Beverages

Kids Menu

Extras

Curry Style

Taco Trios

Island Style

Jerk Chicken

Sweet Tea

Sweet Potato Pie

Banana Pudding

Strawberry Shortcake

starting at $4.00

Stewed Ox Tail

Curry Goat

Brown Stewed Chicken

w/ Salmon

w/ Shrimp

w/ Chicken

Salad (only)

Curry Shrimp

Curry Chicken

Beef Brisket

Mango Salmon

Jerk or Island Shrimp

Bring 1 liter of water to a near boil. Remove from heat and add 4 black tea bags. Steep for 5 minutes for medium strength or up to 8 minutes for stronger tea. Remove and discard tea bags.

Make Tea Concentrate

While tea is still hot, stir in 1/2 cup granulated sugar until completely dissolved. Allow tea to cool to room temperature (about 20–30 minutes).

Once cooled, pour the sweetened tea into a pitcher. Add 1 liter cold water to dilute to serving strength. Stir in 1/2 cup fresh lemon juice and 1/4 cup fresh orange juice. Taste and adjust sweetness or citrus as desired.

Refrigerate the pitcher for at least 30 minutes to chill, or serve immediately over a glass filled with ice cubes and mint (if using). Garnish each glass with lemon and orange slices and a sprig of mint. Serve cold.

In a small saucepan combine 50 g thinly sliced fresh ginger, 2 cups water, and 1/4 cup granulated sugar. Bring to a gentle simmer over medium heat, then reduce heat and simmer for 8–10 minutes to infuse. Remove from heat and let cool for 10 minutes.

Make Ginger Syrup

Strain the ginger syrup through a fine-mesh sieve into a bowl or container, pressing on the solids to extract liquid. Discard solids. Chill syrup if time allows.

To assemble each serving: fill glasses with ice (about 1 cup ice per 2 glasses; adjust to preference). Add 2 tablespoons (about 30 ml) ginger syrup per glass and 2 tablespoons fresh lime juice (for the batch use 1/2 cup lime juice combined). Top with chilled sparkling water and gently stir to combine. Garnish with a lime wheel and serve immediately.

In a jar or pitcher combine 3 cups cold filtered water with 3/4 cup coarsely ground coffee. Stir to saturate grounds. Cover and steep in the refrigerator or at room temperature for 12–16 hours.

Steep Cold Brew

After steeping, strain the coffee through a fine-mesh sieve lined with cheesecloth or a coffee filter into a clean container to remove grounds. This yields cold brew concentrate.

To serve, fill two glasses with ice (about 1 cup ice each divided). For each glass, pour 3/4 cup cold brew concentrate, add 1/2 cup milk (for two glasses use 1 cup milk total) and 1 tablespoon vanilla syrup per glass (2 tablespoons total). Stir gently to combine. Adjust milk or syrup to taste. Serve immediately.

black tea bags

water (hot, for steeping)

cold water (for diluting)

granulated sugar

fresh lemon juice

fresh orange juice

lemon slices

orange slices

ice cubes

mint leaves (optional)

fresh ginger (peeled and thinly sliced)

water

fresh lime juice

chilled sparkling water

lime wheels

coarsely ground coffee (for cold brew)

cold filtered water

whole milk (or plant milk)

vanilla syrup

In a medium bowl, combine the shredded cooked chicken with the mild taco seasoning and toss until evenly coated. Fold in the shredded cheddar and mozzarella so the cheese and chicken are evenly distributed.

Prepare filling

Lay out three small flour tortillas. Divide the chicken and cheese mixture evenly among them, spreading to cover about three-quarters of each tortilla. Top each with a second tortilla and press gently to adhere.

Assemble quesadillas

Heat a large nonstick skillet over medium heat and add 1/2 tbs of butter. When the butter melts and the pan is hot, place one quesadilla in the pan. Cook 2–3 minutes until the bottom is golden and the cheese starts to melt, then flip carefully and cook another 2 minutes. Repeat for remaining quesadillas, adding the remaining 1/2 tbs butter as needed. Remove to a cutting board and let rest 1 minute before slicing each into 4 small wedges.

Cook quesadillas

Arrange wedges on a kid-friendly plate with small bowls of sour cream and mild salsa for dipping.

Serve

Wash, peel (if desired), and cut carrots, cucumber, and bell pepper into sticks about 3 inches long. Arrange on a plate around a small bowl of hummus for easy dipping.

Combine halved grapes, quartered strawberries, and diced apple in a bowl. Drizzle with the fresh orange juice and toss gently to coat (this prevents the apple from browning and adds light sweetness). Portion into small cups or ramekins.

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

Preheat

Peel (optional) and cut the sweet potato into thin sticks about 1/4–1/2 inch thick so they bake evenly. Place the fries in a bowl and toss with olive oil, salt, and paprika until coated.

