Local specialties like breadfruit, ayi kee and pejiballes are also served. The menu changes daily, and features such items as sirloin in peanut sauce, medallions of beef in two sauces, shrimp in herb sauce, dorado in herbs, lobster, moussaka, and even at times, chile con carne. Perhaps best of all is the price. Some rooms can be combined together forming suites. Most rooms are 500 square feet, which includes private bath and covered terrace.
All beds are queen size and have firm mattresses.
The rooms have the special passive cooling design with extra large windows, cross ventilation, high ceilings, thermo syphoning roof vents, wooden shutters and thermal isolation. All rooms are fully screened. The hotel grounds are one of its major attractions. Nature trails wind through 17 acres of hard woods and fruit trees. The hotel kitchen makes good use of bananas, avocados, oranges, limes, grapefruit and ayi kee, all grown organically on the hotel grounds.