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Dinner Menu |
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(served family/buffet style) |
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~ Earth Group ~ |
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Jerk Chicken |
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Jerk is a style of cooking native to Jamaica in which meats are dry-rubbed with a fiery spice mixture primarily consisting of Allspice and Scotch Bonnet peppers (called Jamaican jerk spice). |
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Escoveitched Fish |
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"Escoveitch" comes from escabeche, Spanish for "pickled." |
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Curried Tofu |
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Curry-seasoned tofu simmered in tangy Jamaican spices |
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Ackee & Saltfish |
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The Jamaican national dish. Features the ackee vegetable drained and combined with separately prepared salted cod fish laced with Jamaican seasonings. |
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Oxtails |
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This meat is well known around the world, but it is a particular favorite of the Jamaican palate. The meat is usually cooked so that it slides right of the soft tail bones. It is marinated in Jamaican seasonings, lightly browned, and simmered with lima beans, carrots and boiled dumplings. |
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~
Fire Group (soups & sides) ~ |
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Pumpkin Soup
(vegetarian style) |
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In Jamaican
pumpkin soup, it is curry that makes the perfect flavor complement
to a simple pumpkin puree. This smooth, rich soup is enriched with
just enough heavy cream and punctuated with little flavor bursts of
onion, bay leaf, black pepper, and nutmeg. |
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Rice & Peas |
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Steamed long
grain rice combined in one pot with stewed red or gungu peas.
Flavored with scallion, thyme and hot pepper. Serves as a staple
starch to accompany many entrees or as a stand-alone side dish. |
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Fried Plantains |
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Ripe plantains,
sliced and lightly pan fried in butter or oil. |
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Coco Bread |
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A sort of a
pocket bread that is shaped in a semi-circle, kind of like an
oversize, slightly sweet hamburger bun. It is called coco bread not
because it contains coconut (it doesn't), but because you split it
open like a coconut. |
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~
Air Group (Sweet Ya Souls Desserts) ~ |
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Queen will be
picking special desserts for the group |
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Cash bar available. |
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