When we first arrived, they had set us up at two tables. Being in the business, we knew this would never do and immediately set about changing things. We asked permission to move one table over to the end of the other and made ourselves a ten-top. Much better. Of course we hate it when customers move the tables around to suit themselves...but at least we asked first!

Chef Rob had arranged for an amuse-bouche for us to start with. I didn't get any pictures of his creation but it was awesome - it was a lobster and corn salad with real smoke, trapped under the glass covering the lobster. When you lifted the glass, a waft of pleasant smoke trailed out, which had subtly flavored the lobster and corn underneath. Very cool. We loved it.

We ordered an array of appetizers to share: the bacon wrapped shrimp, pictured above;

these zucchini fritters

and the Harbor House calimari, which came in this cute presentation.
All were quite delicious, although there was some grumbling over the
lack of tentacles in the calimari...

Several of us had the crab cake platter.