Get your summer night in Burdickville warmed up by fusing a little Northern-Scandinavian with the French: Chef Guillaume Hazaël-Massieux’s fresh gravlax served as rosettes on toast with fresh horseradish cream with a shot of aquavit (skoal!). In season, go for the beet gazpacho made from Meadowlark Farm’s harvest. The dish of the house, a duck leg confit and a seared duck breast, goes dreamily with a vanilla demi-glace and a crisp French Rosé. Other stars are the whitefish baked in pistachio crust, the grilled rack of lamb with rosemary demi glace and chalkboard specials like seared scallops with pineapple salsa and summery lemon curd blueberry parfaits. Open Tuesday through Sunday for dinner, service beginning at 5:30 p.m. Reservations recommended. 9001 South Dunns Farm Rd. (C-675) at Burdickville Rd. (C-616), Burdickville, 231-334-3944.