Le Bernardin

Almost raw course: kampachi tartare with crispy rice chips.

Barely touched course: warm peekytoe crab "cake" with persimmon ribbons in a chili broth.

Lightly cooked course: crispy black bass on a lup cheong and bean sprout risotto in a hoisin plum sauce.

Dessert: black sesame panna cotta with sour cherry spheres and Mandarin sorbet.

Wine: Meursault Perrieres Vincent Girardin 2007.

Tea: chamomile and lavender.

Marea

Starter: Long Island fluke with lemon thyme and olive oil.

Main course: fresh cut spaghetti with crab and sea urchin.

A glass of Sancerre blanc.

Ed's Chowder House

Stater: iceberg salad with balsamic vinaigrette.

Main course: New England clam chowder with a side of fries.

BLT Fish Shack

All you can eat mussels.

Frites.

Original Crab Shanty

Seafood fettucine alfredo with scallops, shrimp and lobster tail.

Pina colada.

Anchor and Hope

Split with Ben: oysters from Washington, Maine, Prince Edward Island, British Columbia, and Oregon.

Main course: New England clam chowder with a side of fries and tarragon aioli.

Dessert: Blue Bottle coffee milkshake with maple whoopie pie.

Beer: Black Diamond blonde ale.

Le Bernardin

Amuse bouche: poached oyster with truffle foam.

First course: raw hamachi with nuoc mam vinaigrette.

Second course: warm lobster carpaccio topped with heart of palm and orange vinaigrette.

Main course: pan roasted monkfish with hon shimeji mushrooms on pureed turnip in a sake broth and topped with ginger-turnip emulsion.

Dessert: vanilla yogurt parfait with blueberries, yogurt sponge, and basil ice cream.

Glass of Chateau Carbonnieux Blanc Pessac Leognan 2006.

Glass of house champagne.

Ed's Chowder House

Main course: Maryland blue crab chowder with a side of Old Bay seasoned french fries.

Royal House Oyster Bar

Main course: chicken and shrimp gumbo.

Chauncey Creek Lobster Pier

Split with Cat: seafood chowder.

Main course: lobster roll with potato chips.

The Porthole

Split with Cat and Laura: Maine crab cakes with lemon creme fraiche served with french fries.

Shipyard Pumpkinhead ale.

Portland Lobster Company

Lobster bisque in a bread bowl.

Seadog blueberry ale.

The Mermaid Inn

Starter: seared calamari over wild mushrooms, frisee and feta.

Main course: black ink risotto with cuttle fish and a side of french fries.

Dessert: chocolate pudding.

Mermaid Mary.

BLT Fish Shack

Split with Ben: seafood combo appetizer with raw clams, oysters, scallop, and

Main course: All You Can Eat Mussels with fries.

Dessert: blueberry pie with marscapone cream.

Carafe of sauvignon blanc.

Pearl Oyster Bar

Split with Ben: fried oysters.

Starter: New England clam chowder with smoked bacon.

Main course: lobster roll served with shoestring fries.

Ginger ale.

Bondi Road

Grilled bass with orzo, spinach and feta salad.

Split with Joseph: chocolate and coconut encrusted caramel yellow cake served with strawberries and whip cream.

"To Kill A" Sunrise - muddled raspberries and mango, grapefruit tequila and orange juice.

The Mermaid Inn

Split with Cat: seared calamari salad with wild mushrooms, frisee, and feta cheese.

Main course: grilled yellowfin tuna with corona beans, capers & arugula in a butter lemone sauce.

Pear ginger sangria.