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Warm and elegant, this restaurant surrounds guests with texture and and visual stimulation. Aged brick, gleaming wood, and crisp linens perfectly complement a meal that also celebrates the texture of food. The seasonal menu includes starters like lobster and banana leaf package with Asian vegetables and cashews, or roast tomato tart with feta cheese. Main courses include pan-seared Bromme Lake duck breast, beef tenderloin wrapped with bacon, and filet of venison with chanterelle mushrooms and marsala sauce. Desserts are scrumptious too; just try to say no to macadamia-crusted carrot cake or a honey and coconut soufflé. The substantial wine list offers vintages by the bottle or the glass. Reservations strongly suggested.