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Elegance reigns in the sunken dining room, where subdued lighting and light cream walls complement various hues of wood reincarnated from wine barrels. The menu, influenced by Stefano De Lorenzo's Northern Italian origins includes unusual appetizers like home-cured, thinly sliced duck breast with gorgonzola dressing and sea urchin rolls with Mediterranean seabass. For entrees, there is everything from homemade ravioli with foie-gras, duck and truffle sauce to braised lamb shank with mint, roasted tomatoes, garlic and Mediterranean olives.