The menu skates between tradition and innovation, with Asian ingredients in some dishes. For an appetizer tuck into some yellow tail tuna with daikon radish or even better a crock of bubbling hot French onion soup, done the traditional way. For main courses nothing could be better than the crispy filet of salmon on French lentils with a tomato-lemon fondue. One traditional dish is the satiny and tender beef cheeks in a merlot sauce. Another crowd pleaser is the leg of lamb with flageolets.
Desserts are pretty classic, but well executed.
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