Prepared in every way by chef-owner Larry Rogers—from charbroiled to gently sautéed—seafood specialities may include conch strips in tempura, rich fish chowder, pan-fried fillets of flying fish with a toasted-almond crust and a light mango-citrus sauce, and seared prawns in a fragrant curry sauce.
Landlubbers in your party can select from the chicken, beef, and pasta dishes on the menu. Whatever you choose, the herbs that flavour it and the accompanying vegetables will have come from the chef’s own garden. Save room for the homemade bread pudding, yogurt-lime cheesecake, or rum-raisin ice cream. Twinkling white lights reflect on the water as you dine.