This hotel restaurant serves lunch in the open-air dining room, while lighter fare and snacks are available at the Soggy Dollar Bar. At night, guests settle in with a three-course dinner that may feature good soups, mahimahi Martinique (marinated in orange-lemon-lime juice and cooked with fennel, onions, and dill), and “Sandcastle hen”: grilled Cornish hen that’s been marinated in rum, honey, lime, and garlic! Meals are served with seasonal vegetables and a variety of salads.