A little jewel indeed: nearly every dish focuses on a local or seasonal ingredient, dressed up with a creative twist. A few mouthfuls of chilled emerald cucumber and pea soup act as a base for three gently cured salmon-asparagus bundles; tandoori oil drizzle snaps the springtime bouquets to attention. Milk-fed piglet loin chop with a wedge of beyond-fork-tender braised pork jowl meets hot and sour cabbage, heady and vibrant at once. Four finger-length crisp-skinned Lake Huron perch fillets loll in tamarind oil–spiked cauliflower soup stocked with fiddleheads and asparagus. Desserts let us be kids again: spears of mango, banana and pineapple tempura with luxurious bitter-sweet chocolate, coconut anglaise and caramelized butterscotch dipping sauces; eggs and soldiers is a hollowed-out shell filled with lemon curd and served with toasted pound cake. Two-course prix fixe $42, three courses $49.