A dramatic destination for breakfast, lunch, or dinner, the Plantation House sits amid lush golf greens. Arrive early enough to enjoy the panoramic ocean views. Chef Jojo Vasquez’s menu features simple yet sophisticated preparations that draw on an international culinary vocabulary. His kampachi tartare, lightly dressed in dashi soy and decorated with a spicy nasturtium flower, is bright and fresh. The monchong (pomfret), served in tamarind coriander broth, is a perfect balance of sweet, sour, and salty flavors. At breakfast, enjoy a bowl of flawlessly ripe tropical fruit or choose from “Six Degrees of Benediction,” a half-dozen Benedicts made with such delicacies as lox, roasted Maui vegetables (superb), or seared ahi. On Thursday nights, “chop house” steaks occupy the menu. On Fridays, the chef and his wife team up to present “Beats and Eats,” specialty cocktails and appetizers served with DJ Eliza’s smooth tunes.