Before the meal, a variety of excellent breads and interesting accompaniments are served. Delicious little gnocchi flavored with porcini mushrooms come with artichokes, peas, and pancetta. An oval of smoked-duck mousse served with seared foie gras, a poached pear, and a pomegranate reduction proves to be a great combination. And tuna tartare with scallop seviche is presented with a refreshing salad of mango, cucumber, and mesclun. Pork tenderloin wrapped in prosciutto and served with beans is another winner, as is the filet mignon served with short ribs braised in Guinness, mashed Yukon potatoes, wilted baby Bibb lettuce, and crisp bacon.
Desserts improve on our second visit, when they seem to be prepared by a different pastry chef.
A warm open-face apple tart is disappointingly heavy. Wheelchair access easy. All major credit cards.