a wonderful surprise! the new england seafoodchowderwas made with real clam broth, not overly thick, with medium sized russet potato chunks, diced celery and clams throughout.
lobster bisque could have had more chunks of lobster, but the creamy broth was sweet, velvety smooth, and well-seasoned.
a variety of warm rolls were flavorful and served with plenty of vegetables.
crab au gratin was creamy and cheesy, but the geese didn’t overpower the sweet crabmeat, which was in heavy supply. the cheeses on top of the casserole were browned and bubbly.
green beans, the chefs veg, were the best i have ever had in a restaurant - sautéed until crisp-tender with shallots and almonds. awesome!
both the key lime pie and bread pudding were house made and delicious. the raisins in the bread pudding were plump and fresh, and the whiskey sauce dousing the plate leant moistness without being too sweet.