Consistency of food and service are key to a restaurant achieving the status of “great” in my world. Last week I felt like eating lobster and I didn’t feel like going into town, so we went to Duggans. It was the night of the full moon and we wanted to sit outside on their new deck. So we called ahead and reserved a spot.

We each had a bowl of soup to start, their conch chowder and a seafood bisque, shared a bottle of Gnarly Head Zinfandel, and Michael had the sashimi appetizer as his entree. I had the baked lobster “in the buff”. It was tender and juicy and fantastic.

The moon was beautiful and after our lovely dinner, served by Judy , we walked on the beach until we found a hammock to recline in. We swung in the breeze until it was time to go home. Then we had to change a flat tire on the car before getting home , but the dining and moonlight were outstanding.

Last night we went to the Galleon. We sat in the bar area looking over the marina and started with a creamy mushroom and spinach soup and a tuna ceviche in a nori cone (I forget what it’s called on the menu) with wasabi. Both were delicious! We had a Norton Privada Merlot/Malbec, which was also excellent. Our entrees consisted of the mixed greens salad with toasted pine nuts and shaved parmesan, and the fresh grilled yellowfin tuna with cilantro citrus butter. Mmmmm! We couldn’t help but have the chocolate fondant for dessert with more wine.

And after that, Cass brought us an unnecessary, but yummy new concoction she calls “cheesecake”. It had vanilla Cruzan rum in it and we’re going to make some for the family while we’re in CA.

No, I’m not going to reveal the rest of the ingredients……

This entry was posted on Wednesday, June 25th, 2008 at 9:28 am and is filed under Reviews, St. Croix, Terry Talk. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.