I started with an appetizer of seared Foi Gras (fattened duck liver) served over a bed of spaghetti squash and finished with a blackberry coulis. Weave and China both had the house signature salad, a mix of fresh field greens tossed in a black truffle vinaigrette. Jed had the "Crab Yummies", a mix of fresh Maine crab and cream cheese in phylo pastry.

Although the sea bass with chipolte hollandaise and the chef's special of large sea scallops over a bed of tasso grits was very tempting, we all opted for the filet mignon accompanied by a bottle of Trefethen Merlot from the Cafe's reserve list. By virtue of ordering from the reserve list (which unlike restaurants in Buckhead actually contained some real bargains) the merlot was served in large, long stemmed, crystal, wine goblets that added an extra touch of elegance to the evening. The filets were cooked perfectly as ordered, mine and Weave's a perfect medium rare and Jed and China's med well.

We capped off our meal with a piece of the specialty of the house, the raspberry white chocolate cheesecake, fresh coffee, and a nice tawny port.

Our server was flawlessly efficient and professional yet very friendly.