Twelve seems to be a magic number here, from the table count to the number of entrees at lunch and dinner. The menu emphasize fresh island fish but offers non-fishy choices as well, with the complex presentations. Because we prefer our ono plain grilled, we asked for the rather strongly flavored mustard sauce to be served on the side. Fresh ahi was a better dish, simply prepared, on a small mountain of fresh mixed greens. Seared ahi salad with balsamic vinaigrette was another winner, and bouillabaisse was generous with fresh fish, shrimp and tasty scallops.
Service is polite and efficient service with the added enthusiasm of owner operators.
A full bar serves excellent drinks, including a first rate chi chi. The menu offers flavors of the Pacific Rim, with a touch Thai. Excellent fresh fish is served in arresting presentations, with local spices and vegetables. Each dish looks special. Caesar salad is served in a crisp oversize won ton skin, anchored to the plate with a dab of mashed potatoes, almost like a tostado filled with beautifully green lettuce and deftly flavored.