A self-taught chef, Melinda Blanchard serves food that's full of flavor and not fussy. If you order lemon mousse, your mouth will pucker from the zing of fresh lemon juice. The lobster cakes have large chunks of local lobster in every bite and the mahi-mahi is served on a bed of shiitake mushrooms and fresh corn shucked to order.  Melinda doesn't like food that's been over handled in order to shape and arrange it on the plate. The cuisine is creative and sophisticated with flavors from the Caribbean, Asia, America and the Mediterranean. The wine list is a Wine Spectator award-winner and yet, the atmosphere is as comfortable as can be. No attitude, no jackets required, no pomp and circumstance.

Blanchards has been hailed as one of the best restaurants in the Caribbean. Bob and Melinda Blanchard are the creative founders of this dreamlike setting but since its inception, their staff has played an important role in making it what it is today. This group works together like no ordinary restaurant team.

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