Distinctive main courses include: the chef's special bouillabaisse; sauteed sea bass with shrimp, scallops, mussels and clams in black olive, caper, tomato and basil sauce served with roasted garlic mashed potatoes; grilled mahimahi glazed with sweet chili sauce; Hawaiian broadbill swordfish in a tomato, shiitake and roasted garlic sesame-shoyu sauce; and other fish specialties Meat lovers will find filet mignon, rack of lamb and other dishes. The wine cellar houses countless fine vintages. Service is impeccable.