The look is Venetian, in a theatrical Stratford way. Flowing white silk scarves hang from primitive stone masks in this sophisticated, calm space. Several three-course prix-fixe menus and a wine-with-dinner, menu offer plenty of choices. The Tasmanian ocean trout, flavored with lemongrass and served with sliced fingerling potatoes and a delicately balanced lobster bouillon, is an example of the considerable artistry lavished on both the preparation and presentation.