text: Review for Spring Restaurant Week 2012 menu:\n\nI went to Envy tonight for the last night of Restaurant Week for this spring.  The choices were limited which is to be expected for a RW menu.  The bread basket was quite nice with slices of French bread, white chocolate walnut bread, and some breadsticks. \n\nCourse 1:  I opted for the Butternut Squash Soup with brown sugar croutons.  This was excellent!  When I took some soup with a crouton, I had both a somewhat sweet taste mixed with the flavor of the squash.  Truly inspired thinking on the part of the chef to come up with this combination.\n\nBefore Course 2, my server, Joshua, brought me a small triple dish that had sea salts from different parts of the world.  The white was from Australia, the black from Hawaii, and the pink was Murray River salt.  He urged me to try the salt but to use care because it can be overdone.  It was fun trying the different flavors with pieces of steak.  Australian was my favorite.\n\nCourse 2:  Of course I chose the filet mignon.  Why get salmon at a steak house?  The steak was anchored on some very thin slices of sweet potato.  The steak was cooked correctly.  I ordered it black and blue and it almost was.  Done a bit more than I like because it wasn't blue enough.\n\nCourse 3:  There was no choice here but who needed one?  RW dessert is triple chocolate lava cake.  It was outstanding.  The chocolate was rich.  It was also bittersweet chocolate which was a good choice to keep the overall sweetness in check.  There was a scoop of vanilla ice cream on top.  Great end to the meal.\n\nA couple of things prevent me from giving a higher rating.  I'm not sure if the bread was warmed in a microwave but it seemed that way.  When I decided to have a second slice of that wonderful white chocolate walnut, it had dried quickly and had a bit of a crust on it.  This doesn't happen with fresh bread unless it's microwaved for heating.  As mentioned before, the steak was a little too done for me.  Finally, as another reviewer noted, you have to take into account the beautiful surroundings, the good service, and the portion size vis \u00e0 vis the price and Envy comes up a bit short.  I realize this is an RW menu, but when comparing it to other places I went during Restaurant Week, Envy couldn't compare with some of the others.\n\nThe service was excellent.    Joshua, was very knowledgable and helpful.  Props to Chef Michael for stopping by the table to chat with me and ask for feedback about the meal.  \n\nThis was a good experience, but I'm not sure if I'd return.  I checked the regular menu and I'm sure my wife would be happier where her choices were more numerous.