Ducking into this cool, marine-themed space almost made us forget the dog days outside. A flavorful tomato gazpacho was sparsely populated with shrimp, onion, celery, and, surprisingly, carrots. Sprightly mixed greens and Granny Smith apples boosted our curried shrimp salad (though if we’d been blindfolded, we wouldn’t have guessed that the dressing had curry at all). A refreshing dessert was the shortbread-crusted tart with fresh mango and a filling of cream cheese and whipped cream.