Menu / Price List

Mini Beef  or Vegetable Patties

Flaky golden pastry filled with curried shrimp, warm island spices, w/ a mango chutney

Or 

Coconut Shrimp with Pineapple Scotch Bonnet Glaze

Crispy coconut-crusted shrimp finished w/ a pineapple scotch bonnet glaze 

Jerked Chicken Thighs with Mango Salsa and Rice and Peas

Grilled jerk-marinated chicken thighs topped with a fresh mango salsa. Jasmine rice, pigeon peas

Berry Rum Chantilly Cake

Rum infused cake with Chantilly cream, berries, and whipped mascarpone

Mini Maine Lobster Rolls

Fresh lobster, light lemon herb mayo, celery buttery toasted rolls w/chives

Orange Watermelon Feta Salad

Mixed spring greens, romaine,fennel, carrots,cherry tomatoes,

w/ a white balsamic vinaigrette

Buttermilk Fried Chicken w/ Hot Honey

Crispy buttermilk fried chicken, warm hot honey drizzle. Baked macaroni & cheese with ritz cracke topping 

Banana Bread Pudding Cheesecake w/ Peach Flambé

Banana cheesecake w/ bread pudding, topped w/caramelized peaches finished w/a brown sugar flambé sauce

Heirloom Tomato Carpaccio & Burrata

Layered heirloom tomatoes with creamy burrata, shallots, white wine vinegar, olive oil, fresh basil, sea salt, and cracked pepper

Squid Ink Pasta Fra Diavolo

Squid ink pasta tossed in a spicy tomato sauce with garlic, white wine, Calabrian chili, fresh herbs

Gluten-Free Strawberry Shortcake Cheesecake

Layers of creamy vanilla cheesecake and fresh strawberry filling on a buttery crust, topped w/ whipped cream, macerated strawberries, and shortcake crumbles

Marinaded mozzarella balls skewers with cherry tomatoes and a basil lea. Drizzled with a balsamic nectar. 

Arborio rice, cooked in a cacio e pepe par sauc, breaded with panko and fried in olive oil.

Jerked marinated chicken thigh, skewered, grilled and brushed with a mango sauce.

Curry flavored pie dough filled with sautéed beef, pepper, onions, garlic, thyme, beef broth. Baked until golden brown, and served with a robust citrus apricot salsa. 

sliced sweet potato crisp topped with a fig jam, arugul, prosciutto and shaved Parmesan cheese. 

Sea scallops wrapped in applewood bacon, topped with a parsley butter sauc.

Shredded sweet potatoes mixed with sliced onion, salt and pepper, eggs, and flour. Baked until golden brow. Served with a honey whipped feta and chopped chives. 

Mini cocktai wieners wrapped with crescent dough, baked until golden brown. Served with ketchup and honey mustard.

Sautéed Lamb meatballs, served on a bed of a spiced tomato sauce. Topped with mint and feta crumbled

Romaine, Spring mix, shaved carrot, cherry tomatoes, sliced cucumber, orange segment. Balsamic Vinaigrette 

Roasted red peppers, Vidalia onions, garlic, and carrots. Purée together with olive oil, warm spices, and vegetable stock. Served with rosemary focaccia crouton. 

SalamI, prosciutto, provolone, banana pepper aioli, lettuce, sliced tomatoes, chopped onion, olive oil and red wine vinegar.

Asiago focaccia layered with cheddar and Gouda. Grilled with a herb butter until golden brown.

Frozen mixed berries, red beets, apple juice, and a banana. 

Fluffy blueberry pancakes, topped with a strawberry compote and light citrus whipped cream.

Butter caramelized onion, grated Gouda, chopped spinach and pappadew peppers seasoned with paprika, oregano, garlic, salt, and pepper.