His cooking, however, is certainly not by the numbers. There are creative touches throughout the menu of Continental dishes, which increase their verve with the addition of fresh herbs. Vegetables here are never an afterthought, but rather an integral part of the main courses. Printed specials come with the regular menu, so patrons don't have to guess about ingredients or prices. A seafood chowder with fish and shellfish had a delicate flavor and light texture that would have sparkled even in the most elegant setting.
Salads are huge.
This golden breaded blend of Fontina and prosciutto was filling but not heavy. A chunky tomato sauce for dipping added extra oomph. I opted for something slightly different within the same boundaries, slices of pan-seared duck breast bejeweled with caramelized berries in a sweet burgundy sauce. The sauce was heavier than is fashionable these days with duck, but with mashed potatoes, pepper strips and broccoli on the plate, it needed to assert itself. Though the duck was done a little too well, a word to the waiter probably would enable your order to avoid that fate.