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. For a dramatic finale, a plate of chocolates arrives atop bowl of swirling dry ice and hot water. There is a good list of mostly French wines, supplemented by Italian, Australian, and a few from other major wine-producing countries.
Service is friendly and polite, although somewhat leisurely on our visit.
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