Though the chefs at Port Atlantic Yacht Club make everything that they can by hand—right down to the dressings and soups—they often have to rely on the sea. Thankfully, their waterfront view puts them in close proximity to the ingredients necessary for dishes such as seafood sausage, Chilean sea bass oreganata, and lobster ravioli. The rest of the menu is a mix of Italian pastas and entrees, from the lamb osso bucco and filet mignon to the Mulberry Street feast: bowtie noodles with chicken, sausage, shrimp, and broccoli rabe. Some plates, such as the chowder of the day, vary based on your timing and whether the chef's muse is overbooked. Others are mainstays, like the chicken martini, which flavors chicken breast with olives, lemon, and vodka. The wine list features Californian and Italian wines as well as suggested pairings that draw out subtle flavor notes.