Depending on what's in season, and on the whims of the chef, menu selections change daily. Seafood such as triggerfish with creamy crabmeat beurre blanc and beef with one of chef Bob Hackell's made-from-scratch sauces are typical. You can also order dinner as a series of small plates. The crab-cake special on Wednesday night packs the house. Order ahead to be sure the kitchen hasn't run out of its signature blackberry cobbler.