In a spicy red stripe broth with shallots, scotch bonnet pepper, tomatoes and Jamaican thyme. Mussels or Middle neck Clams.
With butter beans, vine ripe tomatoes, scallions and truffled Crêpe.
With blended curries, red peppers, scallions and Japanese panko served with sorrel flower paint, Papaya-Lime coulis and yucca chip.
Romaine hearts with fresh squeezed lemon, roasted garlic and lemon sizzled wontons.
With fresh hearts of sabal palms, julienne of local mango, gourmet greens, Caribbean candied pecans and passion fruit vinaigrette.
On a triangle of puff pastry with baby field greens, toasted almonds, julienned granny smith apples and a lavender honey drizzle.
Tomme de savoie, cow's milk, France cypress grove, goat's milk, holland shropshire blue, cow's milk, England served with fig jam and quince paste with mini whole wheat toast.
Tender calamari lightly dusted with Caribbean herbs and spices tossed with mesclun mix, julienne of carrots, diced tomatoes and balsamic vinaigrette.
Diver scallops, Mediterranean mussels, middle neck clams, shrimp, grouper, mahi and salmon with aromatic jasmine rice in a coconut curried broth.
Marinated in teriyaki and sesame oil with an ortanique orange liqueur and Bacardi limon sauce topped with steamed seasoned chayote and carrots on a citrus sweet Plantain-Boniato mash.
Marinated in sesame oil and Caribbean spices with wasabi mashed potatoes and tropical Mango-Papaya salsa.
Marinated in traditional jerked spices topped with a piquante brown stew sauce with Jamaican rice and peas and sautéed broccolini.
With truffle manchego mashed potatoes, sautéed asparagus and shiitake mushroom demi.
On a toasted baguette with caramelized onions, lettuce, tomato and tropical mayo.
With caramelized onions, manchego cheese, vine ripe tomatoes and lettuce.
Marinated in traditional jerked spices topped with a piquante brown stew with Jamaican rice and peas and sautéed broccolini.
Marinated in teriyaki and sesame oil, with an ortanique orange liqueur and Bacardi limon sauce topped with steamed seasoned chayote and carrots on a citrus sweet Plantain-Boniato mash.
With diver scallop, Mediterranean mussels, middle neck clams, Key West shrimp, grouper and salmon with aromatic jasmine rice in a coconut curried broth.
With guava Bacardi "Oakheart" spiced rum sauce and Jamaican rice and peas topped with drunken raisins tropical fruit flambe.
Choice between mango and coconut topped with Chantilly cream.
Served with pear butter, quince paste and muesli bread and wafers.
With crushed pecans, cinnamon crumble, Chantilly cream and rum soaked raisins.
Tempt your taste buds with Monica's decadent chocolate.
Served with vanilla bean ice cream and toffee butter sauce.
Peanut butter mousse covered in chocolate ganache with an Oreo crust.