This restaurant prides itself on serving locally bought produce and seafood. The chef serves fresh, well-prepared raw-bar items in addition to entrées such as filet mignon, pan-seared scallops and cedar-plank salmon. Servers are well versed on the menu and extensive wine list. The contemporary décor incorporates colorful original art hanging on exposed brick walls and a central oyster bar. Many of the oysters are harvested nearby at the Barnstable oyster farm.
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