Spread the fries in a single layer on the prepared baking sheet, leaving a little space between pieces. Bake 18–22 minutes, flipping once halfway through, until edges are slightly crisp and centers are tender. Remove and let cool for 2–3 minutes before serving alongside the quesadilla wedges.

Pour milk or apple juice into small kid-friendly cups and chill if desired. Serve with the plate of food.

small flour tortillas

cooked chicken breast, shredded

mild cheddar cheese, shredded

mozzarella cheese, shredded

unsalted butter

mild taco seasoning

sour cream (for dipping)

mild salsa (for dipping)

carrot sticks

cucumber sticks

bell pepper strips (red or yellow)

hummus

seedless grapes, halved

strawberries, hulled and quartered

apple, peeled and diced

fresh orange juice (to toss)

sweet potato

olive oil

fine salt

paprika (optional, mild)

milk or apple juice

Rinse 2 cups of rice under cold water until water runs clear. Combine rice with 2.5 cups water and 1/2 tsp salt in a medium pot. Bring to a boil over high heat, reduce to low, cover and simmer 15 minutes. Remove from heat and let rest 10 minutes covered, then fluff with a fork. Keep warm until serving.

Steamed rice

Heat a skillet over medium heat, add 1.5 cups frozen or fresh corn and 1 tbsp butter. Sauté 3–4 minutes until heated through. Season with 1/4 tsp salt and a pinch of black pepper. Stir in 1 tsp chopped parsley before serving.

Buttered corn

If using premade coleslaw, transfer 1.5 cups to a chilled bowl and stir in 1 tsp lemon juice and a pinch of black pepper to brighten. Chill until service. For homemade, toss shredded cabbage and carrots with 1/4 cup mayonnaise, 1 tsp mustard, 1 tsp lemon juice, 1 tsp sugar and salt to taste.

Coleslaw (ready-to-serve)

Warm 6 dinner rolls in a 350°F (175°C) oven for 5–7 minutes, covered with foil to keep soft. Wrap 4 flour tortillas in foil and heat in the same oven for 6–8 minutes or warm individually on a dry skillet 20–30 seconds per side. Keep wrapped in a towel until serving.

Warm 1 cup gravy in a small saucepan over low heat, stirring occasionally until simmering gently; keep warm. Place BBQ sauce, ketchup, mayonnaise, mustard, hot sauce and soy sauce in small bowls for self-serve. Taste and adjust seasoning: add salt or pepper as needed.

Chop parsley and slice green onions. Place parsley, green onions, toasted sesame seeds and lemon wedges in small serving dishes. Sprinkle sesame seeds over jasmine rice or tortillas as desired.

Arrange pickle spears and mixed olives in a small platter. Provide small spoons or toothpicks. Season with a light dusting of salt and pepper if desired. Keep chilled until service.

Steamed white rice

Steamed jasmine rice

Coleslaw (creamy)

Warm dinner rolls

Soft flour tortillas

Gravy (beef or chicken)

BBQ sauce

Ketchup

Mayonnaise

Mustard

Hot sauce

Soy sauce

Chopped fresh parsley

Sliced green onions

Toasted sesame seeds

Lemon wedges

Pickle spear

Mixed olives

Salt

Black pepper

Rinse basmati rice under cold water until water runs clear. Combine rinsed rice and 2.5 cups water in a saucepan with a pinch of salt. Bring to a boil, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff with a fork before serving.

Combine 1 cup plain yogurt and 1 cup thinly sliced cucumber. Season to taste with 1/4 tsp salt and 1/4 tsp sugar (optional). Chill until ready to serve. Alternatively warm naan or flatbread in oven or skillet.

Heat 3 tbs oil in a large heavy skillet or Dutch oven over medium heat. Add chopped onion and sauté 6–8 minutes until soft and translucent. Add minced garlic and ginger and cook 1 minute until fragrant.

Heat and Sauté Aromatics

Stir in ground cumin, ground coriander, turmeric, paprika and curry powder. Cook 1–2 minutes, stirring constantly, until spices are fragrant and begin to stick slightly to the pan. Add tomato paste and cook 1 minute, mixing to coat the onions and spices.

Bloom Spices

If using chicken: season pieces with a pinch of salt and pepper. Push the onion mixture to the side, increase heat to medium-high, add 1 tbs oil if needed and add chicken in a single layer. Sear 2–3 minutes per side until lightly browned but not cooked through. Stir chicken into the onion-spice mixture. If using tofu: add cubed pressed tofu after the spice step and gently stir to coat; cook 3–4 minutes until edges set.

Add Protein

Add diced potato and carrot now if using; stir to combine and coat with spices. Cook 2 minutes to begin softening.

Add Vegetables (optional)

Add canned diced tomatoes, 1 cup coconut milk and 1 cup stock. Scrape up any browned bits from the pan. Bring to a gentle simmer, reduce heat to medium-low, cover and simmer 18–22 minutes until chicken is cooked through (internal temp 165°F/74°C) or potatoes are tender. If using tofu, simmer 8–10 minutes to let flavors meld.

