The mezzanine-level restaurant with its comfortable chairs, rich carpets and blingtastic blown glass central light feature has a new chef team this year and the food is beautifully presented. Wait staff say the $125 five-course “experience” is the best way to explore the restaurant’s offering. The alternate a la carte selection is priced at two courses for $75 and three for $85 and very good bread, an amuse bouche and a petit four are included.

Of the four main-course options that might include venison and chickpea panisse, tri-tip is cooked as requested and teamed with salsify and a rich velvety jus, while the mahi-mahi comes with a sail of crisp skin.

Desserts include coconut parfait, spiced poached pear and golden chocolate mousse. Service isn’t quite up to the standard of the food. The wine list is notable and travels the globe across a variety of price points, while the cost of drinking by the glass is mostly on the steep side.

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