We had to move on Sunday morning from one unit at Pelican to another. That meant we had to pack only well enough to go from one room to another so it was not too onerous. We finished up our perishables and leftovers for breakfast, completed the move by 11 o'clock and headed for the beach.<br><br>We stopped at the little bakery behind Portafino, which used to be one of our favorites. We were disappointed this time in both selection and quality. I guess we have been spoiled by the French bakeries on the Dutch side.<br><br>We caught the noon ferry to Pinel Island for our first visit since our initial visit to the island several years ago. The sand had shifted but there was not much else different. It's a great place for kids with calm, shallow beaches and poor to mediocre snorkeling. After a long swim out to the point there was a fair amount of soft coral but a real shortage of fish. We got some sun and caught the 4 o'clock ferry back to the mainland. We visited with Paul and Maryann and Dave and Gladys at the beach and Gretchen hit the gift shop on Pinel and bought a flute a tank dress for our daughter in law.<br><br>After cleaning up, we checked in at PLP to see if the "glass of ice guy" was there but found them closed on Sundays for the summer. For dinner, we decided to try Italian and try out a new place (to us). We went to Mezanotte Restaurante on airport road on Simpson Bay. This restaurant has been open for almost a year, opening on July 20 of last year.<br><br>We started dinner with Buffalo Mozarella. Showing my total ignorance of the subject I expected something fried and a little spicey like "buffalo wings" at home. I was surprized when we received a plate of alternating slices of soft Mozarella cheese and tomatoe with a small green salad in the middle. It was very good. Carlo, one of the owners, was very attentive and I had to really display my ignorance and ask why they called it Buffalo Motzarello. Carlo explained patiently that it's because it is Buffalo Motzarello which he imports every three days from Italy via France. He further explained that real quality Motzarello is made only from Buffalo milk and proceeded to go back to the kitchen and bring out a packaged container to show me the picture of a Buffalo on the cover.<br><br>For the main course Gretchen had a fresh made black linguini with a creamy lobster sauce which she thoroughly enjoyed. I wanted to try their veal roll but the Grill was closed for the night because of illness of the Grill chef. Instead, I had Veal Milano which is breaded and pan fried along with pasta (spaghetti). I was initially shocked at the size of the veal...almost a foot long and six inches wide. The accompanying spaghetti with Marinara sauce was delicious (even better than what I make at home).<br><br>Dinner with drinks and two bottles of flat water was $85 including the 15% service charge that was added automatically and listed on the check.<br><br>Carlos was very attentive as was the rest of the staff. The atmosphere was open with sturdy wooden "old world" chairs. Carlo has been on SXM for 15 years and formerly associated with Spartico and a long list of other restaurants. He is a friendly and colorful character who made the rounds of the tables to visit with all of his customers dressed in a colorful outfit of black striped pants, a white chef shirt and hat and a sash of small American flags. We'll definitely return.<br><br>After dinner, Gretchen returned to the room and I stopped by the Hollywood Casino for a couple of hours where I made a small withdrawel...didn't quite pay for dinner.