Wedding Menu

Flaky cup-like pastry (typically the shell of the Jamaican patty) filled with your choice of seasoned ground beef, shredded curried chicken, or garbanzo beans and potatoes.

This traditional flatbread sandwich is served ‘open-face’ with stewed garbanzo beans, topped with cilantro and tamarind chutneys.

Fluffy dough-balls made from split pea flour, fried to perfection and served with tamarind and sour mango chutney.

Light and airy fritters made with white fish, onions, and spices, served with your choice of tangy remoulade or tartar sauce.

Baby bell peppers roasted and stuffed with your choice of cheese (goat, mozzarella, or cream cheese), pineapple, ginger, and pine nuts or honey-roasted peanuts and coconut flakes. Seasonal fruit and nut-free options available upon request.

Spinach, arugula, seasoned mangoes, citrus vinaigrette.

Roasted corn, coconut flakes, arugula, balsamic reduction.

Cabbage, turmeric, salt.

Melon, cheese, olive oil, green herb.

Blackberry, raspberry, spring mix, walnuts, goat cheese, olive oil, strawberry vinaigrette.

Kale, beets, broccolini, carrots, onions, feta, passion fruit vinaigrette.

Boiled dumpling, sweet potato, leeks, and broccolini simmered in an emulsion of coconut cream and tomato sauce over a bed of onions and thyme, and other Caribbean spices.

Caribbean curries combined, creating the ultimate base for a stew of garbanzo beans and potatoes with notes of garlic, thyme, and paprika.

Florets seasoned with our paprika base blend, breaded, deep-fried, and glazed with a sweet red pepper-based glaze.

Sweet, deep-fried plantains.

Cornmeal is pureed and filled out with heavy cream, parmesan, and notes of garlic and rosemary.

Russet potatoes are whipped silky smooth with heavy cream, butter, and thyme.

Jamaica’s famous side dish combines jasmine rice, red kidney beans, and coconut milk with garlic, thyme, and allspice.

Penne pasta is tossed in a cheesy parmesan sauce, accentuated by red, yellow, and green peppers and onions to create a true reggae moment.

Trinidad & Tobago’s baked macaroni and cheese is called a pie because of its cheesy custard filling and solid construction that stands the test of any celebration.

Jamaican-style preparation, slow-cooked for hours in aromatic earth spices.

Slow-cooked in a rich red wine reduction and infused with the essence of rosemary.

Jamaica’s famous jerk chicken is marinated overnight in a blend of rice and spices, grilled slowly over an open flame, and served boneless.

Warm and sweet spices combined with a sauce filled with onions, peppers, and tomatoes create this perfect stewed chicken dish.

Curries from across the Caribbean are combined to create this uniquely Caribbean dish, rich with a depth of flavor.

Salmon is lightly roasted with a gentle spice blend (pepper, salt, paprika, and citrus), served with caramelized onions. Select your choice of spicy Jamaican jerk or sweet honey garlic glaze.

Seared fish steak sprinkled with a savoury and tangy selection of pickled peppers, carrots, and onions to create the perfect harmony of flavors. Ask about fish options, including the popular Atlantic red snapper.

Bass is simmered in an emulsion of coconut cream and tomato sauce over a bed of onions and a host of traditional Caribbean spices.

Jamaican curry is infused with the bold, tropical flavor of coconut milk and simmered with garlic, onions, and bell peppers for extra flavor and body.

Sautéed with toasted almonds, browned butter, and a squeeze of lemon.

Finished with shaved parmesan and a drizzle of lemon oil.

Roasted until crisp, finished with a balsamic reduction.