This converted house has an eclectic, upscale bistro feel enhanced by the needlepoint tapestry upholstery, framed posters and hand-painted murals. The chef's innovative flair is evident in the varied combinations of ingredients and seasonings used to create the flavorful French-American cuisine. Popular entrées include slow-roasted pork osso buco, seared duck breast and blackened salmon. An innovative tapas (small-plate) menu also is available for smaller appetites or a night of sharing. All dishes are skillfully prepared by the formally trained chef-owner.