M E N U S.

Everything yummy, all our menus are totally customizable.

Introducing our new in-home, restaurant style service:

"Be our Guest in Your Home".

Who misses restaurants? We do! That's why we've designed a service to bring the restaurant experience to you. Complete with weekly specials, wine & cocktail pairings and "items for the table", you can reclaim your dining out experience whilst staying in. And we've taken every precaution to ensure that you receive this service safely and responsibly. So select a coursed menu from our options below and book with us today!

We're looking forward to you being our guest in your home!

* please note that all menus are customizable and that we can accomodate all dietary restrictions and preferences. Please inquire for vegan/vegetarian modifications and other preferences.

màndi

Rather a piece of bread with a happy heart than wealth with grief.

* please inquire directly for menu prices and booking details. *

Menu del Mes - July 2020.

Brunch/Breakfast 
Option 1
Course 1:
Sweet Potato & Carrot "latkes" with savory raita, crispy shallots & purple pikliz
Course 2:
Scallion Biscuits & Chorizo Gravy with fresh onion sprouts and wild cilantro
Course 3:
Banana Bread Trifle with bourbon toffee pecans, salted pepitas + orange-scented whipped créme fraîche
Option 2
Course 1:
Bay Scallop Ceviche with leche de tigre (citrusy coconut milk marinade), watermelon radish, citrus segments, serrano chilis +  crispy plaintain chips
Course 2:
"Juanito Cakes" - sweet and spicy cornbread pancakes with braised jerk chicken (or spicy coconut milk braised kale), pickled red onions, savory yogurt raita + crunch chicharrones
Course 3:
Rum-Butter Roasted Plantains - with salted rum caramel + crushed walnuts
FOR THE TABLE (SELECT AS MANY AS YOU'D LIKE):
• "Juanito Cakes" with honey butter • Totopos with Queso Añejo & Salsa Roja • Jerk Spiced Plantain Chips with savory raita dipping sauce • Fry Bread with farmer's cheese + guava jelly
Lunch.
Option 1
Course 1:
Roasted Corn "Elotes" Soup with creamy yogurt, Marash chili, queso añejo, roasted red pepper coulis + lime
Course 2:
Jerk Spiced Ribeye Salad with chicories, passionfruit vinaigrette, citrus segments, pepitas + crispy kale
Course 3:
Banana Bread Trifle with bourbon toffee pecans, salted pepitas + orange-scented whipped créme fraîche
Option 2
Course 1:
Cold Curry Noodles "Guyanese" - long strand noodles with jerk chicken salad, creamy curry marinade, julienned bell peppers, carrots, scallions + celery with lots of fresh herbs + crispy garlic
Course 2:
Caribbean "Press" Sandwich - braised jerk chicken, smoky cheese + sweet & spicy cabbage/melon slaw in a panini pressed sandwich with jerk spiced aioli
Course 3:
Caribbean Cheese Course - 2 young cheeses, 2 aged cheeses, tamarind membrillo, exotic fruits, curry cashews + banana chips & seeded crackers
Option 3
Course 1:
Ensalada Mixta - butter lettuce salad with olive oil steeped tuna, citrus segments, passionfruit vinaigrette, pepitas + soft boiled egg
Course 2:
Jamaican "Blue Plate Special" - grilled Jerk chicken (with 30 month aged jerk sauce) served over toasted coconut rice with charred scallions
Course 3:
Rum-Butter Roasted Plantains - with salted rum caramel + crushed walnuts
FOR THE TABLE (SELECT AS MANY AS YOU'D LIKE):
• Moroccan Style Tortilla Española • Totopos with Queso Añejo & Salsa Roja• Jerk Spiced Plantain Chips with savory raita dipping sauce • Roasted & Salted Pepitas
Dinner.
Option 1
Course 1:
Roasted Tomato & Beet Salad with creamy Laura Chenel goat, spiced and roasted pepitas and cilantro oil vinaigrette
Course 2:
Caribbean Summer Fish Stew - flaky white fish, prawns, mussels in a slightly spicy coconut milk broth with sweet + purple Peruvian potatoes, & herbes fines served with local levain + smoky butter
Course 3:
Roasted Peach Galette with Cardamom Cream
Option 2
Course 1:
Hamachi Crudo with passionfruit chutney, watermelon radish, garlic chives + cilantro oil
Course 2:
Seared Black Cod & Clams with charred corn, steamed clams, melted leeks + beurre blanc
Course 3:
Caribbean Cheese Course - 2 young cheeses, 2 aged cheeses, tamarind membrillo, exotic fruits, curry cashews + banana chips & seeded crackers
Option 3
Course 1:
Butter Poached Pink Shrimp Skewers with pickled Calabrian chili, micro basil + balsamic glaze
Course 2:
Porchetta estila Boriqua with modo de ajo served with melted leeks & ancient grains
Course 3:
"Blanc Manger" - coconut custard topped with toasted coconut flakes, macerated pineapples, mango + passionfruit with a shortbread tuille
FOR THE TABLE (SELECT AS MANY AS YOU'D LIKE):
• Local Bread with Chicharrone Butter • Caribbean Elotes • Jerk Spiced Tostones with Raita • Totopos with Queso Añejo & Salsa Roja

ADD ONS:

• Weekly Specials (inquire)

• Wine, Beer & Cocktail Pairings or a la carte 

Cocteles del Mes.

HIGH ABV

The Basic Upgrade - Wild Agave Mezcal, Fred Jerbis Amaro, Bitters + Citrus

MID ABV

Palm Sway Spritz - Pineapple Shrub, Hibiscus Simple, Gin + Soda

She's So Dark & Stormy - Charcoal Infused Rum Agricole, Lemon + Ginger Soda

LOW ABV

La Mas Alta (a highball) - Quinquina, 1/2 finger of gin, topped with soda + dried pineapple