A block from the sand, you can listen to soft music and watch beachgoers pass before the wide-open entrance of Poseidon's main dining area. The hotel-restaurant's select menu changes every few weeks, and has lunch options like mahi-mahi fish tacos, hamburgers, philly cheesesteaks, and burritos.
The dinner menu's starters include spicy shrimp fritters, and seafood soup in a coconut-milk broth, as well as Asian-infused appetizers like vegetable tempura and fried calamari with sweet miso sauce. Entrees are large and come with generous sides of vegetables and homestyle mashed potatoes. Caught fresh daily, yellowfin tuna is one of the house specialities, sliced thick and served with soy sauce and balsamic vinegar. Mahi-mahi with mandarin-orange sauce runs a close second in the seafood favorites.
Meat lovers have a choice of prime steaks like local filet mignon with jalapeno bearnaise sauce, and USDA cuts of boneless ribeye. Smoked baby back pork ribs are basted in Tim's Famous Tennessee Barbecue Sauce - the popular creation of proprieter Tim Odon, a Tennessee native who slow cooks the ribs on his rooftop double-barrel smoker. Dessert offerings include the house speciality of Bananas Foster a la Mode.
If a nightcap calls, you can head up to the third-floor Sky Lounge and Sports Bar, with outdoor terrace seating and an intimate, air-conditioned indoor area. Large flat-screen TVs with satellite channels get most US sports events, making the watering hole a popular spot for gringos. Sky Bar pours most major labels of spirits and serves a slate of tropical drinks - from a classic piña colada to the house speciality Margarita Rica. The upper-floor space also dishes out dinner 6 nights a week, as well as breakfast and lunch on weekends.