The market salad, a big bowl of seasonal greens, candied pecans and Roquefort cheese in a mustard vinaigrette ($16), served four people.

But the best appetizer turns out to be a salad, a fairly straightforward American presentation of seasonal greens with avocado, beets and cucumbers.

The goat cheese fritter served over seasonal greens is one option.

Molasses-and-citrus-marinated quail, grilled and served on a ragout of white beans and seasonal greens, is a case in point.

Another dinner worth writing home about began with a simple pear, Parmesan and walnut salad with seasonal greens.

The three-course menu offers appetizers like salad of seasonal greens, eggplant terrine, and warm garlic sausage.

And we did have one great dish: the seasonal fresh greens sauteed with garlic and ginger turned out to be beautifully cooked dou miao.

All dinners include appetizer, seafood bisque, seasonal greens tossed with country vinaigrette, homemade desserts and coffee.

Even a salad of seasonal greens ($5) is just fine.

She brings seasonal Chinese greens stir-fried with schmaltz (chicken fat) and peanut oil.