Chef and owner Matthew Litzinger honed his skills at the Culinary Institute of America and presents classic French cooking with trademark attention to detail and presentation. On the menu, you'll find such appetizers as escargot and pate alongside entrees of pan-seared grouper, beef tournedos, pheasant and sweetbreads. Desserts range from the decadent bittersweet chocolate dessert similar to a denser mousse and served with coffee sauce, to a spa-like poached pear in gewurztraminer, honey and cardamon, served with Grand Marnier flavored nonfat yogurt.

Tue-Sat 5pm-close

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