By Judi Gallagher
The ahi tuna was cool and refreshing, missing the mark only on the “jalapeno foam” that seemed to be missing the jalapeno. Perhaps one of the best entrées I have had the pleasure of devouring this past year was the special of the evening; filet mignon with braised oxtail ragout and oyster mushrooms. The menu features sweet potato-crusted mahi mahi- moist and flavorful, well balanced with just the right seasoning. There is a New York strip with chimichurri butter, and the yucca frites will have you smiling like you just came off an island vacation. You’ll also find a host of creative island- themed desserts with a new edge.