The Coast Hotel’s executive chef, Pascal Dagorne has refined the hotel’s menu and is attracting a strong following. It’s worth a stop before or after the ferry to sample nightly specialties such as the fresh fig, goat cheese, and caramelized onion tart or foie gras panini with quail egg and Bordeaux wine jelly. The regular menu sports mains such as grilled wild salmon with black olive tapenade... more