I wanted to give this place 3 stars but morally can't. \n\nWhat you think you are ordering may not be what you are served. Salmon Scrutinizers BEWARE. \n\nMy issue is that in the restaurant on the menu board, and on their online menu, it states that the salmon is Loch Duart. They DO NOT offer Loch Duart salmon anymore and have switched to FARMED Atlantic Salmon and no notice has been posted indicating the change. I wouldn't have even known of the change if the person I was ordering with, who was not familiar with Loch Duart salmon, asked the cashier questions about farming and sustainability. \n\nSo someone intending to order Loch Duart salmon would have been served questionable farmed Atlantic salmon if they didn't know to specifically ask if the salmon really is Loch Duart. \n\nI know, it seems to be silly to get in a tizzy over where the salmon comes from, but it is a big deal to me for a few reasons and one of them is pretty serious. \n\nFirst of all, even though Loch Duart is classified as a farmed salmon, the techniques they use are completely different from the farming standards allowed in the US and Canada regarding Atlantic Salmon. Loch Duart is the first salmon to be certified \"Freedom Food\" by the Royal Society of Prevention to Cruelty to Animals. It also has no hormones, antibiotics, GMO, or growth promoters. \n\nhttp://www.cleanfish.com/upstream/single-origins/loch-duart-salmon----scotland\n\nThese things can not be said about Atlantic salmon. Fun Fact: Wild Atlantic Salmon does not exist anymore. ALL Atlantic salmon has been farmed. \n\nMy second and more serious issue is that one of my children has a severe allergy to one of the \"conventional\" antibiotics used in the farmed Atlantic salmon. For this reason, we ALWAYS have to ask what kind of salmon is being offered so that we can avoid potentially sickening our daughter with exposure to antibiotic laden animals. \n\nWhen the kind of salmon is named on the menu, that is what I am expecting to be served. I feel bad for the people who care for one reason or another about the origins of their food being misrepresented or omitted. \n\nOK so for the rest of the stuff we DID decide to order:\n\nNew England clam chowder in a sourdough bowl was good but not something that is going to stick in mind as something I will hanker for. Was the right thickness and consistency for a bread bowl but also a bit over salted. \n\nKale salad was served with strawberries, cranberries, almonds, and jicama, and had a sweet/tart creamy poppyseed dressing that did a good job balancing the natural bitter of kale. Serving size was huge. Would probably get it as a side add on next time. \n\nCrispy Cod Fish Tacos. We chose the flour tortilla. It comes with black or pinto beans and we chose black. Guacamole is supposed to be served on the side. Tacos were large and filling and the batter on the cod was decent and not greasy. Cheddar cheese is also on the taco. Not my ideal cheese for cod, but it wasn't overpowering. Black beans were good too. The \"guacamole\" on the side was not guac. It was a Verde salsa with tomatillos. Not a smidge of avocado to be found unless they maybe put a few drops of avocado oil in the salsa, which couldn't be tasted anyways if that was the case. The sauce was still good though. Although, if the food handler preparing the dish doesn't know the difference between guacamole and salsa verde, well that might be disconcerting. \n\nI will probably go back and try a few other items as the food seemed fresh and was good tasting. But I definitely won't be ordering salmon there and if I happen to hear someone else order it, I will be sure to give them a heads up.