The menu also reflects a bountiful catch from the sea, with a net full of fresh fish dishes and many heart-smart offerings. For starters, the Caribbean Conch Chowder is chock full of vegetables, potatoes and morsels of the tiny bivalve in a spicy tomato base. A unique combo of lime-garlic sauce and red pepper garnish completes the colorful plate. A pan-seared fillet of snapper comes with garlicky mashed potatoes and grilled asparagus. The other local favorite, fresh grouper, is given a new and tropical treatment by flavoring with rum and pepper, and the filet is topped off with a mango sauce and sweet pan-fried plantains.
Pork tenderloin is given a tropical twist by roasting with a guava, honey and rosemary glaze.
To complete the seafood offerings, a shrimp and crabmeat dish is served with nutritious black beans and rice, and Hibachi tuna is grilled and complimented with an exotic mushroom salsa. This popular fish contributes the heart-healthy oils found in both salmon and nuts. A house salad and Quinn's crusty and fresh garlic bread are served with all dinners. New menu choices for landlubbers include meat and poultry dishes such as the popular Chicken Criollo, which consist of tender breast of white meat chicken served with cilantro sauce. A Caribbean-spiced filet mignon rubbed with cumin and chili is sure to attract those with a hot palate.