Passed Hors D’oeuvres

Pan-Fried Plantains
Golden, caramelized, naturally sweet Caribbean classic

Cod and Crab Fritters
Crispy fritters with a bright lemon verbena remoulade

Mini Jamaican Beef Patties
Flaky pastry filled with spiced beef — a beloved island favorite

Coconut-Crusted Shrimp
Lightly fried and paired with sweet chili lime sauce

Dinner

Field Greens Salad
Crisp greens with mango, jicama, and yellow pepper, tossed in citrus-thyme vinaigrette

Jerk Chicken
Marinated in bold West Indian spices with a touch of heat.

Pan-Seared Red Snapper
Topped with tropical fruit relish of papaya, mango, pineapple, and red bell pepper, finished with lime and cilantro.

Rice and Peas
Tender rice and kidney beans simmered in coconut milk and aromatic herbs

Caribbean Vegetable Medley
Calabaza, chayote, and green papaya, lightly sautéed to preserve freshness

Dessert

Pineapple Upside-Down Cake

Fluffy cake crowned with golden, caramelized pineapple and a subtle orange-rum drizzle