ZagatBuzz: Harbour Dining Room
ZagatBuzz: marinated sea scallops (with Asian pear, marcona almond and dashi)
ZagatBuzz: Oysters with umeboshi, parsley and grape
ZagatBuzz: Beet Puree Amuse Bouche
ZagatBuzz: Coho salmon (with beets, shiitake, bacon and Brussels sprouts)
ZagatBuzz: finally peaks with chocolate cake served with toasted fluff and vanilla ice cream
ZagatBuzz: Oysters in the kitchen
ZagatBuzz: The evening's menu
ZagatBuzz: Executive Chef Anthony Fusco