Executive chef Greg Alauzen has designed every dish on Cioppino's sumptuous dinner menu, which is packed with a bevy of seasonally rotating, Tuscan-inspired delights. Whet your appetite with his selection of oysters on the half-shell ($11) before breaking in bibs with his signature dish, the Cioppino—a heaping platter of halibut, Mediterranean sea bass, clams, mussels, dungeness crab, scallops, jumbo shrimp, onion, and fennel ($29). Landlubbers can cut into tender, grilled lamb T-bone chops before delicately nibbling on its plate mate, cannelloni stuffed with ricotta and house-made lamb sausage ($39). Veggie-friendly entrees include fluffy house-made gnocchi ($17), paired with artichoke, grilled radicchio, arugula and parmigiano-reggiano. End feasts or accidental sugar strikes with sweet desserts, such as vanilla-bean crème brûlée, creamy gelato, or warm beignets tossed in cinnamon and sugar with an espresso crème anglaise ($6).