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Classic rich chowder, grilled trout, and fried clams share the daily menu with modern dishes such as zesty cioppino and mahi-mahi sliders with jalapeno aioli. Executive chef Jason Mazur and a seasoned crew smoothly shifts from icy platters of just-shucked oysters, to ginger-lime prawns over celery root slaw. The menu boasts seasonal specials as well.
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