Menu # 3
Starters |
||
Bol Jol |
codfish, tomatoes, cucumbers, onions, herbs | 30 |
Pork Souse |
Lean pork pickle scotch bonnets, lime, cucumber served with breadfruit crisp | 35 |
Local Vegetable Crisp |
Fried plantain, sweet potato, breadfruit, beetroot hummus tomato salsa | 35 |
Fresh Market Salad |
Organic tomatoes, cucumbers, red onions, mixed leaves, fresh-picked herbs, local goat cheese, passion fruit dressing |
32 |
Mains |
||
Spiced Blackened Fish |
Seasoned catch of the day mandarina salsa | 50 |
Jamaican Jerk Pork |
Marinated pork chops, fruit salsa | 52 |
Trini Seafood Creole |
Shrimp, mussels, squid, cajun tomato sauce | 65 |
Mount Gay Rum BBQ Chicken |
Grilled chicken, rum bbq sauce | 55 |
Breadfruit Bowl |
Chunky tomato ragout, roasted vegetables | 45 |
Starches |
||
Sweet Potato Pie |
12 | |
Macaroni Pie |
12 | |
Peas and Rice |
10 | |
Fried Plantains |
10 | |
Steamed Vegetables |
10 | |
Salads |
||
Coleslaw |
8 | |
Potato Salad |
8 | |
Pickled Cucumber |
8 | |
