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A stunner was the Thai salad with tatsoi, mizuna and cubes of ripe papaya in a mint-chili pepper dressing.
We gave high marks, too, to the California frisée bistro salad laced with bacon, garlic croutons, Gorgonzola cheese and a red wine vinaigrette, and to the baby spinach salad with goat cheese, candied pecans and a red pepper dressing with big chunks of pepper.
Fillings are hearty and creative, like grilled steak, avocado, sweet onion jam and fresh mozzarella with a creamy roasted pepper dressing ($9.50).
As most dishes are assertively seasoned here, diners starting with one of the spicier offerings might pass on garlic-hot pepper dressing, which proved quite peppery.
Intriguing appetizers were Miami vice (seared portobello mushrooms with warm goat cheese, sun-dried tomato and a roasted red pepper dressing), crab cake pura pura and Habana salad (mesclun with Cabrales blue cheese and champagne vinaigrette).
The spicy homemade roasted red pepper dressing is creamy and complex.
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Ms. Cinseruli was meeting the boats every morning in Point Pleasant until the scallop beds in those waters closed a few weeks ago, and she now serves the best that New Bedford has to offer: three "dry" or chemically untreated sea scallops (they don't shrivel in the pan) seared with olive oil, salt and pepper; dressed in a balsamic glaze; and placed on a portobello mushroom pedestal.
Two giveaway munchies are so good I would return for them alone: one bowl holds shredded Chinese cabbage and ground shrimp in a coriander-sesame oil vinaigrette, the other has strips of carrots and daikon in a smoldering chili-pepper dressing.
Add the red peppers, dressing, and parsley to the bowl.
It was a taste of home: slices of white onion, avocado and jalapeño peppers, dressed with oil, lime and salt.
Vegetable salad: crisply cooked cauliflower, broccoli and vegetables of the day such as snow peas or red peppers, dressed in light balsamic vinegar and olive oil.
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