Few changes on the whiteboard menu, where general descriptions are favoured over the specific. Seven plump shrimp are given Thai treatment with a slightly sweet, just-spicy red curry marinade before gentle grilling. Mussels burst from their shells, steamed in a simple yet successful herb-flecked cream sauce. Grilled just so, locally sourced lake pickerel yields to the fork, from fresh-herbed crust to flaky, steaming inner white flesh. Two roasted duck legs, rubbed in fresh ginger and Chinese five-spice, boast perfectly crisped skin; a drizzle of sauce spiked with maple syrup alluding ironically to French toast. A list of seven desserts made fresh on the premises takes advantage of local fruit whenever possible, as in a scrumptious mixed-berry crisp. Recognizable names line the short wine list. Excellent service. Mains $21–$34.