Big-Back Theory Testing

Grilled shrimp and fish with pickled onion, cucumber, garlic sauce, herbs, and pepper sauce on warm flatbread.

Crispy cassava fries topped with spiced seafood, garlic sauce, pepper sauce, herbs, and pickled onions.

Roasted vegetables, herbs, goat cheese, garlic oil, za’atar, and a drizzle of pepper honey.

Seasoned fish patties with herbs, cumin, garlic aioli, pickled cucumber, and soft buns.

Grilled fish, shrimp, lobster bites, conch fritters, plantain, cassava chips, sauces, and seasonal sides. Built for sharing.

Local pumpkin, chickpeas, greens, cucumber, tomato, and tahini-lime dressing with fresh herbs.

Mixed local greens, cucumber, tomato, pickled red onion, herbs, citrus vinaigrette, and toasted sesame.

Roasted breadfruit tossed with parsley, mint, tomato, cucumber, lime, olive oil, and cracked wheat.

Seasonal farm vegetables grilled and finished with garlic, herbs, olive oil, and a warm spice blend.

Whole local snapper marinated with Caribbean jerk seasoning and harissa. Served with coconut rice, grilled lime, and herb salad.

Grilled salmon with tamarind-date glaze, roasted sweet potato, and cucumber herb salad.

Pan-seared mahi-mahi with a light saffron coconut cream, roasted vegetables, and cassava mash.

A Caribbean-style seafood stew with shrimp, fish, mussels, tomato, peppers, chickpeas, herbs, and warm Middle Eastern spices. Served with flatbread.

Grilled lobster finished with Scotch bonnet garlic butter and served with seasoned rice, charred vegetables, and lime.

Crab simmered in spiced tomato sauce with peppers, herbs, and poached eggs. Served with warm flatbread.

Warm bread pudding with rum, dates, spice, and vanilla cream.

Middle Eastern milk pudding with coconut, rosewater, toasted coconut, and fruit compote.

Charred pineapple with honey labneh, lime zest, and crushed nuts.

Crisp pastry layered with sweet plantain, nuts, honey, and warm spice.

Sorrel, pomegranate, lime, and soda.

Fresh cucumber, mint, lime, and cane syrup.

Tamarind, ginger, lime, and sparkling water.

Passionfruit, rosewater, citrus, and soda.

Golden conch fritters with scallion, sweet pepper, and a hint of cumin. Served with tamarind garlic aioli.

Crispy saltfish and chickpea fritters with fresh herbs, Scotch bonnet, and garlic tahini sauce.

Lightly seasoned flying fish, fried crisp, and finished with za’atar dust. Served with pepper-lime yogurt dip.

Charred octopus with green fig, roasted peppers, fresh herbs, and smoked paprika tahini.

A shareable spread with roasted breadfruit hummus, cucumber chow, pickled vegetables, cassava chips, olives, and warm flatbread.

Grilled shrimp and sweet plantain brushed with harissa-lime butter.

Dark rum, lime, tamarind, bitters, and spice syrup.

Rum, ginger beer, lime, mint, and a touch of pomegranate.

Gin, citrus, saffron syrup, orange, and tonic.

Tequila, lime, orange liqueur, Scotch bonnet syrup, and salt rim.

Aged rum, date syrup, bitters, and orange peel.

White rum, mint, lime, molasses syrup, and soda.