In a historic building, this eatery has been a local favorite since 1988. The clam chowder or lobster bisque, combined with the salad bar, make a nice, light lunch option. Start with fresh oysters, shrimp cocktail or the ahi tuna tartare. Entrées include ruby red trout, Alaskan king crab legs and sea scallops. If you're not in the mood for seafood, select from one of the premium steaks or try the drunken Hawaiian chicken served with a pineapple-mango chutney.