Where the World is Your Oyster

At 7 p.m. we take our seats for the parade of food. The menu is a wonder, from “100-Year-Old Bread” made from heritage flour to a salad of shoots, stems, leaves, and flowers. “Everything on your plate is edible,” we’re told, including the tops of roasted carrots and beets. There’s pork belly, and bluefin tuna; the boat captain who caught it is named on the menu. The chowder is a feast of its own: mussels, bar clams, lobster, scallops, rock crab, seaweed, and more. By the end we’ve lost count of the courses—and the calories.