A perennial favorite, we ventured to Temptation last night for our final dinner of vacation.  The chef, a graduate of the CIA, has been wowing the denizens of SXM for years.  His take on classic French onion soup, made with Vidalia onions, is a wonderful variation on the traditional preparation.  The Quack Quack is an interesting variation on a “traditional Chinese” entree.  A foundation of smokey fried rice with diced fresh pineapple for sweetness and sliced medium rare duck breast.   Dessert was a modern twist on apple fritters.  Peeled and cored apple slices, fried and dusted with regular or powdered sugar, drizzled with caramel sauce.  A lovely final dinner for our vacation.


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