Slow-cooked rabbit potpie ($23), the best main course – another dish that has been on the menu since the first day – also has a bit of unnecessary pastry, a puff pastry lid that gets the “pie” into the name. It's really a superb rabbit braise, with a deep-flavored sauce and tender baby carrots, parsnips, and salsify. I hope Allen makes a lamb navarin – the French lamb stew that looks simple but requires real technique – once spring lamb arrives at John Dewar, his meat supplier in Newton Centre.