After 12 years at their popular restaurant on the island, the European-trained chef and his wife have moved their talents just over the bridge to the mainland where they prepare affordably priced, Continentally-influenced American cuisine. Featured dishes are veal Normandie, bistro steak with béarnaise sauce and poached fish. Lunch offers lighter fare with a good selection of sandwiches and wraps. The many house-made desserts are well worth the trip by themselves. A three-course early-bird menu is available between 5 and 5:45 pm daily. A separate prix fixe menu, which is available all night, lets you sample a selection of the chef's fine cuisine at a very reasonable charge.