Cold Kumomoto oysters from the bays of British Columbia, Malpeques from Prince Edward Island, gulf prawns from Mexico and littleneck clams from wherever littleneck clams call home. Negi-tuna sashimi, octopus and red-snapper ceviche, P.E.I. mussels by the pound juiced with ponzu and aioli. Whole king crabs, lobster tails, shrimp cocktails. Chilean sea bass (and damn the environmental consequences) baked and served with asparagus in a tarn of lobster beurre blanc, salmon in puff pastry, crabcakes swimming in butter, tuna tataki, yellowtail tuna sashimi with serrano chiles, seared tuna with asparagus risotto topped with a... More >>>