The serenity of the elegant room is alone worth the price of the excellent food. Picture a lovely sweet-potato agnolotti with black truffles, beurre noisette, and Parmigiano-Reggiano, the taste as luxe as the presentation. Beautifully seared scallops came atop smoked-tomato polenta with a small portion of pancetta-sprinkled brussels sprouts. As for dessert, a so-called apple napoleon turned out to be an unexpected multipart creation consisting of an apple fritter, ricotta mousse, and spiced caramel anglaise. Bar.