We chose the AP plan. The resort's kitchen was manned by students from the New England Culinary Institute.
The breakfast was served buffet-style with a chef making eggs of your choice. The selection was very good with fresh fruits and juices. The food was warm and the breads were delicious. Lunch was by the bar, but the lunch menu was limited. Dinner was always a five-course meal. The seafood was always fresh -- a limited selection, but everything was excellent. Service was impeccable.
It was very expensive, but given the alternatives on the island, you did not have much of a choice.