While the menu looks innovative, the food was actually for the most part pretty standard, though all of it was perfectly cooked. The best item was the only really creative one -- a bream ceviche with sweet potatoes, which all worked quite well.
A very pricey scallop appetizer consisted of three discs in a nondescript sauce, served in a scallop shell with a white sauce and not much flavor despite a promise of garlic.
The best entree turned out to be rabbit confit served over tagliatelle, an enormous portion of a well-conceived dish. Less pasta for the same amount of sauce would have been fine, though. A trout special turned out to be sea trout, much like salmon, served with tiny shrimp, a sea vegetable and a lot of boiled potatoes. The fish was perfectly cooked (though I had not been asked how I wanted it done), but the dish was a bit bland. Our companions had a steak, which was consumed without comment, and a bream dish on what looked like a mountain of mashed potatoes, and again was consumed with out any reaction.
The range of beers here is surprisingly limited. The wine list looked solid, and may well be more of the focus.
The restaurant was very empty on the Monday we lunched here. This is apparently not unusual, since the restaurant currently offers 30% reductions off menu prices for most weekday meals. My guess is they do a good weekend business with brunch each day and Sunday roasts, and those seem the kind of meals that would be done very well here.
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