The wine list contains only French wines and was put together by master sommeliers Craig Collins and Devon Broglie, so I knew I was in good hands when I asked the waiter to help me choose a wine by the glass to go with my entree. I am reasonable sure it was the 2010 Jean-Jacques Girard Savigny-les-Beaun Pinot Noir. The wine was smooth and lush and paired very nicely with the Roasted Duck Breast with farro, blackberries, grilled spring onion and hazelnuts. My sister had the same dish and we agreed the duck was tender and delicious. I especially loved the accompanying blackberries and hazelnuts. It is a unique combination that worked well with the rich meat. My husband opted for the three course prix fixe menu, which includes a choice (one from each category) of four starters, four mains and four desserts for $25. He decided to start with the Grilled Endive followed by the Grilled Frog Legs. He polished each course off so quickly I didn't have a chance to try either, but he was thoroughly happy and satisfied. My nephew and my son both had the Grilled Quail with green lentils, gingered yogurt, quatre épices and pea tendrils. Again no bite was offered on this dish, but both were very content with their meal. Smiles and happy sighs all around.
For dessert we tried a sampling of three items. My husband's third course choice was the Chocolate Pot de Crème. I did manage to sneak a bite of this and it was a classic example of the rich French dessert. Very smooth, dense, and oh so good. We also had the Profiteroles with roasted strawberry sauce, buttermilk ice cream, unsweetened whipped cream and pistachio. I have never had this dish with strawberry sauce, so it was a twist on the usual for me. The pastry was well executed and the ice cream was not overly sweet. Perhaps the favorite of the group was the Cookie Plate which contained lavender madeleine, olive oil shortbread, strawberry linzer and salted chocolate chip (I think the variety of flavors impressed). Again, I was too slow on the draw and had only one bite of the salted chocolate chip, but it was a nice way to end the meal. Service was attentive and considerate, the atmosphere was sleek, simple and chic; the perfect backdrop to the food. Chef Andrew Curran and his wife, Mary Catherine (pastry chef), have created a menu and environment that are classic and comfortable, just the thing for a family get together or a night out with friends. (Cathy)