Located in the Sheraton Tarrytown Hotel, the kitchen at this Mediterranean restaurant and wine bar is led by Executive Chef Cliff Saladin (formerly of the Riverside Yacht Club in Riverside, Connecticut). On the menu: grilled Chilean sea bass topped with a crabmeat sherry cream sauce ($30); lobster mac and cheese prepared with smoked Gouda and aged cheddar ($28); flat-bread pizzas ($12 to 18); and blackened salmon with a Mediterranean herb rub $28. A “comfort menu” also is offered with selections such as meatloaf ($15) and chicken potpie ($15). A 60-seat patio is open year-round. The restaurant is open for breakfast, lunch, and dinner every day.