Chef Tipperah Bruce-Noel

Jerk Chicken & Sweet Plantain Skewer with mango chow relish and herb crema

Saltfish Accra - Crispy golden fritters made with flaked salted cod, fresh herbs, peppers, and a lightly spiced batter

Escovitch-Inspired Snapper Bite with pickled vegetables and pepper sauce vinaigrette

Red Wine Braised Beef or Caribbean Herb Lamb

Served with creamy cassava mash, roasted baby carrots, sautéed greens, and spiced jus

Black Cake-Inspired Rum Dessert with caramelized fruit, spiced cream, and toasted coconut

Rum Pineapple Cake with caramelized pineapple, rum caramel, and vanilla bean whipped cream

Miso Ginger Carrot Purée with Sesame Chili Oil

Crispy Rice Bites with Spicy Tuna or Avocado Yuzu Tartare

Japanese Barbecue Duck Cannoli with Crisp Duck Skin, Roasted Pistachio & Chives

Miso-Glazed Cod + coconut jasmine rice, blistered green beans, roasted mushrooms, and ginger scallion sauce

Pomegranate Gochujang Salmon with sweet potato purée, charred greens, and citrus herb salad

Matcha Mango Cheesecake with coconut cream, mango gelée, and toasted sesame crumble

Whipped Feta or Goat Cheese with roasted grapes, honey, herbs, toasted nuts, and warm pita or crostini

Lemon Herb Branzino

Roasted Garlic Chicken

Pomegranate Lamb Shank or Chops

Served with roasted fingerling potatoes, charred broccolini, cucumber tomato salad, and tahini yogurt sauce

Honey Citrus Olive Oil Cake with whipped mascarpone, berries, and pistachio crumble

Mini Coconut Bake with Saltfish Buljol

Tropical Fruit with Lime, Mint, and Honey

Shrimp & Creamy Grits with Calypso Butter

Coquito French Toast

Caribbean Breakfast Plate with Eggs, Greens, Sweet Plantain, and Herb Potatoes

Scotch Bonnet Honey Fried Chicken & Plantain Waffles

Mini Coconut Rum Tres Leches

Guava Cream Cheese Pastry Bites

Muhammara with Garlic Naan or Pita roasted red pepper walnut dip with herbs and olive oil

Bourbon Roasted Grape Crostini , with whipped goat cheese, thyme & spicedhoney

Roasted Pepper Coconut Vegetable Bowl with zucchini, mushrooms, sweet potato, herbs, and quinoa or farro

Pumpkin Hand Pies Sweet Kabocha, Culantro, Gruyere & Thyme wrapped in Flakey,Buttery Crust

Oyster Mushroom Bao Buns Pillowy Milk Buns, Cajun Fried Shrooms, Pickled Slaw, Escovitch Sauce & Cucumber

Miso Glazed Eggplant with coconut rice, sesame greens, and ginger scallion sauce

Charred Wispi Cabbage, a river of Whipped Miso Tofu, drizzled with Crispy Chili Oil + Toasted Tuxedo Sesame Sprinkles

Mango Coconut Chia Parfait

Honey Citrus Olive Oil Cake with whipped mascarpone, berries, and pistachio crumble

Lobster or Crab Salad Toast with citrus aioli, herbs, and microgreens

Shark Filets rubbed in green seasoning , fried to perfection with a cascade of chadon beni pesto

Seared Scallop with mango pepper relish and herb oil

Calypso Shrimp Empanada paired with a cilantro lime sauce

Champagne Cream Salmon or Miso Cod served with seasonal vegetables and garlic herb starch

Lobster Bisque Pasta

Pomegranate Mousse Spoon with champagne pearls and rose syrup

Blackberry Honey Blossom Pastry - Vanilla Bean Creme stuffed crossaint dusted in lavender sugar & topped with fresh cream and Blackberries

Burrata with Roasted Tomatoes, Basil Oil, Balsamic Pearls, and Toasted Focaccia

Chicken Marsala or Creamy Tuscan Chicken served with roasted garlic mashed potatoes, seasonal vegetables, and marsala mushroom jus

Pasta Upgrade Option - Lobster Bisque Pasta with Shrimp or Lobster finished with herbs, parmesan, and chili oil

Vanilla Bean Panna Cotta with berry compote and almond crumble

Bourbon Roasted Grape Crostini , with whipped goat cheese, thyme & spicedhoney

Calypso Shrimp Empanada paired with a cilantro lime sauce

Sorrel-Yuzu-Gochuchang Salmon or Jerk Spiced Short Rib

Served with Miso Carrots, Coconut Mash, Charred Greens , and Citrus Herb Sauce

Citrus De Coco - Coconut Custard Brulee with key lime zest , toasted coconut and candied lime