Chefs/owners Florent and Amelia Marneau deliver modern dishes with hints of French classics. This is a stunning, elegant and sumptuous establishment that feels and tastes familiar yet original. The cooking follows suit from the glassed-in kitchen with soft globe lighting to the fire engine-red Berkel that's ready to slice their superb charcuterie. The classics, from coq au vin to the poached Maine lobster tail flamb'ed'in Courvoisier and paired with a quenelle of scallop, are perfectly on point. End with a cheese plate or a traditional baba au rum.'Handcrafted cocktails mirror the bounty of the seasons and may feature a host of aged spirits or enjoy the well-priced wine pairings.
