The menu is divided into appetizers, and entrees, with many offers of "splits". This gives the diner a marvelous opportunity to sample several of the chef's specialities. We noticed several people at the bar taking advantage of this at no extra charge. it is an opportunity that is not available often at restaurants on the island.

In this category, one of us tried the "little neck hot pot", which the waitress described as several clams with noodles and broth, like a spicy soup. Indeed it was hot and the ice water served with dinner was needed. After sampling the little necks with chop sticks, the soup was devoured with a spoon, every "hot" mouthful was great! The other hors d'oeuvre sampled was braised asparagus, served with field greens and perfectly seasoned with a delicate vinaigrette. It was delectable!

duck prepared bythe chef is medium rare; it arrived in beautiful thin slices, looking much like lamb and was delicious. Salmon served with risotto with peas won raves and was moist--every mouthful to savor.

For dessert, the better half of the group was estatic when he discovered the dessert menu included rice pudding served with a creme brulee topping. This old fashioned dessert is somewhat out of favor at restaurants, so imagine the excitement at reading this creative new approach to a very old tradition. It was even better than imagined. Two ices were included on the menu and, luckily, a rich chocolate cake, that could clog the arteries and satisfy every chocolate fanatic.