Less inspired is an overly creamy shrimp bisque, with chunks of both shrimp and lobster meat occasionally bobbing to the surface. Black mussels from Maine are best a la mariniere, in a simple white wine, butter and garlic nage. Oysters on the shell are a choice of mollusks from either Puget or Long Island Sound. Shrimp, crab and lobster are shelled and chilled. Have them with the kitchen's deliciously piquant remoulade sauce.
Main courses range from the day's fresh catch to a variety of standbys and grilled meats.
If seafood's not your thing, one of the best items on the menu is a grilled double thick pork chop served with spinach, onions, potatoes and bacon. It's great meat, expertly charred and light pink in the center. The stuffed shrimp are large, white shrimp stuffed with seasoned crab stuffing, a delicious creation served sizzling with melted butter. The Tillerman's side dishes are not always up to speed. Sauteed spinach with white beans sounds like a good idea, but the greens are soggy and the beans are waterlogged.