Feast your eyes on a steal-your-breath-away view and beautifully presented dishes prepared by executive chef Doug Shook. Once you get over sticker shock on the seasonally changing menu, settle in on the outside deck and enjoy dishes like grilled scallops with portobello relish, grilled king salmon with fried risotto, and mint-rubbed pork chop with salsa verde. A more affordable option upstairs is the Upper Deck, which serves tapas such as flaming ouzo shrimp, roasted olives
with onion and feta, and Gruyère and duck confit pizza. If you come for lunch, the menu is less expensive but the view is just as fantastic. For night owls, the tin-roofed Afterdeck Bar serves cocktails on the water until the wee hours.