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We started off the culinary experience by ordering a bottle of the 2004 Excelsior Paddock Shiraz from South Africa. While we sipped the wine we perused the menu. There are not a lot of choices to be found, but nevertheless the decision was a little difficult~ as everything sounded so delicious. Scott, a longtime staff member was kind enough to thoroughly explain (with mouth watering details), the ingredients used in each dish. He had also personally tasted everything and had a zealous and enticing description to every item on the menu. The soup of the evening was a sherry-mushroom with leaks. One spoon full was all it took to wake up my taste buds, and even though it was not what I expected I could not have asked for a better start to my dinner. My date started her dinner off with the mixed field greens - mesclun greens, grape tomatoes, Julienne carrots, sans red onion, cucumber, and sun dried tomato croutons. Not only was the presentation beautiful, but crisp and fresh ingredients made for a top-notch salad.

We were extremely happy even before our main courses arrived, so when we discovered that our entrees were just as good it was a real treat. Her wild mushroom Napoleon with sherry vinaigrette and Parmigiano Reggiano was light and flaky and full of unusual flavors that worked well together. The dish was perfectly presented in a tower like fashion, layered with exquisite mushrooms and bursting with flavor. (Things that make you say yum...out loud!) I tried the apple wood bacon-wrapped chicken stuffed with apples and white cheddar, roasted butternut squash, Calvados sauce and side of fingerling potatoes. I almost fell off my chair when I first tasted this dish. I was blown away by how well the apples mixed 'flavor-wise' with the white cheddar. The consistency was perfect. The juicy chicken's texture wrapped with the lean bacon was easy to cut through without a sharp knife, and the combination melted in my mouth with barely a chew. The fingerling potatoes were cut thin and I ate each one after dragging it through the drizzled sauce.

The apps were served on the custom gallery plates and the breads were all baked fresh at Le Metro. The after dinner coffee was roasted by Premier Gourmet. MUSE's Executive Chef is Kristina Daley who was kind enough to chat with us for a few minutes after dinner. The entire evening was very special, right down to the chill lounge music and the company. If you are looking for a special Friday night, then Free Fridays with a MUSE ending can not be topped.