Proprietor-chef John Harris uses French and Italian culinary traditions as springboards for Lilette's inspired dishes. Look for Italian wedding soup; sautéed spiced drum with couscous and almonds; and roasted muscovy duck breast with cauliflower, buttered breadcrumbs, and sauteed spinach. For dessert, the goat cheese quenelles with lavender honey are as light as sorbet but more satisfying. The wine list has been thoughtfully chosen. Framed mirrors hang along the maroon walls of the intimate front dining-room-cum-bar, and there are also a few tables filling out a second room and a heated patio.