Simmer Curry

Uncover and stir in 1 tsp salt, 1 tsp black pepper and 1 tsp sugar or honey. Add frozen peas in the last 3 minutes of simmering so they stay bright and tender. If sauce is too thin, simmer uncovered 3–5 minutes to reduce. If too thick, add up to 1/4 cup additional stock or water.

Finish Sauce

Taste and adjust seasoning with additional salt, pepper or lime juice as desired. Stir in 2 tbs chopped cilantro and 1 tbs lime juice. Remove from heat and let rest 5 minutes before serving so flavors marry.

Adjust and Rest

Spoon curry into a shallow bowl or serving dish. Garnish with remaining chopped cilantro and optional toasted nuts. Serve alongside the cooked basmati rice and raita or warmed naan. Provide lime wedges for squeezing at the table.

neutral oil (vegetable or canola)

yellow onion, finely chopped

garlic cloves, minced

fresh ginger, minced

ground cumin

ground coriander

turmeric

ground paprika (or mild chili powder)

curry powder

tomato paste

diced tomatoes (canned)

coconut milk (full-fat)

vegetable or chicken stock

salt

black pepper

sugar or honey

fresh cilantro, chopped

chicken thighs, boneless skinless, cut into 1" pieces

OR firm tofu, pressed and cubed

potato, peeled and diced (1/2" cubes)

carrot, sliced

peas (frozen)

basmati rice, rinsed

water for rice

naan or flatbread

cucumber, thinly sliced (for raita or salad)

plain yogurt (for raita)

lime wedges

fresh cilantro leaves, chopped

lime juice

optional toasted nuts (cashew or almond), chopped

Trim excess fat from chicken thighs and pat dry. In a bowl combine 1 tbs olive oil, chili powder, 1 tsp cumin, smoked paprika, garlic powder, 0.75 tsp kosher salt, 0.25 tsp black pepper and 1 tbs lime juice. Add chicken and toss to coat. Let sit at room temperature 10–15 minutes (or refrigerate up to 2 hours). Heat 1 tbs vegetable oil in a skillet over medium-high heat. Add chicken and sear 3–4 minutes per side until internal temperature reaches 165°F (74°C). Remove, rest 5 minutes, then slice or shred into bite-sized pieces.

Marinate & Cook Chicken

Warm 6 small corn tortillas in a dry skillet or wrapped in foil in a 350°F oven for 5–7 minutes. Place shredded chicken on each tortilla (about 2–3 tbsp chicken per taco). Top with 1/2 cup shredded cabbage (divide evenly), crumbled cotija (about 2 tbs total), and cilantro leaves. Serve with lime wedges.

Assemble

Slice steak thinly across the grain if possible. In a bowl whisk together 1 tbs soy sauce, 1 tbs lime juice, 0.5 tbs olive oil, minced garlic, 0.5 tsp cumin, 0.25 tsp paprika, 0.5 tsp kosher salt and 0.25 tsp pepper. Add steak and marinate 10–20 minutes at room temperature (or up to 2 hours refrigerated). Heat 1 tbs vegetable oil in a cast-iron or heavy skillet over high heat until shimmering. Sear steak in a single layer 1–2 minutes per side for medium-rare to medium depending on thickness. Transfer to a cutting board and rest 3–5 minutes, then thinly slice.

Marinate & Cook Steak

Warm 6 flour tortillas. Divide sliced steak among tortillas (about 2–3 tbsp per taco). Top each with diced white onion and chopped cilantro (divide 2 tbs each), and optional radish slices. Serve immediately.

Pat fish fillets dry. Rub with 1 tsp olive oil then sprinkle with 0.5 tsp chili powder, 0.25 tsp cumin, 0.25 tsp garlic powder and 0.5 tsp kosher salt. Heat 1 tbs vegetable oil in a nonstick skillet over medium-high heat. Cook fish 2–3 minutes per side until opaque and flakes easily. Remove and break into chunks.

Season & Cook Fish

In a small bowl mix 3 tbs crema or sour cream with 1 tsp hot sauce or minced chipotle. Warm 6 mini corn tortillas. Divide fish among tortillas (about 2–3 tbsp fish per taco). Top with shredded cabbage, a drizzle of spicy crema, and serve with lime wedges.

Spicy Crema & Assemble

Prepare or reheat two chosen sides: heat 1 cup Mexican-style rice and 1 cup charro/pinto beans in a saucepan over medium heat until steaming (stir occasionally) and season to taste. For grilled street corn, brush corn with a little oil and grill 8–10 minutes turning until char marks develop; finish with a sprinkle of cotija, chili powder and lime. Serve pickled jalapeños on the side as a garnish.

Arrange trios on a platter: 3 chicken tacos (corn tortillas), 3 carne asada tacos (flour tortillas) and 3 fish tacos (mini corn tortillas). Plate with two chosen sides and lime wedges. Offer extra cotija, hot sauce and pickled jalapeños on the side. Total tacos served: 9 (3 of each).