Truffle Plaintains Chips

Assorted Dessert Ferris Wheel

Churro Sticks

Spiked Milk & Assorted Cookies

4 Layered Chocolate Cake

Romaine, shaved parmesan, croutons, creamy jerk Caesar

Cesar Salad

Tostones

Truffle Plaintians Chips

Cabbage & Collard Greens

Smoked Gouda Mac & Cheese

Sauteed Asparagus + Jerk Hollandaise

Parmesan & Hot Honey Brussel Sprouts

Braised oxtails, smothered onions & bell peppers, pigeon peas & rice, tostones

Pepperpot

Pigeon peas & rice, grilled chicken, peas & carrots, egg, yum yum | Add proteins: shrimp +$9, salmon +$13

Chicken Fried Rice

Grilled jerk lamb chops, garlic mash, hot honey brussel sprouts, jerk hollandaise

Caribbean Lamb Chops

Creamy jerk alfredo sauce, fettuccine noodles sauteed peppers, onions, grilled chicken, blackened shrimp, shaved parmesan

Creamy Jerk Rasta Pasta

Pan-seared fish, sauteed with jerk teriyaki, asparagus, roasted corn puree | Add shrimp $9

Jerk Teyaki Fish

Turkey wings, lemon pepper honey, hot honey drizzle

Lemon Pepper Honey Flats

Pickled onions, cajun butter, toast points

Cajun Butter Mussels & Shrimp

Sweet Potato Cornbread

Arnold Palmer

Ice Tea

Taro Tea Large

Taro Tea

Peel the green plantains carefully using a knife. Slice them thinly (about 1/8 inch thick) using a mandoline or a sharp knife. Aim for even slices for consistent cooking.

Peel and Slice Plantains

Place the sliced plantains in a bowl of cold water and let them soak for about 10 minutes. This helps to remove excess starch and makes them crispier when fried.

Soak the Slices

In a large skillet or deep frying pan, heat enough oil (about 2-3 cups) over medium heat until it reaches 350°F (175°C). If using a deep fryer, follow the manufacturer's instructions.

Heat Oil

Remove the plantain slices from the water and pat them dry with paper towels. Carefully add a few slices to the hot oil at a time, making sure not to overcrowd the pan. Fry for about 3-5 minutes or until golden brown and crispy.

Fry the Plantains

Use a slotted spoon to remove the fried plantain chips from the oil and place them on a paper towel-lined plate to drain excess oil. While still hot, drizzle the truffle oil over the chips and sprinkle with salt, black pepper, and paprika. Toss gently to coat.

Drain and Season

Sprinkle the grated Parmesan cheese over the warm plantain chips and toss again to ensure an even coating.

Add Parmesan

If desired, garnish with chopped fresh parsley. Serve the truffle plantain chips warm as a delicious snack or appetizer.

Garnish and Serve

Green Plantains

Truffle Oil

Salt

Black Pepper

Paprika

Parmesan Cheese (grated)

Fresh Parsley (chopped)

Preheat the oven to 350°F (175°C). Roll out the sugar cookie dough on a floured surface to about 1/4 inch thickness. Cut out circles using a cookie cutter and place them on a baking sheet lined with parchment paper. Bake for 10-12 minutes until edges are golden. Let cool completely.

Prepare Sugar Cookies

Prepare the brownie batter according to package instructions or your favorite recipe. Pour the brownie batter into a greased baking dish and bake at 350°F (175°C) for 25-30 minutes. Allow to cool before cutting into small squares.

Bake Brownies

Prepare the cake batter according to your favorite recipe or a box mix. Pour into a greased cake pan and bake at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before cutting into circles or small cubes.

Make Cake Batter

Heat 1 cup of heavy cream in a saucepan until just boiling. Remove from heat and add 1 cup of chocolate chips. Stir until smooth and let cool slightly.

Make Chocolate Ganache

In a saucepan, heat 2 cups of milk. In a separate bowl, whisk together 1/2 cup of sugar, 1/3 cup of cornstarch, and 1/4 tsp of salt. Once the milk is warm, gradually whisk in the dry mixture until thickened. Stir in 1 tsp of vanilla extract and allow to cool.

Prepare Vanilla Custard

In a saucepan, combine 2 cups of mixed berries, 1/4 cup of sugar, and 1/4 cup of water. Cook over medium heat until the berries break down and the mixture thickens. Allow to cool.

Make Fruit Compote

Using a piping bag, pipe whipped cream onto the top of each base (cookie, brownie, or cake).

Decorate with Whipped Cream

Sprinkle chocolate shavings, fresh berries, and mini marshmallows on top of the whipped cream.

Add Toppings

Take a skewer or lollipop stick and insert a base (cookie, brownie, or cake) followed by a filling (ganache, custard, or compote). Repeat until all bases are used. Insert the skewers into the Ferris wheel stand in a circular pattern to resemble a ferris wheel.

Assemble Ferris Wheel

Sugar Cookie Dough

Brownie Batter

Cake Batter (any flavor)

Chocolate Ganache

Vanilla Custard

Fruit Compote (mixed berries)

Whipped Cream

Chocolate Shavings

Fresh Berries (strawberries, raspberries, blueberries)

Mini Marshmallows

Skewers or Lollipop Sticks

Ferris Wheel Stand

In a medium saucepan, combine 1 cup of water, 2 tablespoons of unsalted butter, 1 tablespoon of granulated sugar, and 1 teaspoon of salt. Bring the mixture to a boil over medium heat.

