Executive chef Robert Hesse seems to have settled in at this Georgica Pond-side restaurant after it went through several incarnations. While the menu has the familiar fish, steak, poultry, and pizza, there's a tendency to embellishment. A scallop appetizer comes with corn pudding, quail egg, and bacon, for example. There's a popular white truffled lobster macaroni and cheese, and a strip steak is topped with lump crabmeat, panko, and Stilton horseradish. After dinner, the place becomes a lounge with a D.J. and bottle service.