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fiogf49gjkf0d EATING OUT ---------- THERE IS A GREAT CHOICE OF TRADITIONAL FRENCH OR CREOLE RESTAURANTS, THROUGHOUT THE ISLAND. CREOLE RESTAURANTS ARE ARE SMALLER AND LESS EXPENSIVE WITH GOOD FOOD. A SERVICE CHARGE OF UP TO 15 PERCENT MAY BE ADDED TO YOUR BILL. TYPICAL MEALS ------------- APPETIZERS: ACCRAS - CREOLE FRITTERS, FILLED WITH SEA URCHIN, CODFISH, SHRIMP, MEAT AND VEGETABLES. HARENGS FUMES A LA CREOLE - SMOKED HERRING FLAMED IN RUM AND SERVED IN A HOT PEPPER, VINEGAR, OIL AND ONION SAUCE. POTAGE A LA CREME DE COCO - CREAM OF COCONUT SOUP. MAIN COURSES: MATOUTON DE CRABES - CRAB MEAT SAUTEED WITH ONIONS, GARLIC, HOT PEPPERS, LEMON JUICE AND THYME. CRABES AUX TI BANANES VERTES - BOILED CRAB WITH GREEN BANANAS. LAMBI - CONCH, CUT & SAUTEED IN OIL WITH LEMON & GARLIC. BLAFF - SOUSED FISH WITH LEMON, LIME, GARLIC & RED PEPPERS. COURT BOUILLON A LA CREOLE - FISH SLICES MARINATED IN LEMON, CRUSHED GARLIC, SALT AND HOT PEPPER AND THEN BOILED WITH TOMATOES AND EXTRA GARLIC. TAZARD - SMOKED KINGFISH OR TUNA. TOURMENT D'AMOUR - COCONUT TART. TYPICAL DRINKS -------------- TI PUNCH - RUM, SUGAR CANE SYRUP AND A DASH OF LIME. PLANTEURS PUNCH - RUM WITH FRUIT JUICES. PUNCH AU COCO - PUNCH WITH COCONUT MILK. PINA COLADO - RUM, CREAM OF COCONUT, PINEAPPLE JUICE & CRUSHED ICE. WHISKEYS, GINS, VODKAS & WINES ARE WIDELY AVAILABLE.
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