Del Caribe to The Bay 3
4AEA35ED-3D2E-4068-BCF7-24B9EA66CF36_edi
IMG_5367-3
the tres jolie cocktail_edited
spritz

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.

In-home Dining Options, Winter 2021.

Brunch/Breakfast 
Option 1
Course 1:
Sweet Potato & Kabocha squash "latkes" with savory raita, crispy shallots & purple pikliz
Course 2:
Scallion Biscuits & Chorizo Gravy with fresh onion sprouts and wild cilantro flowers
Course 3:
Banana Bread Trifle with bourbon toffee pecans, salted pepitas + orange-scented whipped créme fraîche
Option 2
Course 1:
Local Wild Salmon + Argentinian Pink Shrimp Ceviche with leche de tigre (citrusy coconut milk marinade), watermelon radish, citrus segments, serrano chilis +  crispy plantain 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, supplemental charge applies):
• "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 Kabocha Squash Soup with creamy saffron arancini, Marash chili, roasted red pepper coulis + Valencian orange zest
Course 2:
Jerk Spiced Ribeye Salad with Winter chicories, passionfruit vinaigrette, citrus segments, pepitas + charred pimientos de padrón
Course 3:
Banana Bread Trifle with bourbon toffee pecans, salted pepitas + orange-scented whipped créme fraîche
Option 2
Course 1:
Spicy 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, roasted beets, 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, supplemental charge applies):
• 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 Beet Salad with creamy Laura Chenel goat, spiced and roasted pecans and cilantro oil vinaigrette
Course 2:
Stuffed Lamb & Beef Meatballs over Pt. Reyes Blue Cheese Polenta with Charred Herb Oil + Sunflower Shoots
Course 3:
Valencia orange scented cheesecake with browned butter-graham crust + fresh pomegranate seeds
Option 2
Course 1:
Whipped Brandade with Smoked Trout, Parmesan, Young Olive Oil and Rustic Bread
Course 2:
Seared Black Cod & Clams with charred padron peppers, smoked & melted leeks + smoked paprika 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:
Butter Poached Pink Shrimp Skewers with pickled Nardello chili, micro basil + balsamic glaze
Course 2:
Porchetta estila Boriqua with modo de ajo served with smoked onions & 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, supplemental charge applies):
• Local Bread with Chicharrone Butter • Caribbean Elotes • Jerk Spiced Tostones with Raita • Totopos with Queso Añejo & Salsa Roja

AVAILABLE ADD ONS (additional charge applies):

• Weekly Specials (inquire)

• Wine, Beer & Cocktail Pairings or a la carte (inquire, based on menu selection)

Winter Remix - Seasonal Meal Kits

Our super delicious, ever-memorable Afro-Caribbean food now available to-go, in the easiest meal kits! Each meal kit comes with a personalized playlist on Spotify!

Week of February 22nd, 2021:
Frituras estilo Californias.
This week's meal kit is actually a snack box and it's a box of fun! Featuring crispy, crunchy, savory snacks inspired by The American South & The Caribbean, made with the bounty of California - this is a box made for sharing ... or not.
The Menu (for 2):
• Fried and Extra Cheesy Mac & Cheese Balls with Smoked Oyster Aioli
• Dirty Rice Arancini with Spicy Louisiana Sausage + Sweet & Tart Tamarind Chutney
• Curry Chickpea Empanadas with Wet Aged Jerk Dipping Sauce
• Side of Garlic Sauteed Lacinato Kale

Bashy Drinks.

(inquire about our full list of seasonal cocktails).

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 dark rum, topped with soda + dried pineapple