Dining dilemma Too much of a good thing in Freeport BY WILSON ROTHSCHILD
	Conundrum Wine Bistro Conundrum Wine Bistro 117 Rte 1, Freeport | 207.865.0303 | Tues 4:30-10 pm; Wed-Thurs 4:30-11 pm; Fri-Sat 4:30 pm-midnight

A conundrum is defined as a paradoxical, insoluble, or difficult problem, also a dilemma. If you’re a wine lover, the only dilemma you’ll encounter at Conundrum, a cozy bistro on Route 1 in Freeport, is how to choose from their vast selection of 700 wine offerings. They have more glasses of wine to chose from than any other restaurant in the state, and they offer 2.5 ounce tastings as well.

 The sophisticated yet relaxed atmosphere is exemplified by soft jazz and candles flickering on each dark wood table. The walls are blue, with the trim a darker shade of blue, Persian-style rugs adorn the floor, and leather sofas lend a comfortable feel to the dining room. Conundrum has creatively softened the acoustics of the room by lining the underside of their tables with egg-crate foam.

 The extensive menu is loaded with wines, appetizers, cheese plates, pates, salads, entrees, and desserts. The wine menu, all six pages worth, includes a sparkling Mumm Napa Brut Prestige, which is a bright and refreshing choice on its own or a fine accompaniment for several dinner choices, including the Warm Tomato Salad.

For our first course, my date and I split the Warm Tomato Salad with fresh mozzarella, basil, and balsamic vinegar. Also known as a warmer version of the caprese salad, the Warm Tomato Salad is, according to owner Vincent Migliaccio, a dish large enough to fill you up or perfect for sharing. Loaded with fresh mozzarella, basil, and balsamic vinegar, the salad is a nice balance of acidity and sweetness.

 Next, I opted for the goose gate, which was glazed with Port and Armagnac. My partner ordered the goat cheese al vino, a semi-soft goat cheese that had been marinated in red wine, lending a beautiful border to each slice of the cheese. Both hearty dishes were accompanied by red grapes, walnuts, crackers, and a sliced baguette.

 For the entrée, I chose the sesame-encrusted tuna. It was cooked perfectly (nice and rare) and arrived with a grilled pineapple salsa, seared rice/potato cakes, and roasted asparagus. I simply had to loosen my belt and consume every last morsel on my plate. My partner chose the crab quesadilla, a large flour tortilla stuffed with crab, asparagus, and swiss cheese accompanied by roasted rosemary potatoes and sour cream. The only complaint here was that the quesadilla, while loaded with delicious crab, was overpowered by what I guessed to be oregano or marjoram.

 While I usually make a concerted effort to sample at least one dessert (for the reader’s sake of course) and many of the offerings were right up my alley (warm apple crisp and chocolate Guinness cake for example), we simply didn’t have room. It looks like we’ll just have to go back.

Wilson Rothschild can be reached at nosliwdlihcshtor@yahoo.com