Entrees that hit the mark were the pan-seared brook trout over a mound of spicy mashed sweet potatoes and braised radishes (a special), baked tilapia with a crunchy crab meat crust, grilled salmon atop a caper-olive sauce and goat cheese polenta, medallions of pork tenderloin in a grainy mustard sauce and exemplary steak frites.
Try the borscht (tangy and tasty), the pan-roasted sea scallops on a crab cake crust, the pan-roasted chicken with a morel flan and the spice-rubbed Long Island duck.
I was especially smitten by the flaky baked halibut with its crunchy crab-meat crust.
Noteworthy: ragout of Maine lobster and Oregon crepes served in a baked munchkin pumpkin bowl; wood-grilled breast of free range chicken with fried green tomatoes, mashed potatoes, herbs and a natural jus; and dayboat cod with a crab and chestnut crust.
It featured assorted white fish in a tempura crust with crab stick, avocado and spicy raw tuna on top.
Begin with the sautéed crab cake, its tender crust giving way to fat, sweet chunks of meat that play well against the faint bitterness of slightly wilted frisée, all pulled together with an expertly made salmon beurre blanc.
Our carefully orchestrated feast began with perfect Yellowfin Tuna Tatare with Asian pear, Cucumber and a tangy Citrus Dressing, Peekytoe Crab Cakes with a Cracker Crust, a delectable Lobster Cobb Salad with Bacon, Radicchio, & Goddess Dressing.
The best appetizer at a recent meal was two large crab cakes with crisp crumb crusts.
The dishes are straightforward so as to highlight each individual fish: "no filler" Maryland blue claw crabcakes, Cajun popcorn shrimp, harpooned Hilton Head swordfish, Florida red snapper with a rosemary bread crumb crust, Maryland soft-shell crab.
The soft-shell crab is cooked right but the heavy crust obscures the taste of the crab.
