Executive chef Greg Darrah prepares Midwestern produce using French and Mediterranean techniques at this 105-seat dining room. The menu includes selections like lobster and mushroom gnocchi, maple glazed duck breast and herbed half chicken served with Brussels sprout leaves, baked Granny Smith apples and rosemary jus ($9-$32). Additionally, a fresh four-course prix-fixe menu is offered for $45 each week.

For dessert, indulge in the likes of chocolate almond cake with chocolate pate raspberry coulis, almond crème fraiche and raspberry sorbet. The restaurant also features an extensive global wine list.