This was our first time to the new location, which was previously Ohana. We opted for drinks to start which included the Fin margarita, but had them substitute Cabo Wabo for the tequila. The pirate punch was also ordered. Flavorful and not overpowering. A plate of red pepper garlic oil, mango olive oil and butter proceeded the bread. We both ordered appetizers, which included the crab cakes and lobsta roll. The crab cake was mostly crab with very little filler and browned nicely. The accompanying sauce was great; however, a little more would have been nice. The lobsta roll was divided into 3 slightly larger that bite size portions. Plenty of lobster and a great sauce as well as the bun lent a slight sweetness to the appetizer. We added the Bibb and beet salads for the 2nd course. The Bibb was dressed with a slightly acidic dressing, which cut through the goat cheese perfectly. The beet salad had large golden beet slices and a nice balsamic vinaigrette with goat cheese and walnut and mixed greens. The entrees were black grouper and the swordfish. The grouper was sautéed and served over a combination of gnocchi and other vegetables. We weren’t expecting a cream sauce as this wasn’t necessary. The swordfish was fantastic. It was accompanied by a lovely sauce and a bacon wrapped potato pancake. Dessert was the bread pudding. They are known for this and if you try it, you will not have to ask why. Fin is known as the upscale seafood restaurant on Marco and deservedly so,
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