All items are listed with a suggested accompanying domestic wine. A few times a year, there are special menus, most recently a Cajun one. Reserve a table in advance for these events. A small flour tortilla bowl was filled with bay scallops, rock shrimp, mussels and avocado, enhanced with cilantro and red onion. Perhaps this should be on the permanent menu.
Soups change daily.
But the combination seems timid. The salads are a sure bet. The cranberry vinaigrette makes for a fine dressing. In earlier years, the menu offered unusual entrees such as sturgeon. Though it hardly seems elegant in this setting, the pie is a definite crowd-pleaser.