The French offerings are impeccable: steaming onion soup topped with gooey cheese and a lovingly prepared steak tartare—pure velvet. But the Italian and American items are no slouch either. Our ethereal goat cheese gnocchi were gilded with wild mushrooms and a basil-veal jus. An entrée of pan-roasted Atlantic salmon came nestled on a hash-like mixture of creamed white corn, spinach, and bacon. Blackberry crisp, not too sweet and enough to share, was perfect to splurge on for dessert. Bar.