Sometimes a review can be an ax job or nothing less than a love letter. When it comes to The Margarita at Pine Creek it’s the latter. So here goes:

Dear MPC,

I’ve enjoyed dining at your restaurant for years. I’ve been there for lunches, many dinners and have also enjoyed summer evenings on your patio. I’ve gone for no occasion and special ones.

Service is almost always impressive; there was that one Valentine’s Day many years ago when we were rushed to make way for the next reservation. (We learned our lesson about going the day before or after.)

The inviting exterior setting and the interior design with its nooks and crannies are appealing, but it’s the creatively crafted fare that keeps us returning again and again.

Sincerely, Robin Intemann

A recent meal only underscored that letter. A few changes have been made, including the addition of appetizers.

Otherwise, the menu is still limited to four entrees along with two soups, two salads and three desserts from which to choose.

Typically, the menu changes weekly, but there is always a fish, steak, vegetarian and other protein entree. Also, the golden, dome-shaped fresh-baked bread remains a standard accompaniment.

There’s an option for a three ($49) or a four-course meal ($54); the latter includes soup, salad, entree and dessert.

If opting for the smaller course, a decision is required as to what to skip.

We opted for three courses but started with the appetizers for two ($22) consisting of a crab cake served with roasted cherry tomatoes atop thick romesco sauce.

The seared top and bottom contrasted with the soft center; it was chewy, not mushy.

However, the pork belly with fried wontons and Asian slaw won our palates thanks to the savory soy sauce for dipping and the occasional piece of sliced jalapeno.

The dollops of sriracha mayo made for a pretty plate and additional spice.

Warm bread arrived with the salad course. Mixed greens with slivers of carrots, edamame and wonton crisps were dressed with sesame vinaigrette.

Our entree choices included pan roasted grouper served with jasmine rice, lemon aioli with micro greens, with a spoonful of creamy pesto and asparagus on the side added color to the golden brown grouper. The mild fish was flakey and juicy.

The steak was cooked to a perfect medium rare.

It sat on a bed of creamy mashed potatoes mixed with roasted garlic and smothered in a smoky tomato-base sauce.

The crowning touch was a blob (sorry, there’s not a better description) of blue cheese.

This, too, included spring vegetables with zucchini paired with asparagus.

Dessert choices were a cream puff with chocolate mousse capped with chocolate ganache on a splotch of crème fraiche; strawberry panna cotta with shortbread and rhubarb crisp.

The panna cotta is best described as decadent. It was rich, silky smooth and melted in the mouth.

The only problem with the buttery shortbread was there was only one piece.

The cream puff was airy with a lot of mousse between its two layers.

The above letter also applies to this recent dining experience.