Executive Chef Greg Alauzen has designed every dish on Cioppino's sumptuous dinner menu. Whet your appetite with his selection of oysters on the half-shell ($12) before moving onto his signature dish, Cioppino ($29)?a heaping platter of branzino, mahi mahi, little-neck clams, PEI mussels, Dungeness crab, scallops, whole prawn, onion, and fennel, all served with grilled crostini. The only thing missing is the lobster, which you can get in ravioli ($23) or risotto ($12) form. Those with more landlubbing tastes will prefer an Elysian Fields Farm lamb with saut?ed escarole and white beans ($38), New York strip steak ($34), or the veggie-friendly potato gnocchi ($16). Since seafood tends to make for poor desserts, top your feast with vanilla-bean cr?me br?l?e ($6) and gelato ($5), or warm beignets tossed in cinnamon and sugar with a raspberry dipping sauce ($6).