These days, service at this level is hard to find anywhere, at any price. Along with fine fare, this level of attention sets a restaurant and its staff apart from all the others. Throughout the courses, knives and forks were replaced as used. So rare has this kind of service become in recent years that it seems almost odd. Service means meticulous attention to details, respect for the customer and an unobtrusive anticipation of his needs from tableside.
Service is alive and well at Oystercatchers.
The Pompano topped with dill sauce was a hearty portion, firm and nicely grilled so that the mesquite presence was understated. The salmon was equally good-sized, and the key lime honey butter was light and sweet. Both entrees were flanked by a brown and wild rice combination as well as a fresh vegetable potpourri of egg plant, sweet red and green pepper and a variety of squashes. For dessert we selected key lime pie and cheese cake. I ordered the key lime pie and was pleased when it came yellow not green.