“Growing up, my family always had Sunday dinners at my grandparents. We had Italian food, of course. The dinners were memorable; talking just as much as eating. When I decided to open my own restaurant I didn’t want it to be Italian-American. I did Italian food for so long, I wanted a change. I incorporated Seafood with the memories of my childhood Sunday dinners and came up with ‘Fins and Tales’. In May of 2008 we opened our doors to the public, and I am really proud of all we have accomplished here.” 
- Peter Desforges 
Owner
Caprese Salad
Lamb Lollipops
A plated dish featuring grilled shrimp atop rice, garnished with diced tomatoes, onions, avocado slices, and drizzled with an orange-colored sauce.
Tuna Poke Bowl
Seafood paella with rice, shrimp, mussels, chicken, peas, and red bell peppers on a white plate.
Sea Scallops over Butternut Squash Raviolis
Seafood Risotto
Braised Pork Shank
Seared Sea Scallops over Mushroom Risotto
A bowl of cooked mussels with their shells open, sitting in a creamy sauce.
Short Rib Ravioli
Roasted lamb shank with roasted sweet potatoes on a white plate.
Pecan Crusted Sea Scallops
A bowl of spicy seafood stew with mussels, chunks of fish, and vegetables in a tomato sauce.
Seared scallops served on a bed of smooth mashed sweet potato with a red sauce, topped with shredded green garnish.
Baked pasta casserole with cheese, breadcrumbs, and possibly seafood or chicken, served in a green dish.
Duck Confit
Meatloaf with brown gravy, served with broccoli and a breaded fried item on a white plate.
Beef stew with mushrooms, onions, and mashed potatoes on a white plate
Grilled salmon fillet garnished with mango salsa, microgreens, and chopped onions, served with steamed broccoli and mashed potatoes.
Plate of cooked penne pasta with meat sauce topped with grated cheese.
Assorted fried seafood including calamari rings, shrimp, and fish pieces on a white paper-lined surface.