Little Harbour was a quiet spot, well sheltered from the swells of the channel, and the bottom provided reliable holding. Muse, an elfin figure with blond hair and devilish blue eyes, served a lemon-pesto asparagus tempura salad with julienne of fennel, red peppers, carrots and haricots verts dressed in lemon-pepper vinaigrette. She followed this with Caribbean curried chicken salad, fresh spinach, tomato, crushed cashews and caramelized ginger. Her artful blend of subtle flavors in all the meals rivaled those served by any restaurant I'd experienced anywhere ashore. Over espresso, Bridge and I discussed an itinerary.