“The menu is very extensive, with many different preparations of shrimp, lobster, calamari and fresh fish, but somehow, nearly everything I sampled tasted pretty much the same. The dominant flavors were fat and salt, and a vaguely seafood-y flavor that didn’t seem that different whether you were eating shrimp pasta or stuffed flounder. Both were smothered in a very heavy garlic Alfredo sauce, not unlike the cheesy cream sauce that bound together broiled shrimp, scallops and deviled crab in the Outer Banks sampler.”
