Washington steelhead, roasted on a cedar plank, is a good piece of fish, though it picks up only the barest whiff of cedar flavor. But the accompanying sauce of pinot noir and berries is a pleasant, lightly sweet companion. There are oysters among the entrees, too. Pan-fried Blue Point oysters come perched on toasted croutons over a cream sauce with garlic, tasso ham and more than a little spice. The dessert selection is presented on a large platter, and most of the offerings look pretty enticing.
Service ranges all over the place.
It's a good sign when busboys are noticing the repeat customers. On the other hand, table service is prone to irritating mistakes. A waitress brought entrees without clearing appetizers first. A waiter had to be asked, twice, to bring bread. At lunch, a waitress cheerfully refilled my iced tea, oblivious to the fact that I had no ice.