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Menu
Menu
Braised oxtail pulled off the boned and simmered in soy sauce, hoisin, brown sugar and scotch bonnet. Stuffed in a lotus leaf bun (Boa means bun in Chinese). Covered with Persian cucumbers, pickled carrots and watermelon rinds, red cabbage, sauteed onions and okra.
Jerk marinated Trumpt Royale also known as oyster mushrooms. A meaty flesh-like mushroom native to the Mediterranean regions of Europe and North Africa. The mushroom is lightly grilled and covered with Persian cucumbers, pickled carrots and watermelon rinds, red cabbage, sauteed onions and okra.
4 large prawns sautéed in garlic butter, simmered with shrimp stock, heavy cream, vinegar, paprika, and scotch bonnet. This dish is a classic Jamaican dish from the parish of St. Elizabeth. This dish served with fresh sourdough bread.
6 Jumbo wings marinated for 24 hours in an in house jerk sauce. Slowly smoked and then grilled. grilled and topped with tamarind sauce with toasted sesame seeds.
An in house remix of “Rockefeller Oysters” typically consisting s of sautéed spinach, duck bacon, garlic butter and parmesan cheese. Our Continent Oysters consists of callaloo, duck bacon, garlic butter topped with smoked grated parmesan cheese.
3 spiced Suya lamb chops grilled to desirable temperature topped with slice red onions and charred tomatoes.
Spiked, mussels slowed steamed in Red pepper pomodoro broth.
Fried whole red snapper seasoned with an in house fish seasoning. Deeply mixed in a red coconut curry sauce, comprising of red curry paste, coconut milk, lemon grass, brown sugar, ginger garlic fish sauce. Added with a mix of Szechuan vegetables consisting of zucchini, yellow squash, red and green bell peppers, carrots sautéed in sesame oil.
Fried lobster is friend and daused in house made pickling sauce. Vinegar, scotch bonnet onions, peppers and carrots. This dish is usually 1 ½ to 2 pounds. Served with fried sweet dumpling.
Prime bone in 24oz Tomahawk Steak. Cooked in duck fat topped with sea salt and a compound garlic bone marrow chive butter. Served with cassava “Yuca” fries.
Skin on pan seared Chilean salmon. Served with a scotch bonnet beurre blanc callaloo and gnocchi.
Lobster tail, mussels, jumbo shrimp, and red snapper fillet simmered in a clam broth of pomodoro tomatoes, white wine, garlic shallots and grilled sourdough bread
Braised oxtail pulled off the bone tossed in sautéed vegetables. Baby bock choy chambray onions, green and red bell peppers. Lo mein noodles tossed in soy sauce, sesame oil, brown sugar, oxtail gravy then topped with green onions .
King and shitake mushrooms simmered in a mushroom broth a top Lo mein noodles tossed in soy sauce, sesame oil and brown sugar.
Half chicken marinated in a peri peri house made sauce lined with wine, paprika, garlic and red wine vinegar then finished on the grill. Served with Jollof rice.
Red wine braised lamb shank slowly simmered in lamb stock, onions and browning sauce. Served with a wild mushroom farro risotto and sautéed spinach.
Dandelion greens, jack fruit ,cook red beets, blood orange prickled pear coulis, tossed with sorrel vinaigrette and toasted jack fruit seeds.
Curly kale, cucumbers, red onions, shaved carrots, red cabbage, toasted sesame seeds, roasted corn with sesame ginger vinaigrette.
Rum, St-Germain Elderflower liqueur, Fresh White Cranberry Juice, Fresh Lime Juice, Served with an Orchid Flower infused Ice Ball for Garnish.
Vodka, Wild Hibiscus Syrup, Topped with Moët. Served in a champagne flute with an edible Hibiscus flower for Garnish.
Bourbon, Brown Sugar Cube, Angostura Bitters, Orange Bitters, Served in a Rocks Glass with Branded King Ice Cube, Orange Peel and Maraschino Cherry for Garnish. *Smoked Option (Infuse with hickory wood chips)
Empress Gin, Fresh Lemon Juice, House-made Butterfly Pea Tea Flower Syrup, Egg Whites, Topped with Butterfly Pea Tea Flowers for Garnish
Tequila, Aperol, Fresh Lime Juice, Luxardo Maraschino Cherry.
Remy V.S.O.P., Muddled Blackberries, Creme De Mure, Fresh Lime Juice, Served in a Traditional Julep Cup, Garnished with Crushed Ice, Fresh Blackberries & Mint.
Bourbon, Dry Vermouth, Saint Germain Elderflower liqueur, Luxardo Maraschino Liqueur, Peychaud's and Angostura Bitters. Garnished with a Hand-Made Fresh Orange Peel Rose Bud.
Rye Whisky, Peychaud's Bitters, Angostura Bitters, House made simple syrup. Served in an Absinthe rinsed rocks glass with Ice Ball and Lemon Twist for garnish.