|
 The
interior authentically reflects the modern yachtsman’s dream, putting
to imaginative use the rigging, decking, hardware and materials
found on board a 65-foot yacht. A low-voltage cable system strung
from each side of the ceiling cove backsplashes light onto an eye-catching
nautical-chart mural. Curved chairs at the bar and tables contribute
to the fluid motif. The restaurant front is wrapped with a continuing
band of French doors and white canopies, flooding the restaurant
with natural light during the day. Executive Chef Albert DeAngelis has created dishes inspired by the countries bordering the Mediterranean, such as our delicious Mediterraneo fish salad, made with fresh shrimp, salmon, scallops, calamari, clams, preserved lemon & mint and our mouth-wateringWood roasted monkfish, served with middle eastern cous cous, eggplant fondue and lobster mint butter. |
