There is a simple elegance at this small and serene dining room. The highly talented chef changes some menu offerings every two weeks based on market availability; the rest changes seasonally based on what the farms they work with are offering. Examples of what you might find are orange-caramelized scallops with double-smoked bacon risotto or organic beef tenderloin with braised short rib and potato pavé. He likes pears, so you will find them cleverly included in many items. You’ll find that the interesting wine list has a lot of bottle offerings that are quite reasonably priced.