Chef Lamaro Mcenough

Platain or oatmeal porridge

Eggs of choice

Pankcakes and French toast

Ackee and saltfish

Steam callaloo or cabbage

Boil or fry dumplings

Boil banana and yam

Curry or brown stew chicken

Kidney or liver stew

Harsh brown

Bacon and sausage

Breakfast pastry selection

ACKEE AND SALTFISH IN PLANTAIN CUP (MIXTURE ACKEE AND COD FISH IN A FRIED PLANTAIN CUP)

JERK CHICKEN SALAD WITH A MANGO VINAIGRETTE (WITH JERK CHICKEN, LETTUCE, MARINATED TOMATO, CARROTS AND MANGO VINAIGRETTE)

PICKLE FISH PANNI BRUSCHETTA (DICED PICKLED FISH WITH ONIONS, GARLIC, CILANTRO, AND MARINATED IN A SYTRUS SAUCE)

JAMAICAN PUMPKIN SOUP (VEGETABLE BROTH, GARLIC, ONION, CARROTS, PUMPKIN, POTATO, THYME, CELERY)

RED PEAS CHICKEN SOUP (BROTH, CHICKEN, MINCED ONIONS, GARLIC, CELERY, THYMEE, POTATO, CARROT, PEAS, THYME, SCOTCH BONNET)

PIMENTO JERK PORK (SERVED WITT SWEET POTATO, ROASTED VEGETABLES, AND JERK SAUCE SAUCE)

STEAM FISH (MARINATED STEAM FISH WITH VEGETABLES AND SIDED WITH CRACKERS OR FRIED BREADFRUIT)

RASTA PASTA (PENNE PASTA WITH GREEN PEPPER, RED PEPPER, YELLOW PEPPER, ACKEE, GARLIC ANDD TOMATO)

SWEET POTATO PUDDING (CHOCOLATE CRUMBLE WITH CARMALIZED POTATO TOPPING WITH RUM AND RAISIN ICE CREAM)

FISH CEVICHE (WITH ONIONS, CILANTRO, TOMATO, LIME JUICE)

MINI LOADED NACOS (NACOS WITH CHEESE, QUACOMOLE, CHILLI BEANS, SOUR CREAM)

CHICKEN SOUP (LIME JUICE, TOMATOS, ONION, GARLIC, CHICKEN BROTH, CILANTRO)

CREAMY CORN SOUP (CREAMY CORN TORTILLA SOUP SERVED WITH CRIPSY TORTILLA)

CHICKEN ENCHILADAS (CHICKEN ENCHILADAS SERVE WITH REFINED BEANS, MEXICAN RICE AND GREEN AND RED ENCHILADA SAUCE TOPPED WITH WHITE CHEESE SAUCE)

PORK TACO (SEVER WITH GRILL PORK, CHOPED CILANTRO, REFINE BEANS, SPICEY ROAST SALSA)

ANATTO FISH PINEAPPLE (FISH COOKED IN ANNATO SAUCE WITH VEGETABLES AND SERVE WITH WHITE RICE AND GARLIC SAUTEED VEGETABLES)

PINEAPPLE UPSIDE DOWN CAKE (WITH CHERRY COMPOTE AND GINGER BISQUITE)

VEGETABLE SPRING ROLL (CRIPSY FRIED SPRING ROLLS WITH CABBAGE, CARROTS, GREEN ONIONS AND GINGER SOYA SAUCE)

CHICKEN SATAY (MARINATED WITH SPICE AND SERVED WITH A FUSED PEANUT SAUCE)

ASSORTED SUSHI (ASSORTED PLATTER OF VEGETABE, SALMON AND CALIFORNIA ROLLS WITH CONDIMENTS)

MISO SOUP (MISO SOUP WITH TOFU, GREEN ONIONS, AND CRAB)

SHRIMP WONTON SOUP (SERVED WITH MUSHROOM, GREEN ONIONS AND BABY BOK CHOY)

TERIYAKI CHICKEN (SERVED WITH SAUTEED EGG NOODLES AND GARLIC VEGETABLES AND TERIYAKI SAUCE)

RED THAI CURRY FISH (FRIED, SLOW COOKED IN JAPANESE CURRIED SAUCE AND SERVED WITH WHITE RICE, BROCCOLI, AND CARROTS)

SUSHIAN SHRIMP (PAN FRIED SHRIMP WITH PEPPERS, ONIONS, CARROTS, VEGETABLE FRIED RICE AND TAMARINE SAUCE)

