The Seafare was established in the 1970s and not much has changed since then except prices. Many of the niceties of fine dining from that era still remain such as white tablecloths and cloth napkins, amuse bouch before the first course, sherbet palate cleansers between courses and tableside flaming dessert preparations. Many of the black-tied wait staff have been there for years and know how to serve in a professional manner. Seafood is the main speciality, even though they have steaks I have never tried them. The entree price range falls into the $18.00-$30.00 area, steaks are higher. A unique specialty is called "Sauton" which is your choice of fish or seafood cooked along with vegetables in the natural fish juices inside a crockery pot. The night my husband and I were there, he started with a clam chowder which, being from new England, he found to be okay. His sauteed swordfish was well prepared and topped with sauteed vegetables. I started with a house salad which was overpriced at $6. It consisted of iceberg lettuce, some of which was brown, and a couple of slices of cucumber, onion, and tomato. The vinagrette tasted very salty to me. My entree was a seafood casserole ($24) which consisted of 5 medium sized scallops, 5 medium shrimp and several chunks of lobster prepared in a butter wine sauce. It was excellent. We had an accompanyment of sauteed asparagus with hollandaise which, too, was perfect. I choose a Vouvray ($33) from the Loire Valley as the best choice to serve with our seafood meals. The wine list is deceiving...it look as if it is a thick leather book of a vast array of wines until you open and find that only one wine is listed per page. There were only a couple of negatives with my overall opinion; one being cold bread served in a covered basket one would think to hold in the warmth, but not so. Even when corn muffins were brought to the table along with the entree, they were cold. All wines, even my light white chenin blanc, are served in short balloon type glasses, which are more in keeping with a Burgundy. Otherwise, the food and service here are outstanding.
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