A winding slate path through overhanging vines and tropical foliage leads to the historic 1840 Carriage house. Slowly spinning ceiling fans stir the aromas of French-New Orleans accented cooking and trawler-to-table seafood and steaks grilling over mesquite. Envision yourself in New Orleans or Key West. In the canopied garden, or on the candlelit veranda, dine on the exotic cuisine of Chef Chet Saign, whose creations include local-caught tuna, swordfish and mahi-mahi in fabulous sauces, elaborate entrees of local shellfish & lobster, and the justly famous smoked, grilled and blackened steaks and prime rib. Beyond the menu, a dozen or more specials are offered nightly. The helpful staff makes you feel like you are dining on a private yacht.