The restaurant serves a wide variety of Italian and French fare including soups, salads, fish and meat dishes.
Presentation is excellent, often with the inclusion of flowers.
An amuse bouche of dried beef and shredded salad arrives to whet the appetite. If you're feeling indecisive, the antipasti platter gives a hearty medley of salami, artichoke olives, mozzarella cheese, parma ham, honeydew melon, sardines and sun-dried tomatoes and salad for a delicious and perfectly balanced start. If you fancy French fare, house specialities include pan-fried gooseliver and ovenbaked Burgundy vineyard snails. The speciality oven-roasted French duck breast arrives with a serving of pasta. It comes with an delicious casis sauce and the unusual accompaniment of warm quince and dates makes this a winner.