MELROSE. Only the freshest seafood makes its way to Providence’s coveted tables. This charming New American spot serves a mixture of hot selections and raw, cold ones ­ both excellent, according to regulars. Start with an indulgent appetizer of foie gras sauté served with braised quince and port wine before feasting on dishes like lobster with cinnamon-scented butternut squash or New Zealand tai snapper accompanied by a compote of vine-ripened tomatoes. Lunch selections ­ offered only on Friday ­ are on the lighter side, but the quality of the seafood remains excellent.