Rather than attempt to cover the waterfront, four fish dishes were featured, based on freshness and availability. Even the salad roster intrigued. There were all manner of combinations of greens, vegetables, olives, herbs, cheeses and nuts. The asparagus were grilled and served warm, the Roquefort was tangy, and the sweetness of the garlic contrasted wonderfully with the bitter cress. W e almost didn't order the lobster salad because so often it looks prettier than it tastes.
Chefs like to present seafood, greens and garnishes spread out on a flat plate for dramatic effect.
Every forkful sang in the mouth and everyone in our party vowed to order insalata d'aragosta next time. Smoked Sicilian swordfish sliced as thin as tissue paper accompanied by a subtle truffle oil, lemon and arugula chiffonade occupied one half of a large white plate. I'm not prone to using effusive adjectives but a good many came to mind in connection with this dish. Like daring, delicate, brilliant. As a result, we enjoyed the meal as a whole and felt satisfied, not satiated, even after dessert.