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Del Caribe to The Bay 3
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M E N U S.

Everything yummy, all our menus are totally customizable.

We're glad restaurants and gathered events are back!

And we hope you're getting to enjoy them safely! For those of you still dubious about dining out or if you're simply interested in our private chef/ private dining  and catering services, 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 enjoy 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 seasonal options below and book your next dining event 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 & Catering Options.
Late Spring/ Summer, 2022.

Brunch/Breakfast
First Course Options
• Carrot & Zucchini "latkes" with savory raita, crispy shallots & purple pikliz
• Local Wild Salmon + Argentinian Pink Shrimp Ceviche with leche de tigre (citrusy coconut milk marinade), radish, citrus segments, serrano chilis +  crispy plantain chips


Second Course Options
• Sweet potato pancakes with hibiscus-maple syrup, bourbon pecans + Merguez sausage
• Biscuits + Llano Seco seco pork or housemade beef chorizo gravy with cilantro + scallion blossoms


Third Course Options
• Banana Bread Trifle with bourbon toffee pecans, salted pepitas + winter citrus-scented whipped créme fraîche
• Rum-Butter Roasted Plantains Foster  - with salted rum caramel, coconut gelato + 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 • Caviar Service

Lunch
First Course Options
• Silky Asparagus + New Potato Soup with Coconut Arancini “Croutons”, Creme Fraîche, Herbed Olive Oil, Toasted Pepitas & Fresh Micro Herbs
• Butter Poached Prawns with Herbed Slab + Smoked Paprika Aioli
• Whipped Brandade with Smoked Trout, Parmesan, Young Olive Oil and Rustic Bread
•Prosciutto di San Daniele with Pear & Melon and Hard Cheeses or Hand Selected Cheese & Charcuterie Platters
• English Pea, Asparagus and Tender Mixed Greens Salad with Stone Fruit -Citrus Vinaigrette, Toasted Nuts & Shaved, Hard Cheese
• 
Ensalada Mixta - butter lettuce salad with olive oil steeped tuna, , citrus segments, passionfruit vinaigrette, pepitas + soft boiled egg
• Assorted Savory Caribbean & Non- Caribbean Pastries: Curry Beef, Curry Beef & Lamb, Vegan Caribbean (with New Potatoes & Seasonal Squash), Curry Beyond "Beef" Patties, Curry Chana-Kale Empanadas, Shashuka Tartlets + Whipped Brandade Tartlets with Lemon Oil


Second Course Options
• The Fullest Spring Salad with seared rib eye, roasted "best pick" summer squash, blanched asparagus + snow peas, marinated stonefrtuit, roasted Filberts, Chevre de Bellamy + Passionfruit Vinaigrette
• 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
• Jerk Chicken Orrecchiette with braised jerk chicken, English peas, callaloo, Belfiore Ricotta Salata + Bellwether Farms creme fraîche
• Caribbean "Press" Sandwich - braised jerk chicken, smoky cheese + sweet & spicy cabbage/melon slaw in a panini pressed sandwich with jerk spiced aioli
• Jamaican "Blue Plate Special" - grilled Jerk chicken (with 63 month aged jerk sauce) served over toasted coconut rice with charred limes + scallions and herb bounty


Third Course Options
• Banana Bread Trifle with bourbon toffee pecans, salted pepitas + orange-scented whipped créme fraîche
• Caribbean Cheese Course - 2 young cheeses, 2 aged cheeses, tamarind membrillo, exotic fruits, curry cashews + banana chips & seeded crackers
• 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 • Breadfruit Puffs with Tamarind Chutney • Caviar Service

Dinner
First Course Options
• Chili Mango & Papaya Salad with Lime-Passionfruit Vinaigrette, Aleppo + Sal de Maldon
• Whipped Brandade with Smoked Trout, Parmesan, Young Olive Oil and Rustic Bread
• Butter Poached Pink Shrimp Skewers with pickled Nardellos, Wilddog Farms microgreens + tropical fruit gastrique

• Silky Asparagus + New Potato Soup with Coconut Arancini “Croutons”, Creme Fraîche, Herbed Olive Oil, Toasted Pepitas & Fresh Micro Herbs
• English Pea, Asparagus and Tender Mixed Greens Salad with Stone Fruit -Citrus Vinaigrette, Toasted Nuts & Shaved, Hard Cheese

• Ensalada Mixta - butter lettuce salad with olive oil steeped tuna, , citrus segments, passionfruit vinaigrette, pepitas + soft boiled egg

Second Course Options
• Braised Tri-tip estilo Ropa Viejo flavors over Pt. Reyes Blue Cheese Polenta with Charred Herb Oil + Amaranth & Sunflower Shoots
• Porchetta estila Boriqua with modo de ajo served with smoked onions & ancient grains

• Pan Roasted Free-Range Crispy Skin Chicken Thighs (Seasonally Mediterranean; Caribbean; Californian)

 

• Caribbean Fish Stew – bacalao, shrimp, mussels, sweet potatoes,
jalapeños + marash chili in a coconut broth. Served with Black Eyed Pea Fritters

 

• Coconut Milk Stewed Tri-Tip a la Feijoada

• Jerk Chicken Orrecchiette with braised jerk chicken, English peas, callaloo, Belfiore Ricotta Salata + Bellwether Farms creme fraîche

 

• Stemple Creek Ranch Beef Meatballs with Marinated Feta over Minted Cannelloni Bean Puree

 

• Ancient Grains Stuffed Rainbow & Swiss Chard w/ Squash Pureé

 

• Jerk Spiced Seared Rib Eye with Seasonal Exotic fruit Buerre Monté


Third Course Options
• Stonefruit Compote Swirled Cheesecake with Masecerated Summer Berries + Citrus Creme Fraîche
• Caribbean Cheese Course - 2 young cheeses, 2 aged cheeses, tamarind membrillo, exotic fruits, curry cashews + banana chips & seeded crackers
• "Blanc Manger" - coconut custard topped with toasted coconut flakes, macerated pineapples, mango + passionfruit with a shortbread tuille
 
• Buttermilk Yellow Cake with Macerated Summer Berries

 

• Chocolate Cake with Chocolate Ganache & Edible Gold Leaf


FOR THE TABLE (SELECT AS MANY AS YOU'D LIKE, supplemental charge applies):
• Local Bread with Chicharrone Butter • Caribbean (Seasonal) Elotes • Jerk Spiced Tostones with Raita • Totopos with Queso Añejo & Salsa Roja • Caviar Service

AVAILABLE ADD ONS (additional charge applies):
• Weekly Specials (inquire)
• Wine, Beer & Cocktail Pairings or a la carte (inquire, based on menu selection)

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 - Pure passionfruit pulp, 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