Many of the tasty meals served here have their roots in the restaurant's garden. Fruits, vegetables, and herbs are organically grown at this landmark plantation house—dating from 1711—and used unsparingly in the menu, which changes according to seasonal crop yield. The chef draws on creole, French, and Mediterranean influences for his creations. One option is the prix-fixe "surprise menu"—just tell your waiter your preference for meat, fish, or vegetarian, and any
dislikes. There's also a small inn here.