No fixed menu. Yours, curated to the occasion.

We do not hand you a set menu, because your event is not a set event. What follows is a taste of our range, from Mediterranean and Caribbean classics to American bistro, to spark ideas. The menu we build for you is drawn from your tastes, your guests and the season.

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Appetizer spread of smoked salmon blinis and stuffed peppers

Shrimp cocktail served in appetizer spoons with rainbow chard

Buffet with kale salads and a raspberry kale salad

Buffet spread with mussels, penne in tomato sauce and bruschetta

Hors d’oeuvres & starters

(a sample, not a fixed list)

Charcuterie spreads, jumbo shrimp cocktail, bacon-wrapped apricots and dates, a Mediterranean trio of hummus, baba ganoush and dips, baked brie with berry compote, spinach and artichoke, and soups from butternut squash to Jamaican chicken and shrimp bisque.

Salads.

The well-dressed house salad, kale and berries with feta, golden beet carpaccio with goat cheese.

Entrees, where the worlds meet.

This is the heart of our kitchen.

Caribbean

oxtail, curried goat or chicken, Jamaican escovitch fish, all with rice and peas and seasonal vegetables.

Continental

filet mignon with port wine reduction, coq au vin blanc, chicken francese, beef burgundy, rosemary lemon chicken, pan-seared salmon, herbed lamb chops.