This stylish yet unpretentious favorite is well worth the ferry ride. Starters include local oysters and clams on the half shell, Thai-style scallop ceviche, and a warm heirloom bean salad. Meat eaters will find steaks and/or lamb, and other entrees usually include a pasta and inventively prepared seafood such as spring pea-crusted fluke, sea bass with fennel, fingerling potatoes, arugula, and chimichurri sauce, or moules frites. The evolving menu reflects local seasonal fare. Monday is traditionally bouillabaisse night, and specials appear on other days. It's worth phoning to secure a table. A nice little food market sits behind the cafe.