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.