Boil Ingredients

Once the mixture reaches a boil, remove it from heat and quickly add 1 cup of all-purpose flour. Stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan.

Add Flour

Allow the dough to cool for a few minutes, then add 2 large eggs, one at a time, mixing well after each addition until the dough is smooth and glossy.

Incorporate Eggs

In a small bowl, combine 1 cup of granulated sugar with 2 tablespoons of ground cinnamon. Mix well to ensure an even distribution of cinnamon.

Mix Sugar and Cinnamon

In a deep pot or fryer, heat 4 cups of vegetable oil to 350°F (175°C). Use a thermometer for accuracy.

Heat the Oil

Transfer the churro dough to a piping bag fitted with a star tip. Carefully pipe 4-6 inch long strips of dough into the hot oil.

Pipe the Dough

Fry the churros for about 2-3 minutes on each side, or until they are golden brown. Avoid overcrowding the pot.

Fry Until Golden

Once fried, remove the churros using a slotted spoon and drain them on paper towels. While still warm, roll them in the cinnamon sugar mixture until fully coated.

Drain and Coat

water

unsalted butter

granulated sugar

salt

all-purpose flour

large eggs

ground cinnamon

vegetable oil

In a medium saucepan, heat the whole milk over low heat until warm, but not boiling.

Prepare the Milk

Stir in the vanilla extract, sugar, and ground nutmeg until fully dissolved and well combined.

Add Flavorings

Remove the saucepan from heat and stir in the rum or bourbon. Taste and adjust sweetness or alcohol to your preference.

Spike the Milk

Pour the spiked milk into mugs or glasses and set aside while you prepare the cookies.

Serve

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Preheat the Oven

In a bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

Mix Dry Ingredients

In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy.

Cream Butter and Sugars

Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

Add Eggs and Vanilla

Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined.

Combine Mixtures

Fold in the chocolate chips and chopped nuts (if using) until evenly distributed throughout the dough.

Add Chocolate Chips and Nuts

Drop tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until edges are lightly golden.

Scoop and Bake

Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack. Serve with the spiked milk.

Cool and Serve

Whole Milk

Vanilla Extract

Sugar

Rum or Bourbon

Ground Nutmeg

All-Purpose Flour

Baking Powder

Unsalted Butter

Granulated Sugar

Brown Sugar

Large Eggs

Chocolate Chips

Chopped Nuts (optional)

Preheat your oven to 350°F (175°C) and grease and flour four 9-inch round cake pans.

In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until well blended.

In another bowl, beat the eggs, then add the milk, vegetable oil, and vanilla extract. Mix until well combined.

Combine Wet Ingredients

Gradually add the wet ingredients to the dry ingredients and mix until fully incorporated. Finally, stir in the boiling water until the batter is smooth.

Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Bake the Layers

Once baked, remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Cool the Cakes

In a mixing bowl, beat the unsalted butter until creamy. Gradually add in the cocoa powder and powdered sugar, alternating with the milk, until the frosting reaches your desired consistency.

Prepare Frosting

Stir in the vanilla extract to the frosting mixture until fully combined.

Add Vanilla

Place one cake layer on a serving plate. Spread a layer of frosting on top, then add the next cake layer and repeat this process until all layers are stacked.

Layer the Cakes

Use the remaining frosting to cover the sides and top of the cake evenly.

Frost the Sides and Top

Finish by sprinkling chocolate shavings on top and garnishing with fresh raspberries.

Decorate

All-purpose flour

Granulated sugar

Unsweetened cocoa powder

Baking powder

Baking soda

Eggs

Whole milk

Vegetable oil

Vanilla extract

Boiling water

Unsalted butter

Powdered sugar

Chocolate shavings

Fresh raspberries

Wash and dry the romaine lettuce thoroughly. Tear the leaves into bite-sized pieces and place them in a large salad bowl.

Add the shaved parmesan cheese and croutons to the bowl with the romaine lettuce.

In a mixing bowl, combine the mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, garlic powder, and jerk seasoning. Mix well until smooth.

Season the dressing with salt and black pepper to taste. Adjust the seasoning as necessary.

Pour the creamy jerk Caesar dressing over the salad mixture in the bowl.

Toss the salad gently until all the ingredients are well coated with the dressing.

Serve immediately, garnished with additional shaved parmesan if desired.

Romaine Lettuce

Shaved Parmesan Cheese

Croutons

Mayonnaise

Lemon Juice

Dijon Mustard

Worcestershire Sauce

Garlic Powder

Jerk Seasoning

Using a sharp knife, cut off both ends of the green plantains. Make a shallow slit along the length of each plantain, being careful not to cut too deeply into the flesh. Gently pry the peel away from the flesh and remove it completely.

Peel the Plantains

Cut the peeled plantains into 1-inch thick slices. You should aim for about 10 slices from the two plantains.

Slice the Plantains

In a large frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of plantain into it; if it sizzles, the oil is ready.

Carefully add half of the sliced plantains to the hot oil and fry for about 3-4 minutes, or until they are golden and slightly crispy on the outside.

Using a slotted spoon, remove the fried plantains from the oil and place them on a paper towel-lined plate to drain any excess oil.