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BIG TO GO

HALF PAN FEEDS 8-12 PEOPLE  –  FULL PAN FEEDS 12-24 PEOPLE
CATERING BOWL FEEDS 8-12 PEOPLE  –  2 CATERING BOWLS FEED 12-24 PEOPLE

APPETIZERS

  • GRILLED ARTICHOKES (SEASONAL)

    35 / 65

    32 pieces per 1/3 pan

  • CARIBBEAN WINGS

    50 / 95

    24 pieces per 1/2 pan

  • GUACAMOLE TROPICÁL

    30 / 55

    4 cups per 1/2 pan

  • FRIED MINI SHRIMP WITH RÉMOULADE

    45 / 85

    45 pieces per 1/2 pan

  • HOMEMADE CHICKEN FINGERS

    25 / 45

    24 pieces per 1/2 pan

  • SEARED AHI TUNA PLATTER

    38 / 70

    24 pieces per 1/2 pan

  • POKE (SEASONAL)

    50 / 90

    Grade A tuna, strawberries, macadamia nuts, avocado, mango, pineapple pesto, tortilla chips

  • DUCK EMPANADAS

    45 / 85

    12 pieces per 1/2 pan

  • DOUBLE DIP WITH FRESH CHIPS

    30 / 55

    2 cups per 1/2 pan with fresh chips

ENTRÉES

  • JERK CHICKEN

    55 / 100

    16 – 4oz pieces per 1/2 pan with mango papaya honey salsa

  • CHILI-RUBBED PORK TENDERLOIN

    55 / 100

    With apricot ginger glaze. 32 – loz pieces per order

  • SOY AND SUGAR CANE SALMON

    70 / 130

    12 – 3oz pieces per 1/2 pan

  • DOMINICAN RIBS

    80 / 150

    36 pieces per 1/2 pan

  • THE MAMPIE WITH FRIED SHRIMP

    80 / 150

    12 pieces per 1/2 pan

  • CRAB CAKES

    70 / 130

    12 – 2oz cakes per 1/2 pan

  • NOLA SHRIMP

    90 / 170

    24 Jumbo Shrimp per 1/2 pan
    Worcestershire reduction sauce, garlic mashed potatoes

  • CALYPSO STEAK

    55 / 100

    16 – 4oz Island-marinated flank steaks per 1/2 pan

  • CAB FILET MIGNON*

    160 / 300

    12 – 5oz filets with house-made sauce

SALADS

  • TROPICAL SALAD

    40 / Bowl

    Assorted mixed greens, mango, papaya, avocado, corn, red onions, house vinaigrette

  • ORGANIC MIXED GREENS

    36 / Bowl

    Mixed greens, champagne vinaigrette, red onion, sugared pecans, Danish blue cheese

  • BARBADOS CREAMY ROASTED GARLIC CAESAR

    40 / Bowl

    WITH CHICKEN

  • BARBADOS CREAMY ROASTED GARLIC CAESAR

    30 / Bowl

    WITHOUT CHICKEN

SIDES

  • VEGGIE OF THE SEASON

    32

    1/2 tray (feeds 12-24 people)

  • ROASTED SWEET POTATOES WITH PISTACHIOS

    32

    1/2 tray (feeds 12-24 people)

  • ISLAND SLAW

    32

    1/2 tray (feeds 12-24 people)

  • GARLIC MASHED POTATOES

    32

    1/2 tray (feeds 12-24 people)

  • FRIED PLANTAINS

    32

    1/2 tray (feeds 12-24 people)

  • COCONUT RISOTTO

    32

    1/2 tray (feeds 12-24 people)

TACOS

  • CALYPSO STEAK TACO

    100 / 180

    Topping: sour cream, cilantro, red onions (20 tacos per 1/2 pan)

  • CARNITAS TACO

    80 / 155

    Topping: pickled red cabbage, cotija cheese, avocado-lime crema (20 tacos per 1/2 pan)

  • GRILLED FISH TACO

    90 / 170

    Topping: island slaw, rémoulade sauce (20 tacos per 1/2 pan)

  • GRILLED SHRIMP TACO

    90 / 170

    Topping: island slaw, rémoulade sauce (20 tacos per 1/2 pan; 60 pieces)

  • JERK CHICKEN TACO

    80 / 150

    Topping: mango papaya honey salsa (20 tacos per 1/2 pan)

  • PANÉED AVOCADO TACO

    80 / 150

    Topping: island slaw, corn salsa, rasta cream (20 tacos per 1/2 pan)

  • SHRIMP TACO

    5

    Fried shrimp, island slaw, mango, passion fruit aioli, sriracha, eel sauce

  • SMOTHERED PULLED RIB TACO

    100 / 180

    Topping: raw onion, BBQ sauce, cilantro (20 tacos per 1/2 pan)

DESSERTS

  • AWARD-WINNING KEY LIME PIE

    35

    12 slices per pie / Add $10 deposit for pan

  • DESSERT OF THE SEASON

    Q

    Changes seasonally

  • TRES LECHES WITH FRESH FRUIT (SEASONAL)

    85

    16-24 slices per tray

BEVERAGES

  • ICED TEA

    10

    Price for gallon

  • LEMONADE

    15

    Price for gallon

  • RUM PUNCH

    40

    Base with recipe makes 20 drinks. Price for gallon.

  • MARGARITA

    65

    Mix with recipe makes 42 drinks. Price for gallon.

  • PASSION FRUIT PIÑA COLADA

    65

    Base with recipe makes 42 drinks. Price for gallon.