Anguilla

Mango Trio

Jerked chicken filets with mango & corn salsa.

Ceviche of prawns with mango & avocados, with country pepper.

Sweet potato mango soup with tomato cardomann compote.

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Roast pork butt in burnt cane and ginger glaze, pigeon pea and blue cheese fritters, papaya chutney & crispy provisions.

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Sweet cornmeal Johnny cakes with caramelized pineapple, chili pepper and cashew brittle and West Indian butterscotch sauce with Anguillian Pyrat rum.

Aruba

Curry-Rubbed Shrimp served with a salad of shrimp, Avocado, and Mango topped with a yuca crisp accompanied by a relish of tomato, onion, and pepper and watercress finished with red-pepper and watercress finished with red pepper coulis, shrimp-saffron emulsion, and balsamic drizzle

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Grilled pork with Tamarind barbeque sauce served with fried empanada, stuffed with pulled beef, cashews, olives, and bleu cheese accompanied with stir fried chayote, pumpkin, zucchini and corn, finished with aromatic jus, pica de pina, herb oil

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Sweet potato-sour cream coconut tart with caramelized plantain, orange and rum served with pineapple crumble and chocolate swipes

Bahamas

Shrimp, Plantain, Corn, and Blue Cheese Ravioli, served atop a sweet potatoe flan, laced with shrimp broth, and citrus essence

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Trio of Roast Beef trip tip marinated in angostura bitters and island herbs, smoked pork & pumpkin sausage, and Caribbean curry chicken, served with Pigeon pea-pineapple smash, rum glazed carrots and jerk marinated grilled okra

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Guava cheesecake, and Chocolate-spiced island cake filled with Banana cream, served with homemade avocado-mint ice cream, papaya stew and mango coulis

Barbados

Pan Fried Grouper and Pineapple Roulade

Served on a corn and tomato salsa, cucumber pickle with a gruyere crisp

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Caribbean "spice rub"  porkloin

paired with a curry-infused scallop, ginger scented marked vegetables, Oistens potatoes with a Rum and Angostura bitter sauce

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Avocado and Mango Terrine

Black pepper ice cream in a cinnamon nutmeg tulip basket, passion fruit and blue curacao coulis
 

Bonaire

Marinated fresh Sea Scallop Carpaccio with chives, pika, lemon, juice and garlic

Mixed lettuce Greens with Angostura Dressing, funchi fried fres grouper strips and yellow pepper coulis

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Certified Angus Beef Roasted "Stoba" Bonaire style with capers, olives, raisins, tomatoes, celery, red peppers, touch of orange zest.

Pork Medallion crusted with herb gruyere cheese, wrapped in bacon served with a sweet corn, papaya, scallion relish,

accompanied by cinnamon Star anise Red Wine jus and Pumpkin pineapple "Pika" cake

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Chocolate bavarois with sponge cake topped with a white chocolate cilantro jelly accompanied by a mousse of cocos, a tuille and cilantro coulis

British Virgin Islands

Marinated shrimp on sugar cane with avocado salsa, shrimp mofongo, mango christohine slaw.

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Bush smoke pork medallion with, tea poached chicken sausage tropical fruit, rum and Angostura glaze with coconut milk

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Mango and chocolate cornflower mousse with pineapple and papaya coulis

Cayman Islands

Angostura-rum-coconut glazed grouper and pan-seared giant sea scallop on green mango slaw with baby field greens and citrus vinaigrette

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Herb-roasted jerk pork loin wrapped in caul fat with tamarind-jaggery glazed tri-tip skewer, warm pumpkin-corn salsa, gruyere roasted yuka and flash-sauteed zucchini

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Red Bean Parfait rested on pumpkin seed brittle with warm chocolate cake topped with caramelized bananas, accompanied by a coconut-ginger quenelle with curry cream, mint chutney and papaya coulis

Curaçao

"Ajaca" Fish marinated with Prominente pika and onions served with pinenuts, pickles, olives in a jacket of yellow corn flour, traditionnally served in banana leaf, accompanied with tropical pineapple, mango, corn and chayote salsa and an avocado-fennel pesto

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"Stoba" of Beef with green papaya and lady finger banana wrapped in green cabbage leaf. Roasted pork loin flavored with Angostura bitters stuffed with yellow squash. Okra filled with gruyere, served with smoky red pepper sabayon and crispy coco-cilantro spätzli.

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"Caribbean" Fluffy Composition of Rice, coconut milk, raisins and Ponche Crema with sweet carrot black pepper sauce and a garnish of small pancakes

Puerto Rico

Seafood Mousse with a Mango and Chayote Slaw in a Coconut Corn Espuma

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Mushroom and Gruyere Beef Crepinette and Marinated Grilled Pork Duo, Caribbean Ratatouille in a Spiced Rum Reduction

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Chocolate Flourless Cake with Cinnamon and walnut Brittle Ice Cream, Mango & Pineapple Compote with a Guava Coulis

Saint Lucia

Carnival of Shrimps

 Ceviche grapefruit with blach pepper cracker

 Caribbean spiced sugar cane skewer on a cucumber salad.

 Frozen Tomato flavoured mousse.

Served with a papaya salsa, spiced Angostura syrup and a herb coulis.

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Pumpkin seed and nut crusted pork butt with a coffee rum gravy, tamarind glazed chicken roulade with spicy beef stuffing and a carrot ginger sauce

Served with Blue Cheese and boniato pancake, marked vegetables and carrot crisp

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Sweet pepper orange mousse with its caramel, avocado-coconut pudding, spicy honey glazed pineapple, chili-vanilla tuille, and a star anise and redberry sauce

Sint Maarten/Saint Martin

Cononut curried grouper cake

With a roasted corn "panna cotta", whipped avocado, sea scallop and tropical fruit ceviche, Caramelized ginger aioli and balsamic Angostura syrup

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Chili Sugar Cane Marinated Pork Loin

Served with flat-iron steak, Cardamom Hollandaise, "Arroz Verde" and black beans, Chimichurri and tamarind infused pork jus

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Pineapple Dome filled with Chocolate Mousse

Caramelized mango and cashew nougatine, based on coconut dacquoise, topped with ginger and coconut tuile, Brunoise of pineapple and mango with ginger infused pineapple caramel sauce

Trinidad & Tobago

A Caribbean Surf and Surf Broth

Mini Fish Fillet wading in a spicey ginger and lemon grass broth, accented by a scallop stuffed dumpling, diced pumpkin, carrots and a green cabbage demi buoy.

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Our Caribbean Arrival “We Reach!”

Indian sliced pork loin accompanied by a tamgeera red wine sauce. Traditional creole iol downe carried in a plantain basket roasted spaghetti squash topped with a parandero salsa, highlighted with a shadon beni oil

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“Ah Home! An Ango mousse club sandwich”

Ango mousse sandwiched between crisp layers of phyllo scattered with coconut and roasted cashew, topped with spiced rum infused fruits, garnished with an anthurium sugar lily and avocado cream (condiments “ Paw-Paw Ketchup drizzled with chocolate).

United States Virgin Islands

St. Thomian Shrimp Trio

 Angostura marinated and grilled shrimp, roasted corn salsa, Spiced Shrimp Johnny cake, Avocado Shrimp Ceviche, Angostura bitters aioli

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Braised Tri Tip Roulade

Filled with a gingered pineapple pork sausage

Natural pan reduction with bleu cheese

Local root potato cake, spaghetti and okra

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Caribbean Coconut Jumbi

Spiced edible coconut shell

filled with a coconut mousse

mango compote and guava coulis