Paddy McGee’s menus showcase a variety of fresh seafood and fish as well as pasta, meat, and poultry for the aqua-averse. For lunch, test the waters of a crab-and-corn quesadilla ($8.50) before plunging like an Olympic diver with grizzly DNA into a plate of grilled North Atlantic salmon, served with a warm tricolor salad and tropical fruit salsa ($18.50). At dinnertime, a jumbo-shrimp cocktail ($10.50) can inebriate taste buds before they dance with lobster-and-shrimp risotto ($19.50), barbecue shrimp with saffron, corn relish, and watermelon ($18.50), or a fresh-ground, 8-ounce sirloin burger with fries ($10.50). Two or more diners can sup on Paddy’s raw-bar Feast of the Sea ($17.50/person), featuring a platter of clams, oysters, shrimp, mussels, calamari, and crawfish. Paddy McGee’s serves only fresh, regional oysters and clams procured from federally inspected and certified oyster nurseries.