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Named after a rare tropical citrus fruit, the restaurant is elegant in an islandy kind of way. Some of the signature dishes from the creative Caribbean palette include pumpkin bisque with pepper sherry sauce, jerk chicken penne, conch fritters, snapper escovitche, and grilled tuna with papaya and mango salad. Also try a broiled mozzarella salad, plus some fantastic seafood like mussels in a coconut curry broth, red snapper ceviche, and spicy calamari salad. Portions are large, so two appetizers can be had as a meal, or an entrée can be happily shared. Those with room for dessert are richly rewarded with creations from the ordinary (rum cake) to the outrageous (drunken banana fritters).