A pork terrine could use some zip, maybe more pepper ($7.50).

A Provencal-style onion tart with anchovies and black olives is enticing, as is the full-flavored pork terrine.

Lunch started with a heady bisque filled with cubes of lobster meat ($4.75) and a chunky, full-flavored pork terrine ($4.95).

Start off with a richly flavored onion soup, warm garlic sausage or a pork terrine.

(I had the sole and a pork terrine; both were very good.)

A good way to start is with a platter of three well-made terrines (venison, duck and a country-style pork terrine).

When the staff deigns to notice you, you're brought a pork terrine, along with bread and cornichons.

The most dependable appetizers are the moist and rich pork terrine, robust onion soup and pate de tete (a well-seasoned gelatin-bound head cheese).

You begin, appropriately, with a thick, dense pork terrine.

Start with a lusty pork terrine, set down at your elbow in its oval crock, with a stylish Laguiole knife for slicing tableside.