To the top left is seafood pasta and at right is pork tenderloin. A ray swims in the background, no doubt thankful to be off the menu. Below, seafood pasta with shrimp, scallops, mussels, fish, calamari, linguine, shallots, tomato, shitakes, asparagus, white wine and truffle oil.
Summer is dry.
Summer makes otherwise amiable folks cranky, resistant to going out of the house and opposed to heating up the kitchen to cook a meal. Fish fanatics, your Jacques Cousteau dream is here. Yet, the food takes a back seat to the 1,500 gallons worth of saltwater aquariums that are the restaurant's decorative centerpiece. An enormous tank above the bar features a ray with blue spots. Another has an exotic lionfish.