Travel Reference
In-Depth Information
Chicken pasta pillows (chicken, ricotta and sun-dried toma-
toes) and pork tenderloin stuffed with andouille sausage, ap-
ples and walnuts are island favorites, as is the New Zealand
rack of lamb with a honey Dijon and pecan crust. You'll enjoy
lingering here for dessert or an after-dinner drink. Casual
chic attire.
TAGE
Centerline Road
(340) 715-4270
Dinner only
Expensive
Not well signed, Tage occupies a private house on the incline
of Centerline Road. It is small, with tables in an indoor din-
ing area and a roof-covered terrace. The owner/chef Ted Rob-
inson was for a long time the chef at Paradiso (Mongoose
Junction). His menu features American fare that would
seem right at home in California. Start with grilled chicken
spring rolls or the lemon and garlic calamari. The spinach-
bacon salad with roasted pecans complements the lump crab
cakes. If you are very hungry try the mixed grill with lamb
chops, braised short ribs and chicken-apple sausage. Served
with sweet potato and polenta, it is enough for two. For
lighter fare, try the pan-roasted scallops with fries and
shitake mushrooms. Casual chic attire. Closed Sun.
TEN TABLES
At Chilly Billy's, Boulon Center
(340) 693-8708
Dinner only
Expensive
At 2 pm when Chilly Billy's staff stores the salt and pepper
shakers and maple syrup, the staff of Ten Tables arrives to
cover the tables with starched tablecloths, candles, colorful
china and glassware. The chefs begin to assemble and pre-
pare the ingredients for the eclectic continental cuisine
served at dinner from 6 pm to 10 pm. The menu changes fre-
quently, but a recent menu included Prince Edward Island
