Gracious servers stand at the ready to guide you through a memorable meal, superb in preparation, presentation and taste. The renowned chef takes great pride using the highest quality regional meats and seafood in his creations, which often include such items as loin of suckling pork, duck magret, lamb, tuna, venison, guinea fowl and foie gras. A seven-course tasting menu is available. The bright, contemporary bistro is a great spot for lunch, too, with a two-course table d'hôte menu featured. A tour of the kitchen and wine cellar can be provided upon request. Valet parking is offered in the evenings only.