Culinary Creations

Pan-seared mahi-mahi with coconut rice, grilled vegetables, and passion fruit beurre blanc.

Fall-off-the-bone oxtail in rich gravy, served with creamy polenta and braised greens.

Whole Caribbean lobster in creamy cognac sauce, gratinéed with truffle fries.

Marinated chicken with authentic jerk spices, rice & peas, and festival bread.

Prime ribeye with herb butter, roasted potatoes, and seasonal vegetables.

Traditional paella with shrimp, mussels, calamari, and saffron rice.

Traditional Caribbean rum-soaked sponge with caramel sauce and vanilla ice cream.

Silky coconut panna cotta with mango coulis and toasted coconut flakes.

Warm dark chocolate cake with molten center, served with vanilla gelato.

Creamy key lime filling in graham cracker crust with whipped cream.