For an appetizer, I chose the pumpkin soup with rosemary. It was creamy and delicious, redolent with the subtle rosemary overtones. Al had the warm ham pie currant mustard. Bob had smoked salmon wrapped around crayfish, and Joe had quail in a pastry crust. The presentations were all very attractive, and Joe's even came with a small ceramic quail placque, which he kept as a souvenir.

For my entree, I chose the chicken fricasse, which came with rice pilaf and grated carrots, cabbage, and kale. The chicken was a leg, which I didn't like, but the sauce was tasty and the vegetables nice and firm. Al had some sort of beef, as usual.

For dessert, I had kiwi mousse with ginger sauce and mustard seed biscuits. We noticed that they managed to get mustard into almost every menu item. I guess that's why they named it Moutarde.

It was a very acceptable hotel restaurant. The decor is classic hotel -- blue and light-colored wood. The service was efficient, and for the $15 American that it cost us for the three courses, we were well satisfied. Of course, you need to have the three courses, as the portions are small by our American (super-size it) standards. We finished with coffee and tea and headed to our rooms to collapse.