The menu at 350 Main New American brasserie showcases Chef Michael LeClerc’s contemporary flair for seafood and beyond. A Culinary Institute of America graduate, LeClerc worked in Geneva, Thailand, Maui, Deer Valley, New York City and, most notably, in Paris at Joel Robuchon’s Jamin kitchen before settling down at 350 Main. With dishes like the blackened Shetland salmon and seared diver scallops, this is a seafood lover’s heaven. But carnivores won’t be disappointed, either: Try the sous vide Berkshire pork chop, buttermilk-fried game hen or the venison roulade. For the health conscious, 350 also offers the vitamin- and antioxidantrich/low-fat and low-calorie Sante menu.