We dined at the Wave in the Contemporary on April 2 (a Wednesday) being seated at about 6:15 pm after a very brief wait. The decor still doesn't do much for me on this our second visit, the first being years ago when it first opened. The restaurant has no windows and no natural source of light, so a BlueZoo theme would have been more to my liking, but it is by no means depressing or unattractive. The tables are too small however. The restaurant is quiet, which is nice. None of that echoing loudness you get in some venues. There was a shrieking child at one point, but I think the parents stuffed it's little cavernous mouth with a loaf of bread or something. The server was wonderful. Nicole knew her menu, and was more than willing to ask some of our more picky "foodie" questions (How WAS that vanilla powder made?) without acting a bit put out or rushed. She served the table very meticulously, but without being intrusive what so ever. The menu is based on locally sourced Florida food which is very nice to know. I won't remember the entire menu, but there were enough choices to make it interesting without making it overwhelming. A very nice note was the true menu for the boy which included more than the ever present Mickey pizza, yellow mac n' cheese, and chicken tenders. The Wave has started a new "thing" with some of their wine choices (two, I believe). They obtain them in the stainless barrels typically only used at the vineyard, which allows them to have wine on tap. We did not try that this time however, choosing instead a very nice Angel cab. Very light and it did not burn a streak down my throat with overly heavy tannins. We had the cheese plate, scallops and a salad for appetizers. The cheese plate was American cheese (remember the local factor) but in European style. Each portion of cheese came with a fruit based compliment. The brie had a bit of quince paste along with it. Very nice, although the brie did taste to me, more like a camembert. The Gruyere style cheese had the unique vanilla powder and honey with tiny microgreens. The vanilla powder was a big hit. The goat cheese was wonderful, flavored with lavender! It was served with fig, and a fig and almond confection. There were slices of toasted baguette, but we preferred the whole grain bread that is served as a matter of course. The scallops (four) were cooked perfectly and served on a bed of risotto that had been flavored with green herb reduction. Very nice, light and honestly could have been a meal with a salad. The salad was a cobb style, with heavily smoked bacon, chopped egg, and lovely mixed and very fresh greens. Large shavings of parmesan were also on the salad. Two of our party had the lamb chops which are recommended to be served medium rare. Both went with that, but one was truly more rare than medium. Had this been my choice I would have ordered the lamb medium well. I don't do well with rare meat. The dish came with a huge brussell sprout and a very adult version of macaroni and cheese. The macaroni and cheese consisted of orichiette and cheddar cheese based sauce. It tasted quite nice, if you like that sort of thing. It was served in a large bowl, however instead of on a dinner plate. That made it quite difficult to cut the meat. Oh, and they do not do sharp knives, and yes the lamb was able to be cut with a butter knife, but that combined with the bowl make it a bit awkward. I had the lobster ravioli with shrimp in a cream tomato sauce. Now, I do stupid things on a regular basis. It keeps me humble. First, I don't like red sauce with fish. Period. I thought I'd be ok given the cream addition. That made it somewhat better, but nope. I still don't like red sauce and fish. The ravioli were very nice, and too many. I could not finish them. The shrimp were very small. Salad size small, and as a result were overcooked. That's the second part of my mistake. If you know me, you know I'm unbearably fussy about seafood, believing only I can cook it properly. So why did I order it?!! Well, I'd not had pasta in ages and it was my birthday, you see. All in all, it was not a bad dish by any means. It was a dish that anyone would like, except for a fussy seafood lover who doesn't do tomato with seafood. The boy had a petite filet and was able to easily cut through it with his butter knife. He ordered it medium, and it was served a perfect medium. There were lovely haricot verts and a nice rice served with it. He could have chosen French fries as an alternative to the rice. Dessert at the Wave consists of "samplers" or flights. Three selections per dessert choice. We had all three, which consisted of nine small square dishes of dessert! They were all very nice in their own way and I would recommend any of them. One of the three selections is a "no sugar added" and it was very, very nice. Lavender strawberry shortcake! So delicious. Huckleberries with panna cotta was another selection on that particular sampler and it was very nice too. There was a chocolate angel food cake with fruit, but I must say the angel food cake was more like devil's food. Heavy like a normal cake and not light like you would expect angel food to be. The other selections featured a creme bruleÃ©, a cheese cake, a very delicious chocolate something or other, a chocolate pudding like affair that was a heavy pudding, but very nice. You get the general idea. For drinks we had Evian water (the tap water is nasty) and the previously mentioned wine. When we were finished, I asked at the podium for a compliment card and made it out for Nicole. It really only takes a few short minutes, and it means so very, very much to the servers. Do try to remember to do that each time you dine at a full service. A seemingly little thing to do that has real repercussions behind the scenes. It was a very nice dinner, and we'll return.