Chef Carrie Wilson Suban

Scallop Appetizer - Seared Sea Scallops with Coconut Creamed Corn and Charred Mango Relish

Coconut Cream of Pumpkin Soup - Silky coconut pumpkin soup topped with toasted pumpkin seeds, a drizzle of herb oil, and crispy plantain chips

Jerk Crab Cakes with Cilantro Lime Aioli and Mango Chutney

Chargrilled Octopus with Smoked Paprika Oil, Baby Arugula, and Citrus Segments

Grilled Stone Fruit Salad - Charred peaches, plums, and figs tossed with arugula, goat cheese, candied walnuts, and a balsamic reduction

Smoked Salmon Crostini - Crispy baguette slices topped with smoked salmon, dill cream cheese, capers, and a squeeze of lemon

Burrata with Heirloom Tomatoes - Creamy burrata cheese paired with heirloom tomatoes, fresh basil, and a drizzle of aged balsamic vinegar and extra virgin olive oil

Flatbread - Crispy flatbread topped with hummus, roasted red peppers, kalamata olives, feta cheese, and a drizzle of olive oil and fresh oregano

Jerk Chicken Wellington - Juicy jerk-seasoned chicken wrapped in golden pastry with layers of callaloo and mushrooms, served with mashed sweet potato and pimento gravy

Pimento Smoked Duck - Tender smoked duck breast with Scotch Bonnet Aioli, ripe plantain purée, and a crispy arugula salad

Slow-Cooked Cinnamon Infused Lamb Shank - Braised lamb shank in a cinnamon-spiced red wine sauce, served over creamy coconut polenta and roasted root vegetables

Jerk Oxtail Rigatoni Pasta: Slow-braised oxtail in a rich jerk-spiced cream sauce, tossed with rigatoni and topped with a velvety cheese foam

Jamaican Blue Mountain Coffee Crème Brûlée with a Cocoa Nib Crust

Pineapple Upside-Down Cake - Moist cake topped with caramelized pineapple rings and maraschino cherries, served with a dollop of vanilla whipped cream

Tropical Pavlova - Crisp meringue base topped with whipped coconut cream, fresh passionfruit, mango, and kiwi

Warm Cinnamon Roll Bread Pudding - Nutmeg Glaze and Vanilla Bean Ice Cream

Corsican Stuffed Mussels - Herb butter and crispy breadcrumbs elevate these delicate mussels

Grilled Prawns with Spicy Greek Feta Dip - Smoky prawns paired with a bold, creamy feta dip

Loaded Bread Dipping Oil – A vibrant mix of olives, sun-dried tomatoes, garlic, balsamic, parmesan, and olive oil, served with warm sourdough

Hummus Trio – Classic, roasted red pepper, and beet hummus served with warm pita

Marinated Olives with Citrus and Rosemary – A zesty and herbaceous Mediterranean favorite

Greek Shrimp Saganaki – Succulent shrimp in a rich tomato-feta sauce with warm bread for dipping

Risotto Cheese Ball with Herbaceous Green Sauce – Crispy risotto ball served atop a vibrant herb sauce

Spiced Lentil Soup – Aromatic lentil soup finished with a drizzle of creamy yogurt

Grilled Halloumi with Fig Jam and Mint – Warm, golden halloumi topped with sweet jam and fresh mint

Eggplant Rollatini – Tender eggplant rolled with ricotta and baked in a rich tomato sauce

Lamb with Baba Ganoush – Grilled lamb served with smoky baba ganoush, roasted cherry tomatoes, and a sprinkle of sumac

Grilled Steak Skewers with Tabbouleh – Juicy steak skewers served with refreshing tabbouleh salad and warm pita

Mediterranean Salmon – Herb-crusted salmon topped with lemon-dill sauce, paired with fennel salad and olive relish

Lamb Tagine with Apricots – A fragrant Moroccan stew with tender lamb, apricots, almonds, and warming spices

Chicken in Mojo Rojo Sauce – Bold, spiced chicken served with Canarian papas arrugadas (wrinkled potatoes)

Orange Almond Cake – Moist cake served with rosewater whipped cream

Fig and Walnut Tart – A rich tart paired with creamy mascarpone

Greek Yogurt Panna Cotta – Silky panna cotta drizzled with honey and toasted almonds

Baklava with Pistachios – Layers of flaky pastry and honey-drenched pistachios

Black Berry Brandy Vanilla Cake Topped w/ Whipped Coconut Cream

Braised Short Rib Crostini- Tender braised short ribs served on a toasted crostini with horseradish cream and caramelized onions

Stuffed Mushroom Caps - Mushrooms filled with a savory mix of Italian sausage, breadcrumbs, and Parmesan, baked until golden

Crispy Tostones Salsa Bruschetta

Roasted Beet and Goat Cheese Salad - Mixed greens with roasted red and golden beets, goat cheese, candied pecans, and honey-balsamic vinaigrette

Pomegranate, Arugula Salad with Steak and Shrimp Skewer - Peppery arugula topped with sweet pomegranate seeds, crumbled feta, toasted almonds, and a citrus vinaigrette, paired with a grilled steak and shrimp skewer drizzled in herb oil for a savory touch

Tomato Basil Soup with Grilled Cheese Croutons - Creamy tomato soup topped with bite-sized grilled cheese cubes for a comforting starter

Chorizo White Bean Soup

Grilled Chicken Marsala - Grilled chicken breast smothered in a creamy Marsala wine and mushroom sauce, paired with wild rice pilaf

Seared Pork Tenderloin with Apple Compote - Pork tenderloin medallions served with a caramelized apple compote, sweet potato purée, and sautéed green beans

Garlic Herb Butter Ribeye - Grilled ribeye steak topped with garlic herb butter, served with rosemary roasted potatoes and grilled asparagus

Filet Mignon with Red Wine Sauce - Tender filet mignon served with garlic mashed potatoes, broccolini, and a rich red wine reduction

Red Velvet Molten Lava Cake - A decadent red velvet lava cake, served warm alongside a scoop of creamy vanilla ice cream

Biscoff Tifle - Layers of Vanilla Whipped Mousse, Biscoff Cookie & Fresh Berries!

Black Berry Brandy Vanilla Cake Topped w/ Whipped Coconut Cream

Summer Berries & Ginger Jelly Served w/ Sorbet