dining

  • 4 Courses by Candlelight

    Our four-course candlelit dinner includes soup, salad, main course and dessert with coffee or tea.

    Each night (except Saturday) we offer a choice of fish, poultry and meat entrées. Our soups, salad dressings and sauces are made fresh daily in the kitchen. A variety of delicious desserts are also available.

    Saturday Evening during high season we offer a unique experience of dining under the stars. Tables are set on the beach nestled amongst the palm trees with Tiki Lights, candles and a tropical BBQ Buffet presented by our BBQ expert Gail Stevens. In the low season we are closed Saturday night giving our guests the opportunity to experience the other fine restaurants on Jost Van Dyke.

    To Make a Reservation (accepted up until 4 p.m. that day) call 284–495–9888 or VHF Ch.16

Carrot-Ginger Soup
  • Ingredients:
  • 6 T. unsalted butter
  • 1 lg. onion, finely chopped
  • ¼ C. fresh ginger, finely chopped
  • 3 cloves garlic, chopped
  • 7 cups chicken stock
  • Snipped fresh chives and chopped
  • 1 C. dry white wine
  • 1 ½ lbs. carrots, chopped into ½ inch pieces
  • 2 T. fresh lemon juice
  • pinch of curry powder
  • salt and pepper
  • fresh parsley

Melt butter over medium heat and sauté onion, garlic and ginger until soft and aromatic. Add chicken stock, wine and carrots. Bring to a boil then reduce temperature and simmer uncovered for approximately 45 minutes until carrots are tender. Let cool slightly and puree until silky smooth and season with lemon juice, salt and pepper. Can be chilled at this point for serving later hot or cold. Garnish with chives and parsley. Serve 4 to 6.