All the waiters and waitresses wore funny clothes, jester hats, gaudy beads and/or dark green suspenders. They were ready for the Mardi Gras party taking place later that night, in the restaurant. Bob ordered Tuna Salad. All salads came with two sides so he chose fresh fruit and pasta. I ordered The Incredible Grilled Eggplant Salad, slated on the menu to have a napoleon of grilled eggplant, roasted red peppers, zucchini and yellow squash with arugula, mixed greens, sun dried tomatoes, balsamic vinaigrette and melted fresh mozzarella cheese with focaccia bread.

While we waited for our meals, we were served a huge soft pretzel and a container of mustard, a Palm Beach tradition. The proper way to eat it is to put some mustard on a plate, then break up the pretzel and dip it in the mustard. I tried it, but considered it so unusual I looked around to make sure I wasn’t on Candid Camera. It hasn’t become a staple in my diet since then.

My dinner looked like a tropical work of art served on a frosted glass plate.. A bed of mixed greens and sun-dried tomatoes were covered with pieces of grilled eggplant and grilled red and green peppers. That was topped with huge pieces of melting mozzarella cheese and two large pieces of focaccia bread were on each side of the veggies. Balsamic vinaigrette dressing was on the side. Eating it was an exotic moment. Bob’s dinner was just superb. Big chunks of grapes, honeydew melon, cantaloupe, strawberries, pineapple and a thin slice of watermelon were artistically arraigned on a glass plate. The crushed tuna was mixed with celery and mayonnaise. A scoop of pasta salad came with it also. It was elegant.