The chops, like the duck, are best served medium rare.

But I loved my main course, crisp skinned duck breast, served rare.

The meat is typically served rare with a strong horseradish sauce as the condiment.

But the thin tender beef, served rare and ringed with just a tad of fat, was first class.

Another night, a hamburger ($9.50), ordered medium, was served extremely rare.

It was served rare, as ordered, and arrived atop a stylish nicoise salad.

And there was nothing wrong with the flaky grilled salmon ($17), served rare.

We were equally taken with the big slab of prime rib, served rare as ordered.

Pork should not be served rare; you should look for a slightly pink interior.

It has a deep, richly flavored flesh that can be served rare or well done.