Scuba dive into the culinary dinner experience with raw-bar selections including marinated Hawaiian tuna tartare with creamy avocado aioli and wontons ($12). Or, plunge straight into the bathyal end of the culinary pool with artisan oysters on the half shell (market price). A lighter option such as a baby-spinach salad with bacon, mozzarella, cherry tomato, pickled red onion, and honey-mustard vinaigrette ($8) will leave room for a feast of seared sea scallops with yellow squash, zucchini, and confit tomatoes ($24), tuna burger with toasted-almond slaw ($13), or smoked pepper-crusted salmon with potato-parsnip puree and broccolini ($22). Sole's cuisine isn't solely pelagic, however. Lovers of land-based eats can order pan-roasted duck breast ($23) with potato gnocchi, wild mushrooms, haricot vert, and cherry beurre rouge or an 8 oz. grilled beef tenderloin ($23). Breakfast, lunch, and brunch are also available.