SALADS SOUP
ORGANIC ROOT CHIPS
Sea-salted organic root crisps with Scotch Bonnet Tzatziki or coconut cheese sauce
SANDY BAY PEPPER POT
Slow-simmered, Scotch Bonnet-hinted, native root vegetables, garden-fresh herbs, and callaloo
STARTERS
GOLDEN SEARED CALLALOO FISH CAKES
Tender seared snapper cakes, nestled in a coconut remoulade sauce
THE MAINS
CHAR-FLAMED BEEF KEBABS
Thyme-brushed bamboo-skewered beef cutlets, bell peppers, red onion, red wine sauce, and steak fries
COCONUT TOMATO SHRIMP RUNDOWN
Muddled pimento-infused shrimp, bacon jasmine rice, and green beans
GINGER PIMENTO CURRIED GOAT
Tender goat cutlets, island aromatics, fried ripe plantain, and quinoa jasmine rice
TURMERIC TOMATO CHICKPEA STEW
Slow-simmered light curry garbanzo beans, carrot, potato, whole-leaf steamed callaloo, and butter-toasted roti
DESSERTS
SCOTCH BONNET FESTIVAL BITES
Served with mango sauce, vanilla caramel, and coconut sauce
HOUSE-CHURNED ICE CREAM OF THE DAY
TRYALL’S GARDEN SALAD
Crisp lettuce, shaved cucumbers, bell peppers, carrot curls, wedge tomatoes with crumbled smoked feta Dressing selection: Mango, Ranch, or Balsamic
CHAR-GRILLED MANGO CAESAR SALAD
Fire-grilled lettuce, zesty mango Caesar dressing, topped with thyme-brushed croutons and cayenne Parmesan crisp
COUNTRY CORN, SWEET POTATO
STAMP-AND-GO
Golden-fried shaved corn kernel, sweet potato, and bell pepper fritters with mango chili sauce
FLAMING BURGER
Flame-grilled beef burger topped with bacon and an over-easy egg, served with steak fries
ISLAND PULLED JACKFRUIT SANDWICH
Smoked BBQ jackfruit, lettuce, and tomato on a butter-toasted bun with steak fries
ESCOVITCH FISH TACOS
Lightly grilled tortilla, shredded lettuce, tender fried snapper, topped with pickled vegetables and jerk guacamole
BUTTERMILK FRIED CHICKEN SANDWICH
Chili sauce, and steak fries
WATERMELON GINGER SORBET
BLUE MOUNTAIN COFFEE AND BANANA CREAM PIE
