We went for the chef's specials from starters to entrees. My tuna was buttery and whatever sat underneath it was magical. The tuna sat beneath a perfectly spiced sauce and atop a brothy collection of tiny scallops, shrimp, english peas, corn, portobella mushrooms and a slightly spicy broth that would have made an iron chef proud. My husband's scallops were sweet and incorporated into an incredible combo dish of navy beans, cabbbage, and ham. Oh my. You locals are lucky indeed.