It is essential to reserve tables for this restaurant. We got our hotel to reserve (late on) for us and they managed to get us a table. It was full the whole time, with tables turning round very quickly. It is smart but my husband wore smart shorts and a shirt and that was acceptable. Very professional service, waitress attentive, happy to explain the menu to us. We enjoyed a very nice bottle of Joel Gott sauvignon blanc. We started with a soft shell crab appetiser (we shared), followed by chicken drum (me) and scalibut (restaurant’s description : Our very own Chef de Cuisine Michael Nelson created this dish that adheres delicate, thinly sliced Nantucket Sea Scallops to the outside of sweet, flaky Alaskan Halibut. Together the flavors combine to create a wonderful texture and seemingly natural blending of flavors. This scallop crusted halibut or “Scalibut” is then sautéed and served with Maine Lobster Risotto and Pea Shoot Butter for a decadently fabulous dish.) We then shared a creme brulee, delicious! Most enjoyable meal in a lovely restaurant.