Additional good choices were a chicken breast, running with juices, paired with a fall-away-tender leg confit, and an unusual fettuccine carbonara crowned with a braised veal cheek ragout.
They included the roasted half duckling with crisp skin (a moist, tender duck leg and breast in a not-too-sweet fruit sauce), on a plate bordered with slices of fresh mango.
Tops among the entrees were a flavorful rack of lamb with morels and a pear chutney, a beautifully cooked red snapper and a memorable duck breast with crisp skin and tender confit leg.
Other appetizers not to be missed were the meltingly tender duck leg confit with crispy cubes of potato and braised Napa cabbage, a lush Tuscan white bean soup and crunchy smoked trout fritters enhanced by a bit of avocado mousse and red onion marmalade.
We loved the fork-tender duck leg confit, but the slices of duck breast on the plate were chewy.
In coq au vin, two tender chicken legs were nicely marinated in red wine, garlic and thyme, augmented by pearl onions, mushrooms and lardon, then draped in a luscious, cognac-infused reduction.
So, too, the grilled octopus appetizer, with threads of piquillo pepper coulis bracketing fork-tender octopus legs, crosscut fingerling potatoes, wilted baby spinach, green olives, chorizo bits and a sprinkling of bread crumbs that was salty, oily, and utterly delicious.
