We ordered our starters: crab cakes with Cajun aioli & red (I can't write the b***d word here for some reason) orange compote, and ye old standby- Calamari with spicy marinara. The cakes were lightly breaded, seasoned with herbs and pan fried, and the aioli/compote was a great pairing. You got crunch, giving way to soft and flaky crab/herbs, and a nice smoked-spiced tangy sauce cutting in. If you like a variety of flavors in your mouth at once, you'll go holy aioli for this. The calamari were also lightly breaded, not like most I've had that taste something like a deep sea tater tot. Despite this, they were a bit toothy. The marinara was house-made, and spicy as promised, but unfortunately served cold. Next came Cajun tomato bisque soup, all steamy and promising. Apparently it's the chef's favorite thing to make. It was satin-smooth, creamy and exotic. I resisted the urge to pick up my bowl and lick it lustfully. We ordered a yummy house zinfandel that went down my throat nice and clean, with a deep cherry taste coating my tongue. Our duck breast arrived well done, which really threw me for a moment since I'm so used to seeing it medium rare, but it was nice and tasty, not at all tough. There was a little reduction sauce settled over the meat that was flavorful, but my favorite thing on the plate was the couscous. The semolina was perfectly light, and fluffy, with the infused flavor and meatiness of the fungi- it was dreamy.\r
Dessert was an espresso ice cream chocolate cookie sandwich that was just the right balance of flavors, and a bread pudding bananas foster, rich with caramel, but not too heavy. You'll definitely have a memorable meal at The Restaurant. Oh, and if you like whiskey, the Macallan gran reserva is awesome!