Meriting an haute cuisine label since 1995, this well-edited menu delivers the classics: hand-cut Angus steak, mustard-glazed rack of lamb, substantial seared scallops. But the fowl can actually outshine the turf and surf. A roasted half chicken served with a turnip-potato mash defines the word succulent, while perfectly grilled quail nestled on a bed of zippy polenta is finger-licking decadence at its best. Starters—like a martini glass filled with steamed mussels or a platter of flash-fried oysters drizzled with red pepper hollandaise—are generous enough for a light supper when coupled with crusty house rolls and field greens sprinkled with honeyed pecans and goat cheese. For a sweet finish, have a dish of the signature lavender ice cream with red wine sauce. (7/12)