My guest and I opted for the Appetizer Platter which was a sampling of the Crusty Crayfish Cakes, the Quesadilla of Wood Grilled Vegetables, the Bierkase with Crunchy Toasts and the Rock Shrimp Cocktail. All were excellent - especially the Bierkase and the Quesadilla. We followed this feast with a Zinfandel specialty - their "Wilted" Salad - a unique combination of wood-grilled onions, toasted pecans, ham and a unique maple dressing that is just sweet enough to tempt the senses without being overbearing.

The Braised Pot Roast, an American staple, takes on a new zest with the addition of the zesty Pennsylvania Dutch Black Vinegar Sauce and is certainly a welcome addition to this traditional meat, giving it a little tang. I would have liked a little more garlic in the Garlicky Yukon Gold Mashed Potatoes which accompanies this dish.

The Wood-Grilled Pork Chop exuded a wonderful smoky essence from the wood-burning grill and was both a visual and sensual delight, as was the Pan-Seared Atlantic Salmon with the unique and fruity Dried Cranberry-Walnut Sauce -- very inventive. As per Drew's suggestions, we had a delightful 1998 Shooting Star Zin Gris - a lovely, aromatic wine, and a very bold 1997 Hess Select Cabernet with dinner.

While some restaurants devote the majority of their efforts to the main entrees and give little thought to the dessert selection, Zinfandel certainly isn't among that group. Their staple, Warm Chocolate Brownie Sundae with Vanilla Bean Ice Cream, Toasted Walnuts and Bittersweet Chocolate Sauce and (my favorite), and the Sprecher's Root Beer Float with Praline Ice Cream and Maple Pecan Sugar Cookies will delight anyone with a (very) sweet tooth. I also tried the "Nanner Pudding with Chocolate Sandwich Cookies" and was truly impressed with the homemade "Oreo" cookies that graced the dish -- quite a bit of extra preparation time. But the extra effort is just the type of nuance that sets this eatery apart from the crowd. All ice creams and ices are homemade. Other dessert selections at this visit included Campfire S'Mores with Real Marshmallows and Sharfenberger Chocolate, Double Chocolate Cake with Mint Chocolate Chip Ice Cream, Winter Fruit Crisp with Oatmeal Pecan Streusel and Maple Sugar Ice Cream, and Peanut Butter Pie with Toasted Peanuts & Caramel Sauce.