Through a large window in the dining area, diners can watch the flurry of activity in the kitchen. The staff deftly prepares an ever-changing array of dishes, such as ‘dirty’ chicken wings, flash-fried calamari and tasty homemade bread with hummus. Innovative entrées of spicy seared wild shrimp and New Bedford sea scallops, pork chops with a five-cheese macaroni and cheese. Not-to-be-missed desserts include a seasonal fruit crisp with house-made ice cream, crème brûlée and decadent sundaes.
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