Similar praise must be given to the Braised Rabbit and Wild Mushroom Tart, a dish that included cipollini in addition to the rabbit and mushrooms. My dessert was the Chocolate Chiffon Cake with Hazelnut Ice Cream and Chocolate Soup. The cake was topped with a tuile wafer curved upward. The ice cream rested in the tuile, and a single strand of pulled sugar projected upward diagonally from the ice cream. The tuile and ice cream were excellent, but the cake, though very chocolatey, was dry and tasted a trifle burnt.
Food is garnished nicely but simply.
Vegetarians will find something to eat here, of course, but they're not the only ones. The menu changes often. Your server will likely be an energetic twenty-something, perhaps with an unusual hairstyle. I started with the baby beet salad described above, which proved to be a mound of greens atop sliced red and gold beets, sprinkled on the perimeter with walnuts. This was a nice combination, and I could really taste the orange in the vinaigrette.