market menu. the market menu is a prix fixe offering which highlights the freshest ingredients currently available. we enjoyed pureed cucumber soup -- a rich, thick soup which was very creamy but without cream,chickenbreast baked with a smokey sauce that turned thechickenskin a slightly sweet, rich mahogany color, puree of yams that were savory instead of sweet and an ear of corn seasoned with a salty rub. we opted for the extra cheese course before dinner and two local cheeses were accompanied by dark, rich bread that was studded with berries. the only disappointment was the dessert course -- a custard tartlet topped with an unsweetened, too-tart fruit puree. dinner partner had the flank steak and fried spinach. the fried spinach is a must -- very delicate leaves of lightly fried spinach heaped next to the entree. actually, i would have been happy to eat only the fried spinach.
there was a good selection of wine by the glass and also a wine list with a wide price range.
the atmosphere is dark but pleasant and the service was efficient and attentive.