After cocktails in the inn's antiques-filled parlor (the knockout rum punches are legendary), dinner is served on the verandah. Many ingredients are harvested from the inn's herb garden, fruit trees, piggery, and livestock collection; the scrumptious cured meats, baked goods, preserves, and ice creams are homemade. Sumptuous three- and five-course set menus lovingly prepared by the incomparable (and delightfully named) chef Lovey Boddie might include breadfruit-cheddar soufflé; mahimahi with lemongrass beurre blanc, ginger, and tamarind; and white-chocolate-ginger cheesecake. You can also order other signature favorites such as conch cakes with lobster sauce or herb-crusted lamb with rosemary and guava à la carte. Bon mots and bonhomie serve as prelude, intermezzo, and coda for a lively evening.
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