Head to the waterfront early and catch a Blue Claw martini (gin or vodka, Dry Sack sherry, and flamed orange peel) or any number of speciality cocktails at the bar. Sample from half-priced raw-bar items from 5–6 pm, including the always-popular fresh local oysters. Then dine on blue-claw crab cakes, soft-shelled crab (only served in season from late-May–mid-Sept.), or the specialty of the house, the fisherman's kettle (a medley of seafood sautéed, sauced, and served
in a copper pot) for dinner. For those short on time and cash, there's a smaller menu available at the bustling bar.