After cocktails in the inn's antiques-filled parlor (incomparable bartender Shaba's knockout rum punches are legendary), dinner is served on the veranda. 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 a team of local chefs might include conch cakes with lobster sauce, breadfruit-cheddar soufflé, mahimahi with lemongrass ginger and tamarind, and white-chocolate-ginger cheesecake. Bon mots and bonhomie serve as prelude, intermezzo, and coda for a lively evening.
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