Pelican Bay Review
The dining here is in an airy room, with French doors that lead to a breezy patio. The capable chef, Peter Redstone, uses local ingredients to create such internationally influenced dishes as Greek salad, Thai-spiced lobster cakes with grilled-corn-and-tomato jam, and sesame-crusted Atlantic salmon with a lemongrass beurre blanc. An entire menu of dishes is made with locally caught lobster, including lobster potpie with a side of truffle fries, and lobster tail in a jerk sauce finished with Guinness beer. Fridays feature a beachside pig roast, while on Sunday there's a jerk chicken fiesta buffet with live entertainment.