The four main course dishes included pork tenderloin and New York strip. Johnnie chose the swordfish, which came out quite moist, although it was walnut colored from blackened butter. Quite delicious. My chicken cordon rouge was a chicken breast folded over cheese, tomatoes, and lots of ham, then lightly breaded and sautéed. Very much enjoyed. Both dishes came with roasted potatoes and a carrot-and-snow peas combination.

Since I was full I thought of choosing a nice, light, lemon sorbet. But it wasn't house-made, so we picked two options ($7 a la carte) that were. The crème caramel was very much under-sweetened, the custard relying almost entirely on the thin caramel sauce. Johnnie enjoyed it, but what really took our breath away was our other selection: chocolate mousse "Parisian style." Pleasantly bitter with dark chocolate, laced with rum and light in consistency, it was the best we've had in a long time.

Another fond memory from Basil's. Maybe the next time we'll go Francophile and try the snails.

Bill Rodriguez can be reached atbill@billrod.com.

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