reserved time. Upon entry, there was a large jug of hand sanitizer available to use. Also, parking lot is gravel so there aren't any parking lines to park within. Only trouble with that is people can't seem to figure out proper spacing between vehicles - i.e. they can't park.

We were cheerfully greeted by the masked host who led us to our table. Lighting was dimmed but it wasn't so dark that you couldn't see. It was also quite busy with the amount of people that were dining. Attire is casual even with white linens on the tables.

Our masked waitress Heidi was great! She was quite personable, incredibly friendly, and very attentive, which made our dining experience that much better.

We decided to really splurge and got the beef chili nachos to start with. While we were waiting we were provided with warm bread, butter, and a whole roasted garlic bulb. The garlic was easily spreadable onto the warmed bread and was great with the butter. When the nachos came out the portion size was much bigger than we had anticipated. It came with guacamole, sour cream, and pico de gaillo. It was covered on cheddar cheese, beef chili, tomatoes, jalapenos, and chunks of the tomatoes from the chili. The chips were pretty thick but it worked well with the topping. It wasn't salty at all and had the perfect mix of zing from the lime juice in the pico de gaillo.

For our entrees, we ordered the hot lobster roll with the truffle fries and the paella with seared scallops. Both dishes were delicious and weren't salty. The seasoning for the paella was perfect, didn't have an overbearing amount and the scallops were tender. The hot lobster roll came with a sherry butter in a boat dish. Lobster was sweet and the sherry butter made it sweeter. The truffle fries were greasy at all and came with both ketchup and a mix of buttermilk ranch dressing and horseradish, which the latter was a perfect pairing for the fries.

For dessert, we had the Xango. This dish was probably the best out of everything we had. It was a slice of banana cheesecake, wrapped in a flour tortilla, deep fried (again wasn't oily or tasted like old oil), and dusted with cinnamon sugar, caramel sauce, and had a side of whipped cream. Whipped cream tasted like it was homemade and not from a can. It wasn't overpoweringly sweet at all.

Highly recommend going for dinner!