A small cup of Creole gumbo, brimming with seafood and rice, was just enough to whet out appetite for our main courses. What a great idea to offer a combo entree of two or three fish options. We settled on the grilled mahimahi with beurre blanc and the grilled North Atlantic salmon with a berry reduction. Decidedly terrific were the mashed potatoes with roasted red pepper and chedder. Every nook and cranny of this convival spot was filled the night we were there. Bar.