This is a bit fancier atmosphere than most restaurants on the island, yet it is not formal. One plus is that the restaurant tries to feature sustainably caught local fish and local and organic produce. The menu is interesting, with some dishes that are "hybrids" of more than one cuisine - for example, my entree was a seared tuna with an Asian sauce and veggies over fettuccine. The tuna was well-prepared and good, but there was way too much tuna to pasta. My artisan salad was subtle and I appreciated the balance of almonds, Asian pears and goat cheese. The key lime pie was large enough for two and included a layer of raspberry, topped with meringue. Again, it was good, but my personal preference is to have a simple key lime pie without all of the accessories.