When American Karin Goodfellow and her Canadian husband Ian left the cold winters and rat race of the northeast and followed their sailing hearts to the Bahamas, they created this five-acre organic farm at the western end of New Providence, between the airport and Lyford Cay (the Bahamas’ most exclusive gated community, home to titans of industry, banking bigwigs, heiresses, former Senators, and other notables, including Sir Sean Connery). 
Goodfellow Farms now supplies fresh produce not only for their own family meals, but also to Nassau restaurants, the kitchens of visiting yachts, and in the lunches served to those savvy enough to make the trip out here to escape the resorts of Paradise Island and Cable Beach and the cruise ship crowds of Nassau.
The farm has made the pages of Bon Appetit and the New York Times, but remains a place of simple pleasures (albeit at boutique, organic farm prices). Tables are scattered around the garden and along the long open deck that zig-zags its way through the subtropical foliage. The wandering chickens are a hint that this will be a laid back meal of fresh ingredients served on island-time. 
The menu changes daily—an organic farm is bound only to serve what is freshest and in season, after all—but might include grilled salmon or mahi mahi under a mango salsa, BBQ beef ribs, seared tuna topped with crème fraiche and salmon caviar, or surf & turf (grilled herb garlic lobster tail and filet mignon). 
Except for the lighter fare of quiches, salads (leafy and grain), sandwiches (cheese-stuffed lamb sliders, portobello-grilled veggie panini, corned beef-spinach-sweet potato wraps), pricing is actually for a full meal, the main paired with side dishes—usually a grain (blend of quinoa and rice), a vegetable such as sautéed asparagus or roasted potatoes, and a farm salad—so the cost is actually quite reasonable, and the Bahamanian countryside setting well worth the journey.