The finest restaurant within Bluebeard's Castle Hotel attracts diners who come here for the succulent food and a wide-angle hillside view that some patrons, especially after a few drinks, have described as mystical. The intimate (40 seats) restaurant is outfitted in tones of burgundy and green, with floor-to-ceiling windows that sweep westward over the sunset, the harbor front of Charlotte Amalie, and as far away as the airport. There's a small-scale bar on the premises.
Your meal might begin with such choices as steamed littleneck clams in either a white wine or red wine-based Provencal sauce, spinach pie as you might remember it tasting in Greece, grilled Portobello mushrooms with goat cheese, and dolmades with dill and sun-dried tomatoes. Main courses feature lots of fresh fish, including an excellent version of yellow fin tuna, with teriyaki and ginger sauce; and locally caught lobster prepared Thermidor style (removed from its shell, simmered with butter, cream, sherry, and Romano cheese). The chef is especially proud of the pork Marsala, simmered in butter with mushrooms, Marsala wine, and cream. Attentive service adds to the evening's charms.
Nicci’s thoughts: Great service and tasty entrées.