SEAFOOD BOWL
Creamy salmon, citrus-kissed tuna, and crisp tropical greens atop a bed of coconut-lime rice, and finished with mango-chile relish and a splash of rum-spiced ponzu.
41
SCALLOPS & CAVIAR
Soft, warm, flaky roti wraps around fragrant spices
Served with tangy tamarind and pique verde.
95
TUNA TARTARE
A silky pillow of diced tuna tossed with lime, ginger, and Scotch bonnet heat, topped with mango and avocado.
34
95 with caviar
CRAB CAKES
Six (6) golden lump crab cakes infused with citrus, thyme, and a whisper of Scotch bonnet, pan-seared to crisp perfection and served with a cool mango-lime aioli.
34
CHEF'S SALAD
A vibrant medley of crisp island greens, grilled jerk-spiced chicken, sweet plantains, tropical fruit, and a coconut-lime vinaigrette
30
FRESH TOMATO SALAD
Vine-ripened tomatoes tossed with citrus, fresh herbs, Scotch bonnet-lime dressing, and a dollop of fresh crema.
28
CLAM CEVICHE
Tender clams marinated in lime, ginger, and Scotch bonnet heat, mixed with mango, cilantro, and crisp peppers.
38
VEGGIE CROQUETTES
Golden, seared croquettes packed with island veggies, sweet corn, aromatics herbs, kissed with jerk spice and served with a cool mango-lime dipping sauce.
32
HOUSE SALAD
Crisp island greens with citrus segments, shaved coconut, sweet peppers, and toasted plantain, tossed in a bright chili-lime vinaigrette.
28
