M E N U S.
Everything yummy, all our menus are totally customizable.
We love gathered dining experiences - let us show you how much!
For those of you 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 detail into consideration. So select a coursed menu from our seasonal options below and book your next dining private 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 accommodate all dietary restrictions and preferences. Please inquire for vegan/vegetarian modifications and other preferences.
In-home Dining & Catering Options.
Spring, 2024.
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
• Spring Berry Johnny Cakes with hibiscus-maple syrup, bourbon pecans + Merguez sausage
• Biscuits with Llano seco ground pork or Stemple Creek ground beef chorizo gravy with brown butter, spring onion, cilantro + optional egg
Third Course Options
• Banana Bread Trifle with bourbon toffee pecans, salted pepitas + rose 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 Spring Onion and New Potato Soup with Saffron Arancini “Croutons”, Smoked Paprika 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 Mandarins, early Summer Melon & Hard Cheeses OR Hand Selected Cheese & Charcuterie Platters
• Ensalada Mixta - butter lettuce salad with olive oil steeped tuna, mandarinas segments, citrus vinaigrette, pepitas + soft boiled egg
• Assorted Savory 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
(non-savory Caribbean pastries available, please inquire)
Second Course Options
• The Fullest Spring Salad with seared rib eye, roasted "best pick" baby squash, marinated (young) stone fruit, spring peas, favas, roasted Filberts, Chevre de Bellamy, Passionfruit/Dill Vinaigrette + Citrus
• Spicy Curry Noodles "Guyanese" - long strand noodles with creamy curry marinade, julienned bell peppers, carrots, scallions + celery with lots of fresh herbs + crispy garlic and ramp gremolata
• Jerk Chicken Orrecchiette with braised jerk chicken, Lacinato kale, 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 70 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 + citrus-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 (Moroccan style Spanish omelet) • 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 Persimmon & Mango Salad with Meyer Lemon & Lime Vinaigrette, Hydroponically grown Pea + Sunflower Shoots, Aleppo + Sal de Maldon
• Whipped Brandade with Smoked Trout, Parmesan, Young Olive Oil and Rustic Bread
• Butter Poached Pink Shrimp Skewers with pickled Fresnos, Wilddog Farms microgreens + Balsamic Syrup
• Silky Spring Onion and New Potato Soup with Saffron Arancini “Croutons”, Smoked Paprika Olive Oil, Toasted Pepitas & Fresh Micro Herbs
• Ensalada Mixta - butter lettuce salad with olive oil steeped tuna, , mandarina segments, citrus vinaigrette, pepitas + soft boiled egg
Second Course Options
• Braised Tri-tip estilo Ropa Viejo flavors over Pt. Reyes Blue Cheese Polenta with Charred Ramp Oil + Amaranth & Sunflower Shoots
• Porchetta estila Boriqua with modo de ajo served with smoked spring 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, Shaved Brussels, Callaloo, Belfiore Ricotta Salata + Bellwether Farms Creme Fraîche
• Stemple Creek Ranch Beef Meatballs with Marinated Feta over Harissa Cannelloni Bean Puree and charred Spring Peas
• Ancient Grains Stuffed Rainbow & Swiss Chard w/ Summerr Squash Pureé + Onion Veloute
• Jerk Spiced Seared Ribeye with Seasonal Exotic fruit Buerre Monté
Third Course Options
• Cheesecake with Masecerated Spring Berries + Dill-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 + early strawberries, served with a shortbread tuille
• Banana Upside Down Cake with Coconut Brittle + Rum Sauce
• 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