As the name might indicate, seafood is the specialty of the house. You can opt for table dining inside the cafe or on the patio with a robust menu, or get some sushi with an authentic Japanese atmosphere at the Raw Bar.
The restaurant is run by executive chef Frank Pabst, who centers the menu around local fin and shell fish, especially those that are overlooked by traditional menus. A specialty of the house is the "Seafood Tower," a two-tiered stack of oysters, prawns, seared red tuna, salmon tartare, jellyfish, scallop ceviche clams and mussels. If you've got someone in the party that just isn't feeling the treasures of the deep, however, there is also a small meat menu including Wagyu tenderloin, Kobe-style ribs and free-range chicken stuffed with sauvagine cheese.
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