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Grilled Gulf shrimp are tossed with sun-dried tomatoes, Kalamata olives, artichoke hearts, garlic, capers, leeks and red onions and served over a salad of spinach, feta and pine nuts. Sauteed crab cakes are served with remoulade and creamed corn. Reservations recommended. Lunch and dinner Wed.-Sat., brunch Sun. Credit cards. $$$

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