Although turtles swim in a large protected pool in the nearby lagoon they're not destined for the stew pot, but are released when they become adults. This restaurant does, however, offer one of the island's best menus of fresh seafood, much of which is caught in waters off neighboring islands. The location across from the Juliana airport is not its greatest asset, but once inside, you forget all about jets. Located on a pier beside the water, the place evokes a small zoo, with chattering parrots, macaws, cockatoos, even rabbits, and monkeys. On Wednesday, lobster prepared many different ways is the specialty. Because they're shipped in containers of seawater by air or sea, they're the freshest-tasting on the island. At night, you can start with the Creole-style conch soup. Fish such as mahimahi, tuna, or grouper can be grilled, poached, served meunière, or blackened. Duck is also a specialty. Our favorite is pan-seared duck breast in a sauce made from local guavaberry liqueur. Chops, lamb or pork, and steaks round out the menu.