On busy nights at the Culinary Institute's stone-walled restaurant you may find the student chefs toiling in their open stations more entertaining than your dining companions. The dishes prepared are Mediterranean in spirit and emphasize locally grown produce. Typical main courses include potato-crusted petrale sole and pan-seared duck breast with red flint polenta. For the Pop-Up Dinner Series, successful alumni chefs showcase new and signature dishes for a few evenings. On Sunday from spring into fall, small plates are served from 11 until sunset on the umbrella-shaded terrace, which has broad vineyard views.