Fresh seafood and chicken platters share menu space with more exotic offerings such as shark and alligator tail.

Dockside shop fills sandwiches & carryout platters with clams, shrimp, fish & scallops, both fried & fresh from sea.

Staff behind raw oyster bar lines plates with ready-to-shuck shells & other seafood on airy patio with views of downtown Royal Oak

Shrimp, grouper & swordfish dishes parade from kitchen that deftly accents plates with Greek & Cajun touches

Awash in scenic views of Little Sarasota Bay, guests savor culinary masterpieces made from fresh-caught seafood and locally sourced produce

Chef Alvin Binuya uses local ingredients to forge thai curry penne & other dishes that fuse pan-Asian, European & Pacific Northwest flavors

Culinary Institute of America alum fashions gourmet eats out of fresh Maine lobsters and fish such as yellowfin tuna, grouper, and salmon.

Fish haven stocks traditional Jewish eats, such as house-cured salmon, whitefish & pickled herring & assembles massive party platters

Fried-fish dinners, house-made clam chowder & shrimp by the pound served with sides of baked beans & macaroni salad

Sips of signature martinis or champagne flank two dozen oysters such as Blue Point & Fanny Bay in sleek raw bar