This stylish but unpretentious favorite is well worth the cost of a ferry ride. Starters include local oysters and clams on the half shell and a warm heirloom bean salad. Meat eaters will find a selection including steaks and/or lamb, and other entrees usually include a pasta and inventively prepared seafood such as spring pea crusted fluke and moules frites. Monday is traditionally bouillabaisse night, and specials appear on other days. It’s worth phoning to secure a table before hopping on the ferry. A nice little food market is behind the cafe.