Dates Closed: Jan. - Easter open seven days, off-season open Tues. - Sat.
Hours: Dinner: 5:30 p.m. - 10 p.m.
Restaurant Specialty: Roasted filet of Grouper, topped with crabmeat served with a lemon caper sauce. All entrees are accompanied by a house salad.
Appetizer highlights: Homemade smoked salmon, terrine of foie gras, warm goat chees and figs wrapped in phyllo draped with a port wine sauce, excargots bourguignonne.
Crispy roasted Long Island duck, tournedos rossini, roasted rack of lamb
Seafood: Bouillabaisse, Chilean Seabass served with gulf shrimp drizzled with a lobster saffon sauce, Roasted Florida Lobster
Most Popular Desserts: Creme Brulee, Lemon Mousse, Chocolate Fondant and Crispy Apple Tarte Tatin