Rum-Glazed Mojo Pork Shoulder with Pineapple Salsa

Slow-roasted pork shoulder, deeply marinated in a citrusy garlic mojo and finished with a rich dark rum and brown sugar glaze.

Guava BBQ Brisket Burnt Ends

Smoky brisket point is dry-rubbed, slow-roasted, and tossed in a sticky guava barbecue glaze

Mango-Chimichurri Flank Steak

Grilled flank steak, sliced thin and tender, served under a mango chimichurri.

Sweet Plantain & Spice-Stuffed Pork Loin

Roulade of pork loin, filled with golden sautéed ripe plantains, warm spices, and a hint of crunch from toasted breadcrumbs. Glazed with tamarind.

Coconut-Lime Crusted Mahi Mahi with Cilantro Cream

Tender mahi mahi fillets are crusted in toasted coconut and panko. Drizzled with a cilantro-lime crema.

Caribbean Escovitch Fish Platter

Crisp-fried snapper are finished with a vinegar-forward escovitch pickle—layers of onions, peppers, carrots, thyme, and Scotch bonnet.

Coconut Creamed Root Vegetables

A medley of yuca, malanga, and sweet potato, gently simmered in coconut milk infused with bay leaf, garlic, and a whisper of nutmeg.

Gingered Mango Slaw with Shaved Fennel & Pickled Chilies

Shaved fennel, ripe mango, and red cabbage dressed in a ginger-lime vinaigrette with sweet, pickled chilies.

Charred Corn & Calabaza Salad with Lime-Tarragon Vinaigrette

Grilled sweet corn, diced calabaza pickled shallots, and torn mint leaves, tossed in a citrusy tarragon vinaigrette.

Spiced Quinoa with Roasted Okra & Charred Scallions

Tri-color quinoa tossed with cumin-roasted okra and charred scallions.

Toasted Coconut + Cashew Rice Pilaf

A basmati rice with toasted cashews, golden shallots, and shredded coconut. Steamed in a mix of coconut milk and vegetable stock.

Guava & Sea Salt Butter Brioche Rolls

Brioche rolls brushed with guava glaze and sprinkled with flaky sea salt. Served warm with whipped butter infused with lime.

Charred Corn & Scallion Johnny Cakes

Pan-toasted cornmeal flatbreads folded with grilled corn, scallions, and thyme. Served with cultured butter and a tamarind-honey drizzle.

Coconut & Caraway Milk Bread Knots

A silky-soft milk bread dough enriched with coconut milk and a hint of caraway.

Crispy Cassava & Herb Flatbread

Thin, rustic-style cassava flatbreads infused with fresh thyme, garlic, and olive oil.

Savory Plantain-Cheddar Corn Muffins

A cross between sweet plantain bread and a Southern corn muffin—savory, cheesy, and soft with a hint of caramelized banana.

Mango-Passionfruit Tres Leches

Sponge cake soaked in a mango-passionfruit three-milk blend, topped with whipped vanilla bean cream

Caramelized Pineapple Rum Cake with Coconut Chantilly

Mini upside-down-style rum cakes with brûléed pineapple rounds, soaked in dark rum syrup and served with a cloud of coconut chantilly cream.

Plantain Sticky Toffee Pudding

Warm spiced plantain cake drenched in tamarind-toffee sauce, topped with vanilla bean ice cream.

Coconut Lime Tartlets with Toasted Meringue

A crisp almond tart shell filled with lime curd and coconut pastry cream, topped with torched meringue and coconut flake crumble.

Bittersweet Chocolate & Hibiscus Torte

Chocolate cake infused with hibiscus reduction and orange zest, garnished with candied ginger and edible petals.

Mango-Chili Sparkler

Mango purée, lime, agave, and chili salt rim, topped with soda water.

Sorrel Citrus Cooler

House-made hibiscus and spice syrup, fresh orange and lime juice, topped with soda.

Tropical Yuzu Lemonade

Yuzu juice, cane sugar, lemon juice, and pineapple shrub over crushed ice.

Charred Citrus Arnold Palmer

Roasted lemon & orange juice, black tea, a hint of clove syrup.

Alcoholic /+$25 Per Guest

Guava + Ginger Spritz

Guava nectar, fresh lime, ginger liqueur, white rum, topped with sparkling rosé. Garnished with a candied ginger-lime wheel.

Tamarind Rum Old Fashioned

Dark rum, tamarind syrup, orange bitters, and a flamed orange twist over a large ice cube.

Charred Pineapple Mojito

Muddled mint, lime, grilled pineapple syrup, white rum, and soda. Garnished with a grilled pineapple spear.

Smoked Hibiscus Negroni

Gin, Campari, hibiscus syrup, and sweet vermouth. Served over ice with a hibiscus salt rim.