Six large sea scallops were seared in what the menu said was a Caribbean jerk spice. But they looked and tasted slightly blackened. The mandarin orange aioli wasn't bad, but the scallops were perfect by themselves. I thought the small pieces of fried gator tail were bland, despite the buttery, garlicky sauce. There were those at the table who disagreed, and it went quickly.
Meals come with a good salad of mixed greens and finely grated cheese.
The ginger vinaigrette is worth trying. A basket of a plain rolls also came, but a second batch, topped with onions, was better. The chef usually has four or five nightly specials. A large sandwich came au jus, on thick, crusty bread, accompanied by crisp, steamed vegetables. It brought no complaints.