Or they opt for an inside room that also accommodates sizeable groups. S haron creates dishes based on each day's local catch of fish, or fresh chicken and shrimp. On some days beef, pork or goat appears on the menu for dinner. And lucky diners might be offered a taste of tender, sweet local lobster. Vegetarian meals are no problem for this versatile kitchen, either.
Lunch is a single-dish meal.
Dinners are served with a first course of soup or a salad. T here are no menus at Sharon and Pheb's . Instead, Sharon or Walter will personally tell each visitor about the day's choices. The soup may be pumpkin, fish or calalloo. Seasonal local produce, such as breadfruit or plantain, are prepared in various Caribbean ways.