Grilled chicken over a cloud of whipped potatoes is enticingly tinged with lavender ($15), while braised rabbit loin and confit come with wild mushrooms over a moist polenta cake ($17).

Typical of the chef's main courses is succulent rabbit loin combined with a rabbit leg braised in Barolo along with an onion-and-artichoke tart.

Roasted rabbit loin stuffed with fennel sausage acquits itself with honor, but rack of lamb and osso buco of lamb had all the appeal of a gnarled tree stump.

Try the confit leg of duck or the sautéed rabbit loin.

Remove the pieces of rabbit loin, and keep warm.

Specials might include a perfectly roasted roulade of rabbit loin infused with thyme, brittle-skinned quail, or seasonal risotti.

Spoon some of the leek and onion stuffing mixture onto each piece of rabbit loin and wrap in a slice of ham.

He places those edgy flavors against pale slices of rabbit loin set on a vinaigrette sharpened by the taste of black truffles.

Dots of Anjou pear purée surrounded silver dollar-size disks of honey-glazed rabbit loin and a centerpiece of butternut squash, roasted pistachios, leeks and ground diced chilies.

Main courses include pan-roasted rabbit loin with a fricasee of chanterelles, onions, brussels sprouts and pomegranate, and roast chicken with wild mushroom spatzle.