(From May 2012)
Here we confidently choose from an array of fresh, well-prepared seafood (with sides that get as much attention in the kitchen as the entrees), and we have yet to be disappointed. Scallops beurre noir (sautéed in browned garlic butter) served over toast points started the meal well, followed by a crisp, cold Ceasar salad and mixed baby greens with roasted pecans and crumbled Roquefort. Entrees of cornmeal-crusted flounder and grilled black drum, both served with a medley of tender vegetables, fulfilled our high expectations. Choose a seat in the bustling main dining room, the quieter room upstairs, or the covered outside deck over the water. Service is helpful and friendly but not intrusive. Bar.
My Library
