The subdued, neutral-toned setting is peaceful—or a snooze, according to your taste—but diners snap to when presented with Andy Motto's vivid creations. Basil shellfish emulsion accented with curry enhances liquid cauliflower ravioli. Savor seared duck breast, duck confit two ways, and foie gras mousse with wild rice and cherries, a duck egg yolk mustard sauce, and crispy capers made with duck egg whites. Cardamom chocolate mousse with chocolate flourless cake and ginger anglaise makes a sweet lullaby to the meal. Informative wine list.