International, classical cuisine exhibits regional influences. The chef proposes a two, three or four course tasting menu. Among menu favorites are sautéed foie gras on top of French toast, duck ravioli, branzino with caponata of truffles, salmon with sunchoke veloute, suckling pig and braised beef short ribs. For dessert, try the chocolate souffle with Grand Marnier sauce. Closed for dinner on Sunday and no breakfast or lunch on Saturday.