Perhaps the most difficult part of dining at this harborside restaurant is selecting just one entrée. It's hard to choose between dishes such as pan-seared yellowfin tuna with wasabi-and-tamari sauce or scallops with asparagus, spinach, tomato, pancetta, and grilled polenta. Everything here is fresh, including the locally grown organic produce. The desserts—including vanilla-bean crème brûlée and Grand Marnier bundt cake—make for hard decisions. Choose a bottle from a wine list that regularly includes 130 selections and has as many as 180 at the height of summer.
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