News Tribune restaurant reviewer Ed Murietta described the roasted duck and spinach salad: "tender dark meat and maple balsamic vinaigrette where it belonged-on the side... desserts are made in house. I couldn't resist moist and dense carrot cake...small but interesting line up of red and white wines by the glass, and enough bottles under $30 so you won't get sticker shock" ("Ed's Diner," Feb. 14, 2008) On Sundays a brunch favorites buffet augments the cafe menu. Catering is available with no time constraints, call now to set up a catering consultation or to reserve a table in the cafe!