This cozy, colorful Mt. Adams restaurant serves David H. Cook's exquisitely composed, restlessly imaginative fare. Nothing is alien to Cook, who has earned a reputation over the years for innovative dishes that often dazzle the palate. In a more subdued mood, he might put his own twist on a traditional dish, creating a hearty Pan Seared Duck Breast with garganelli pasta and Vermont White Cheddar. But then there are the go-for-broke dishes like sea scallops with corn belini, creme fraiche ice cream and crisp spinach. Outlandish, perhaps, but it proves itself on the plate. Even at his most experimental, Cook shows good taste and restraint, paying close attention to texture and the interplay of unusual flavors. No one has a finer hand with foie gras. The domestic brand Cook uses is pan-seared, served with an ever-changing "lazy susan" of ingredients, from sweet to savory, which is served with a complimentary glass of late harvest. You will be amazed with the "Big City" dining!

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