A dinner reservation at this delightful private island begins with a 10 minute boat ride on the Truman (an old mahogany(?) ferry) from the dock at MM28.5. Luckily a fishing boat captain & resort hostess in Marathon both mentioned this place for our last evening (01/28) in the Keys. Party of four: Mahi mahi was served on baked polenta with cannellini beans, baby spinach, tomato fondue & porcini mushrooms. Chicken & lobster was served with lemon aioli, shiitake mushrooms & fennel, miso & black bean broth. The "local waters" entree was a "combination plate" of shrimp spring roll, cobia, snapper, cilantro basmati rice, baby bok choy & soy lemon sauce. Ocean trout (salmon?) was served pissaladiere with artichokes, grilled zucchini, fennel & nicoise olive tapenade. We ordered the profiteroles & Grand Marnier desserts, the latter served with a dark chocolate tuile & dipped strawberry. There is a huge wine list & the after dinner menu includes 1997 1/2B d'Yquem, eau de vie, cigars & other tidbits. Yum & worth another visit!! Our table overlooked lush tropical landscaping with hammocks, the beach & a tiny waterfall. Live entertainment, discreet volume. Executive chef is Anthony Keene. We found out later it is Relais & Chateaux, has rooms & a spa.
Original Post
