Bistro pairs jazz club vibe & string lights with Italian menu of sautéed steak & fish, pasta & pizza made from locally sourced ingredients

Chefs fold entree crepes with fillings such as seared duck, smoked salmon or creamy yam

Dockside shop fills sandwiches & carryout platters with clams, shrimp, fish & scallops, both fried & fresh from sea.

One dozen cupcakes come festively decorated & infused with ice cream.

Samosas packed with minced lamb & spices precede lamb curry, chicken dosas, dishes baked in clay tandoor oven & vegetarian entrees.

Chinese, Japanese, and Thai recipes characterize sleek eatery with colorful lighting and area of floor-to-ceiling bamboo.

Kitchen crew simmers 1.25-pound Maine lobsters, corn on the cob, potatoes, mussels & chorizo in peppercorn-beer brew

Executive chef Jason Ward prepares omelets, house-made flatbreads & seafood with local ingredients

Mexican recipes infused with bistro flare such as filet mignon grilled to order & served with ancho pepper stuffed with goat cheese

Italian & Persian flavors unite on menu of pecan-crusted lamb, gourmet pizzas & salmon with caramelized onions, almonds, capers & wine sauce