Some of the island's most creative dishes are served in this wood-beam cottage restaurant-art gallery overlooking the water. Unorthodox yet delectable culinary pairings -- inspired by chef Raoul Rodriguez's continuing travels from France to the Far East -- include foie gras prepared two ways: one a Thai-style jasmine mousse, the other scented with gewürztraminer wine. Asian mushroom soup topped with cream of cauliflower is a great starter. Among the creative entrées are duck breast with Chinese plum and five-spice sauce with black-sesame-crusted gnocci; a crayfish casserole with steamed rice noodles in basil and coconut milk; and roasted lobster, served with Lao purple rice and artichoke hearts filled with spinach and pine nuts in a vanilla-bean sauce. The painterly presentations echo Raoul and wife Mary Pat O'Hanlon's passion for art; the adjacent gallery displays some of their acquisitions.

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