Longtime island chef Alfred Kettering learned to prepare classical European cuisine at the Rhein School of Culinary Arts in Mannheim, Germany and at some of the best hotels in Switzerland & Holland. His cuisine combines appealing elements of classic Continental and authentic German cuisine. Tempting seafood and meat entrées, plus hot and cold appetizers, soups and salads. Casually elegant seating plus a chef’s counter overlooking the open kitchen. Dinner is served Mon-Sat, from 5 p.m.-“until.” Reservations recommended.