Historic. In a restored 1871 German firehouse, guests will find a bustling bar and dining area downstairs. Upstairs is more traditional and formal in what was once the firemen's ballroom. The menu is a mix of local seafood and steak dishes alongside traditional pastas like five-layer lasagna, veal parmigiana and linguine with clam sauce. On the seafood side there is the restaurant's premiere dish, diamond-scored flounder. Also on the menu are shellfish platters which come in three different sizes, the largest includes a dozen oysters, eight clams, eight shrimp, two Dungeness crab clusters and four Maine lobster tails. Definitely not for the timid. The place is popular, the food is great and served by a team of uniformed staffers but the noise level can be considerable.
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