There's a simple elegance to the food and the decor. It's a modern look of white tablecloths, natural wood, stainless steel and artwork. A small vase of fresh lilies was on each table. A few high-backed booths along one wall offer more privacy than the tables. The stainless steel kitchen is open.
Meals are prix fixe, with many levels.
The first course, for example, was Sesame Crusted Tuna with Fennel Salad and Curry. The dessert was Grand Marnier Souffle with Honey Vanilla Anglaise. There were two entrees, but they were out of the Baked Pompano with Tomato Olive Relish and Mint Broth, leaving only the Boneless Rack of Lamb, Braised Blue Kale and Glazed Apples. The main menu offered about a half dozen choices for each of the four courses. With wine, it was correspondingly higher.