The country pâté was lean and somewhat spicy, the serving just generous enough to whet the appetite for dinner.

I couldn't summon much excitement for the country pâté or the red and yellow beets, either.

You can start with a bowl of lusty cheese-encrusted onion soup, country pate or quiche Lorraine.

A soft-textured country pate would appeal to those who like a strong liver flavor cut with Cognac ($5.50).

It, along with the ho-hum country pate, were the least memorable starters.

Homemade country pate lacks salt and character and the service is slow.

The country pâté was unremarkable on one visit, and on another had an aftertaste of the cellar.

An excellent country pate served with plenty of cornichons is the only appetizer that doesn't hail from the sea.

The restaurant wisely sticks to the basics: country pate ($5) is a good place to start.

And totally winning was a country pate, smoother than expected.