A week has passed since we dined at Chez Nous and I've had plenty of time to consider what to write. But I'm still undecided what the final rating should be as our total experience was mixed. We were a party of six celebrating a combination retirement and birthday. Management was nice enough to offer us a private room on the second floor. This was perfect. While we are not a boisterous group, there was a lot of reminiscing to discuss and I'm sure it would have been annoying to other diners who came for a nice quiet or romantic dinner. The only downside was to the servers who would have to repeatedly climb the stairs to simply check on us or serve us. Speaking of servers, they were excellent - friendly, knowledgeable, and patient with us. I can only describe the meals for my wife and myself although I have the impression that the other four guests were pleased with their choices. Three appetizers had been ordered by the host, before we arrived, for all of us to share. All were very good, but nothing was exceptional enough to still stand out in my mind today. They were: - A cassoulet of stewed tenderloin of beef and mushrooms with beans, duchess potatoes, blue cheese, and crispy onions. - Large shrimp, lightly spiced and grilled, drizzled with honey, and served over rice. - Buttermilk marinated calamari, lightly breaded and fried, served with sides of garlic aioli and marinara. I was excited to see venison offered on the menu. I can't recall the last time I had it, and it was probably served then as part of a stew. Here it was offered as a grilled tenderloin with a brown gravy containing ingredients that I don't recall. I knew that venison was a very lean meat, but in spite of the Chef's care to not overcook it I found it dry and lacking in flavor. I reiterate, this is no fault of the Chef. I've decided that grilled venison is just not a dish I'll be looking to order anywhere, anytime soon. The accompanying asparagus was typical, but the cheesy filled puffed pastry was unique and tasty. My wife ordered the Baked Sole with a scallop stuffing - topped with a champagne cream sauce and served with asparagus and rice. She thought it was an OK dish but nothing outstanding. She was less impressed with the Bananas Foster that she had for dessert. She said there was too much of a spice, possibly cinnamon, that she believed unbalanced the dish to her liking. But I have to tell you that the highlight of the meal for me was my dessert, Chocolate and Peanut Butter Pie. WOW, this was good. A hard chocolate pastry on the bottom with layers of airy light peanut butter mousse, chocolate mousse, and peanut nougat. I'm sure we'll return to try some other dishes on the menu, even if it's just so I can have another slice of Chocolate and Peanut Butter Pie. read more