From the elevated,carpeted dining space to the linen tablecloths and upholstered chairs,Salix exudes calm and sophistication.'House-made'peppers the short French-leaning menu,as in bread,charcuterie and icecream,along with produce from top-notch local suppliers (such as Main Ridge Dairy),all lifted with thoughtful and inventive touches. Boned quail,for example,is wrapped in jamon then pan-roasted,and served with cavolo nero (black kale) made crisp in a dehydrator,and a piquant cherry and pear salad. Pan-roasted pork fillet and a wedge of slow-cooked pork belly sit atop layers of thinly sliced buttery potato and a smear of fennel puree,and a moist mound of shredded duck-leg confit is paired with rich lamb-shoulder rillettes,a bacony duck-liver parfait and a ragout of delicate flageolet beans. Feeling decadent? Share the dessert assiette,a wooden board laden with assorted sweets such as honey bavarois,Belgian chocolate tart and peach tarte tatin.