As for their mains and pasta, the Crabmeat Tagliatelle ($26) was a hearty option that could certainly do with more salmon roe. To be tossed with garlic, lemon butter sauce, herbed breadcrumbs, and chunky crabmeat, the pasta was cooked to al dente perfection. The briny-sweetness of the crustacean matching fairly well with the light, buttery sauce. A little pricey in my opinion but I did feel better seeing the generous amount of crabmeat. The seasoning was also done well here.