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The converted 1880s "conch" houses that form the Marquesa Hotel back up to this lovely boutique restaurant that serves an ever-changing menu of local seafood married with worldly flavors. Here, Chef Susan Ferry creates unexpected pleasures out of yellowtail snapper, working the fillet into an herb-dusted medallion and then setting it off with a summery caponata graced with pine nuts and capers. She'll capriciously pair contrasting flavors to great success, as in a duo of soups that features chilled green apple and fennel alongside a spicy broth of Thai lemongrass and basil studded with luscious, grilled pink shrimp. Then there's the simple perfection of flawlessly cooked vegetables, haricot verts and sugar snap peas that crunch with flavor. And though you'll struggle to fit in dessert with portions this large, the romantic dining room will beg for a finish of smooth peanut butter cheesecake outfitted with two spoons.