Jerk chicken, sweet mango sauce, coconut rice, fried plantains caramelized and cooked in oxtail jus, pickled chilis
Caribbean style fish and chips, cajun red snapper, pineapple salsa, crispy plantains, creole tartar sauce
Cassava pone, maple glaze
Please feel free to contact me anytime if you need any changes done to the menu or if you have any questions. I am open to ideas so please feel free. Also a little background I come from high end dining I used to work for a Michelin star restaurant and I also like to travel and use new ingredients and techniques in my cooking. I am rustic chef with a modern twist and I like to make sure the flavors and dishes tell a story when I cook. The platings will be elegant and filled with flavor. I added a dessert to your menu to make it 4 courses instead of 3 but the dishes wont be too over filling so you will have room for dessert.