The Menus
Everything we cook, in one place.
Eight menus and 111 dishes. Sold by the pan — serves 15–20 guests, or serves 30–40 guests.
The Main Event
Entrées
Slow-cooked, deeply seasoned, and built for a room full of people. Twenty ways to anchor a menu.
20 dishes
Island Kitchen
Caribbean
The corner of the menu with the deepest roots. Marinated overnight, browned for flavour, then left alone to become itself.
11 dishes
Passed & Shared
Finger Food
Bites built for a room where everyone is standing, talking, and holding a drink in the other hand.
12 dishes
Ten Ways
Wings
Fried until the skin cracks, then tossed to order. Pick a flavour — or pick three and let the table settle it.
1 dish
Lunch, Handed Out
Sandwiches
For the meetings, the site days and the long afternoons. Ordered by the roll rather than by the pan, and cut into as many pieces as the room needs.
3 dishes
The Supporting Cast
Sides
Mac and cheese, collards, candied yams, cornbread. The part of the plate people go back for.
21 dishes
Early Hours
Breakfast & Brunch
Grits under Cajun salmon, French toast with real maple, and one piece of toast the chef won't explain.
21 dishes
The Last Word
Desserts
Peach cobbler, banana pudding, and a lava cake that arrives still warm in the middle.
9 dishes
To Pour
Drinks
Bottled and canned service for the whole room, plus tea, coffee, and the punch people ask us to bottle.
20 dishes
The Collection
With Love Signatures
If you only order a few things, order these.
See the CollectionOxtail
Rich, slow-cooked oxtails in a silky herb-infused gravy; tender, flavorful, and perfectly seasoned.
Serves 15–20 guests · Serves 30–40 guests
Crab Stuffed Salmon
Fresh, tender salmon fillet filled with a savory lump crab stuffing, baked to perfection and finished with a delicate lemon-butter sauce.
Serves 15–20 guests · Serves 30–40 guests
Rasta Pasta
Delivers creamy, spicy, Caribbean-inspired pasta bursting with vibrant peppers and bold seasoning.
Serves 15–20 guests · Serves 30–40 guests