Chef Michael’s
A fine dining, white tablecloth experience with a small indoor dining room and a charming outdoor patio, here the food, not the views, is paramount. Though the fresh seafood selection changes daily, signature dishes typically star hogfish or lionfish, prepared in a multitude of ways, including the New Orleans-style Pontchartrain (blackened and topped with crawfish in a Creole cream), or Adriatic (“grilled and napped with our olive oil and herb concoction.”) Dishes are a production—in a good way. Other than seafood there is a daily vegetarian dish and a delicious roasted duck with mandarin oranges, cashews, coconut rice, and vegetables. Save room for the Key Lime pie.
A fine dining, white tablecloth experience with a small indoor dining room and a charming outdoor patio, here the food, not the views, is paramount. Though the fresh seafood selection changes daily, signature dishes typically star hogfish or lionfish, prepared in a multitude of ways, including the New Orleans-style Pontchartrain (blackened and topped with crawfish in a Creole cream), or Adriatic (“grilled and napped with our olive oil and herb concoction.”) Dishes are a production—in a good way. Other than seafood there is a daily vegetarian dish and a delicious roasted duck with mandarin oranges, cashews, coconut rice, and vegetables. Save room for the Key Lime pie.
Details
Bookstore
Available as paperback
and as e-book.
