As usual, we are on a similar page. Somewhere between a bistro and a brasserie. I was thinking brisket as a single cut with a demiglace on the plate and a sourcream horseradish placed on the table.
For pork I was thinking about a rillette style presentation with pickled apricot, plum (prune), and possibly a compote.
I have to come clean and say the confited pork loin and duck would be on the menu as well as a cured pork collar.