CHOCOLATE MOUSSE (WITH GINGER ESSENCE AND STRAWBERRY SAUCE

SHRIMP TOAST (SPICEY GRILL SHRIMP ON CILANTRO CREAM CHEESE TOAST)

TOMATO GAZPACHO SHOT (WITH TOMATO, GARLIC, ONIONS, OLIVE OIL, CUCUMBER, AND OREGANO)

FRENCH ONION SOUP (TRADITIONAL FRENCH ONION SOUP SERVED WITH GRUYERE CROUTON)

CREAMY SEAFOOD CHOWDER (SEAFOOD CHOWDER WITH SAUTEED SHRIMP)

GRILL BEEF TENDERLION (MARINATED TENDERLION WITH GARLIC ROAST POTATOS, BROCCOLI, CARROTS AND ROAST TOMATOS WITH ROSEMARY BEEF SAUCE

STUFFED CHICKEN BREAST (CHICKEN BREAST STUFFED WITH CREAMY SPINACH, MUSHROOMS AND ONION SERVE WITH PICKLE SLAW, GRATIN POTATO AND CREAM GOAT CHEESE SAUCE)

HOT CHOCOLATE SOUFFLE (WITH WHIPPED CREAM TOPPING AND CHERRY COMPOTE)

MINI MIXED KEBAB (MIXTURE OF CHICKEN, BEEF, VEGETABLES WITH MEAT JUICE SAUCE)

MINI GREEK SALAD (WITH CUCUMBER. TOMATO, ONIONS, OLIVES, FETA CHEESE AND HERBS IN A LIGHT VINAIGRETTE)

PICKLE FISH PANNI BRUSCHETTA (DICED PICKLED FISH WITH ONIONS, GARLIC, CILANTRO, AND MARINATED IN A SYTRUS VINAIGRETTE)

LEMON CHICKEN SOUP (CHICKEN BROTH, GARLIC, OMION, LEMON, CHIVES AND CHICKEN BREAST TOPPED WITH CROUTONS)

LENTIL SOUP (BROWN LENTILS, RED WINE VINEGER, MINCED ONIONS, GARLIC, CELERY, THYMEE, POTATO, CARROT, BAY LEAVES, TOMATO PUREE, VEGETABLE STOCK)

HERBS CRUST LAMB CHOPS (SERVED WITH ROSEMARY POTATO, ROASTED VEGETABLES, MINT CHUTNEY AND PINK PEPPER LAMB SAUCE)

SURF AND SURF (MARINATED GRILLED SALMON WITH PEPPER SHRIMP, GARLIC MASH POTATO, SAUTEED VEGETABLES AND TOTATO CAPERS BUTTER SAUCE)

VANILLA FRUIT CRUMBLE (VANILLA CRUMBLE WITH CARMALIZED FRUITS TOPPED WITH VANILLA ICE CREAM)

BEEF CARPACCIO (SERVED WITH MARINATED ARUGULA, PARMERSAN SHAVING, CHERRY TOMATO, BALSAMIC REDUCTION AND OLIVE OIL

CEASER SALAD (WITH ROMAIN LETTUCE, GARLIC CROUTIONS, PARMERSAN CHEESE, LEMON, SHRIMPS AND CEASER DRESSING)

MINESTRONE SOUP (ONION, CARROTS, CELERY, POTATO, GARLIC, TOMATOES, PASTA, THYME, BAY LEAVES, WHITE BEANS AND VEGETABLE STOCK)

PAPRIKA ESSENCE SEAFOOD SOUP (MIXTURE OF SEAFOOD, VEGETABLES, THYME, GREEN ONIONS AND SEAFOOD STOCK WITH PAPRIKA)

CHICKEN PARMERSAN (WITH FRESH PESTO SPEGHETTE AND SEASONAL VEGETABLES)

PANSEAR SNAPPER FILLET (SERVED WITH REDBLISS POTATO, STRING BEANS AND CARROTS TOPPED WITH VODKA BEURRE BLANC SAUCE)

WOOD FIRE BEEF LASAGNA (TRIPPLE LAYER OF PASTA WITH MARINATED SLOW COOKED BEEF AND SAUCE WITH CHEESE BAKED IN A SMOKED OVEN)

TIRAMISU (MADE TRADIONALLY WITH MASCOPONE CHEESE, LADY FINGERS COOKIES AND DUSTED COCOA POWDER)