Over the past 23 years, chef and owner Jean Dupon has been delighting customers with delectable cuisine in an exquisite environment. Begin with a sampling of pates. Feast on scallops Barcelona sautéed with almonds, flambéed with Amaretto and finished with cream. The scallops Mediterranée are sautéed with fresh tomatoes and basil in white wine. Or try the frog legs Provencale sautéed with garlic butter. For dessert, the warm chocolate bread pudding, topped with a dark Jamaican rum chocolate sauce is an island favorite.