Historic. Most of the seating is alfresco at this elegant restaurant set in a beautifully restored 17th-century sugar mill on the old plantation grounds. The innovative island cuisine is both flavorful and artfully showcased. Using local ingredients where possible, the chef changes the menu often. Examples might include lemon-grass lobster or foie gras with pineapple carpaccio as a starter, and the coconut-crusted grouper, house-made pasta or charcoal-grilled meats as an entrée.