SEASONED TO THE BONE A celebration of authentic Jamaican cuisine and culture. APPETIZERS ENTREES Salt Fish Fritter Curry Goat salt cured cod with green pepper, onion, slowly stewed goat meat with potatoes, scallion, sauteed sweet corn, thyme onions, carrots, “hot” peppers, garlic with yellow curry, served over steamed short Jerk Chicken Spring Roll grain rice cabbage leaf stuffed with pack chow, onion, pepper, carrot, and served with papaya Escoveitch Fish chutney pan fried red snapper with a hot slaw made of julienne carrots, tricolor peppers, onions, vinegar, served with rice and peas Jerk Pork or Chicken SOUP OR SALAD slow cooked pork or chicken with fresh made jerk marinade, roasted sweet potato and guava Red Pea Soup with Beef jerk sauce handmade dumpling noodles, carrots, potatoes, yams and red pea soup seasoned Festival Three Bean Stew with thyme, garlic creamy cornmeal dumpling with a three bean stew of vegetables and Jamaican spices Pumpkin slow cooked squash, onions and fresh herbs with housemade stock Potato Salad DESSERTS diced potatoes lightly cooked and tossed with fresh blended mayonnaise, onions Jamaican Fruit Cake apricots, cherries, Jamaican rum and Jamaican Coleslaw Red Label wine green cabbage, carrot, green pepper, fresh blended mayonnaise Tia Maria Sponge Cake with rum and vanilla sauce Tossed Salad mesclun mixed greens, cucumber, heirloom Sweet Potato Pudding tomatoes, Jamaican island vinaigrette.