Moving right along, the sea bass chowder was filled with fresh chunks of fish combined with bacon, corn and poblano, we couldn’t get enough. Additionally, the fish stew was just as good with smaller pieces of seafood in a tasty red base. The must-have dish for a main course is the pan seared sea bass with spinach with rich lobster ravioli in a lobster cream sauce made with tomato and fresh basil. Or try the grilled Florida swordfish steak which is cooked to a medium perfection and served with a side of basmati rice and grilled asparagus. There is always a listing of the day’s fresh catch, which may include everything from North Atlantic salmon, Nova Scotia halibut, Louisiana farm-raised catfish, Atlantic cod and George’s Bank lemon sole. If you can save room for dessert, the ice cream pie with peppermint stick ice cream, hot fudge and fresh cream is worth every single calorie.