BLUFF HOUSE has two restaurants and bars. One (pix on left) is located in the historic main Club House where breakfast and dinner are served. The historical Club House restaurant has been completely renovated in order to restore it to its former grandeur, and now serves full breakfast selections from 7.30am until 10am, and a candlelit dinner (offering up to five different entree choices each evening) is served from 7.30pm.

The second restaurant (please Click HERE), the newly opened Jolly Roger (a must-see, must-visit harbourside bar and restaurant with waterside pool / sundeck), serves lunch and dinner.

The Jolly Roger has become Green Turtle's 'in' place to go for a casual lunch or dinner, or just relax with a wonderful island cocktail under Jolly Roger's colorful umbrellas on the harbourside deck. The new "Jolly Roger Bar" is open where you can enjoy frozen daiquiris and rum punches including Vern's famous "tranquil turtle" either out on the deck by one of our many tables with umbrellas for shade, by the bar, or inside in air-conditioned comfort, all with great views of the water.

Chop garlic well and add to olive oil and mince. Add the grouper fillet. Allow to marinate for at least one hour. Chop the tomatoes and shallots finely. Place the shallots in a hot pan with a teaspoon of butter and cook on low heat until soft. Add chopped tomatoes, basil, and wine and cook for another 15 minutes on low heat. Then remove the sauce from heat.

Take the gouper fillet from the marinade and place in hot frying pan. When the fish is cooked, coat with tomato sauce, top with mozzarella and place under a grill or in an oven until cheese is melted. Serves 2.

Marinate conch in lime juice, drain. Dip into milk and then seasoned flour. Cover bottom of heavy pan with oil, fry conch over medium heat with lid. Season to taste. Optional: fry slowly in butter with dried onions, omit oil.