We stayed at the Horned Dorset property for a week and dined in Restaurant Aaron (upstairs) three times for dinner. The service was excellent each time and the ambiance was elegant without being stuffy. The food preparation was impeccable, what I would expect in NY or London. Unlike many Caribbean restaurants, they did not focus solely on local ingredients or preparation, though Caribbean elements were there.
Among the more memorable dishes were the mushroom soup, the seared game hen, and the scallop (offered as part of the chef's tasting). That single scallop was one of the best I have ever had. The duck was also fantastic. New selections are added to entrees, starters and desserts each evening, so while the menu has some consistent elements, it changes nightly. Another fine feature is the selection of breads offered. There was a biscuit with a touch of anise that was divine.
The souffles offered were excellent (we had banana and raspberry), and the presentation notable. The wine list, while not large, offered good coverage of new and old world, at reasonable prices.
The restaurant itself is large, segregated into a main area with wings off either side. The wing to the left as you enter has an interesting, hand-painted mural. All areas have a beautiful view of the ocean. The light fixtures have shades which give off a ruddy glow that we found very pleasing. Pricing was a little on the high end, but nothing out of line. And coupled with the level of service, it was well worth it.
Note that there is also an informal restaurant on the first floor of the same building. It is not fine dining, but offers excellent and consistent food and service, and has some dishes in common (certain desserts, for example). Its price point is also substantially lower than the fine dining restaurant above.
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