The tab, including two beers, came to $80 for this mediocre meal. No flavor at all and the pieces of chicken were very tough! It was below fast food quality. Second,while the plate of chicken fettuccine served to the little wife was ample, the food itself was bland and plain.

The kumomoto oysters were the size of quarters and, again, no meat there. The oysters were super skimpy and had very little oyster meat there it was like they served me the wrong half shell. First, the so-called crab bisque was just tasteless, awful, bland, and had, at most, a half teaspoon of crab in it. I ordered a half dozen raw oysters on the half shell ($18) plus three kumamoto ($5 ea) oysters and a bowl of “crab” bisque ($18) The little wife ordered the chicken fettuccine ($18). In my 65+ years on this planet I have never had such a deeply disappointing dining experience. The little wife and I were visiting friends in Shelton recently and decided to give this place a try after reading reviews.

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Even to-go containers have a short “life” of 90 days and are compostable.Ĭoupled with advanced “green kitchen” preparation techniques, the focus on fresh local and regional products promises a memorable dining experience. Induction-style heat wells take the place of energy-gulping steam tables. And there is no need for overhead vents, since the ovens feature catalytic converters that dissipate grease into water and co2. It’s a no-fry environment where open burners are replaced with induction cooking – using magnets to generate heat. The result: a major reduction in energy consumption and waste output. Without sacrificing flavor and character, the “Q” culinary team is utilizing windspeed ovens and other innovations in food preparation. Kitchen operations spotlight top-to-bottom commitment to energy savings and the environment. The kitchens at the new Q are the first in the region to fully incorporate energy-saving windspeed and induction technologies.

Little creek casino restaurant menu