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THIS RESTAURANT IS CLOSED Arrows Restaurant Restaurant Review: Chefs Clark Frasier and Mark Gaier started off the season with a bang; indeed, a "Revolution" in terms of their updated menu. As always, your experience begins before you even enter the elegantly rustic eighteenth-century farmhouse, as you wander through the vegetable and herb garden with a glass of Champagne. When you approach the door, you're greeted with an amuse-bouche, a taste of what's to come. While elements of the farm-to-table ethic and the chefs' trips to exotic lands remain, gone are the more rigid tasting menu choices, replaced with a customizable small plates and bites menu along with more luxurious selections. The options are many. Simply put yourself into the chefs' hands with a six-course Chefs’ Collection at $95 and stop there, or add more elements, such as Collections of Three, small trios of themed dishes at $6 each, $17 for the trio. Each presents one bite, such as braised shank with fennel purée or butter-poached lamb loin with huckleberry gastrique. The Luxury Collection includes caviar and a New York strip steak. The Collection is a series of nine dishes at $22 each, including a duck confit cube with kumquat sauce and duchesse parsnips. Staff can help pair wines with each dish. Finish with something from the Collections of Sweets, such as the Thai dessert box with pandanus and coconut gelée, banana fritters, coconut ash pudding and tamarind paste. It sounds complicated, but actually the format gives diners a chance to try more dishes at reasonable prices. Regardless, you'll embark on a beautifully orchestrated journey, enhanced by the romantic setting and relaxed hospitality of your hosts.