1st Course
Curried Chickpea Empanadas w/ Tamarind Sauce
Chickpeas cooked in a flavorful curry broth with fresh thyme, spices and filled into a light empanada dough. Fried until crispy & drizzled a tangy spicy tamarind sauce.


OR

Salted Cod Fritters w/ Calypso Sauce
Salted cod & creole seasoning are made into a batter and fried until golden brown. Calypso sauce is used for dipping made with fresh lime juice, garlic aioli, ketchup, pepper sauce & scallions.

2nd Course
Salmon Escovitch w/ Rasta Pasta & Shaved Coconut
Pan Seared Salmon garnished with a pickled mix of onions, bell peppers, carrot, scotch bonnet chili’s & all spice. Accompanied by campanelle pasta cooked in a coconut cream sauce, confit cherry tomato & shaved coconut

OR

Braised Oxtails w/ Toasted Coconut Rice & Wilted Spinach
Oxtails are marinated 24 hours then slowly braised with fresh thyme & all spice. Fluffy jasmine rice simmered in coconut milk & garnished w/ toasted coconut. Spinach is sautéed with garlic, bell peppers & olive oil.

3rd Course
Chocolate Mousse w/ Passion Fruit Gelee & Strawberry Salsa
Milk chocolate mousse served with a slightly sour passion fruit gelee, sweet strawberry salsa

OR

Mango Creme Brûlée w/ Almond Biscotti
Fresh Mango folded into a vanilla spiced egg custard, ala minute then brûlée with demerara sugar served with a almond biscotti
Other Infomation

Chef Kamal Rose here, ready to cater to you from thought to finish! Your request is an opportunity to showcase my Caribbean heritage. My inspiration for creating this menu is to allow each ingredient to shine on its own. I am open to changes and suggestions based on your preference, please feel free to click on the message button to send me a quick note.

Chef K,
Looking forward to hearing from you
Meal for 12 on 22 May 2021

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