Café Marquesa’s "Contemporary American Cuisine” does not disappoint. Specialties include grilled meats and fresh, local seafood, complemented by inventive appetizers and salads as well as fresh baked breads and desserts made daily.
Diners at the 50-seat restaurant catch glimpses of kitchen theater behind a hand-painted trompe l'oeil wall. Specialties include Pan Seared Grouper with Blue Crab, Seared Sea Scallops with Truffled Wild Mushrooms, Shrimp and Grits, and Beef Tenderloin with Chevre Cheese.
Based on seasonal availability, Chef Graham Dailey selects the finest seafood, meats and produce to design the menu. He and his team of talented chefs present innovative interpretations of classic dishes nightly. A cozy bar is available for drinks, light bites, dessert and coffee or full meals. Friends and hotel guests meet at the bar prior to dinner and before or after the theater.