International: Caribbean Traditions

Menu

Hors d’Oeuvre

Cod Two Ways > Fish Cakes with Pepper Sauce Aïoli and Buljol; and Salted Cod with Green Onions, Tomato Medley, and Crispy Scallion Roti

Caribbean Cheese Canapés with Sorrel-Roasted Tomato Jam

Pudding–Souse Shooters > Spicy Cucumber–Lime Jerk Pork with Sweet Potato and Spicy Mango Chutney

Cassava Blinis with Plantain Purée and Balsamic Caviar Pearls

Dinner

For the Table > Roasted-and-Diced Breadfruit with Whipped Sea Salt Butter

Bajan-Style Chicken Roll with Papaya–Christophine Salad and Pickled Papaya–Pepper Sauce

Crab and Callaloo with Coconut-Baked Croutons

Potato-Wrapped Fish with Red Pepper Curry Cream Sauce, Pickled Root Vegetable, Kale Dust, and Bajan-Style Beurre Blanc

Herb-Roasted Cornish Hen with Trinidad-Style Chimichurri Sauce, Rice–Peas Cook-Up, and Cucumber–Tomato Chow

Brined-and-Grilled Pork Chop with Cheese-Crusted Polenta Roulade, Corn Sauce, Charred Summer Okra, Tomato Confit and Tamarind Pork Jus

Coconut Sweet Bread–Crusted Cheesecake with Tonka Bean Caramel Sauce,
Ponche-de-Crème Shot, and Cinnamon Foam

A selection of fine beverages will be served with this dinner.