SPECIAL EVENTS MENU

Cured meats, aged artisan cheeses, honeycomb, fresh seasonal fruit, spiced nuts, and house-made crackers — arranged with the eye of a chef who knows presentation is the first flavor.

Jumbo Gulf shrimp chilled over crushed ice with a bold house-made cocktail sauce that carries just enough heat to wake up the palate.

Maryland-style crab cakes packed with lump crab meat and Old Bay, pan-seared golden and served with a smoky remoulade.

Slow-baked with cream cheese, sharp cheddar, and roasted garlic — served warm with toasted pita chips and crisp vegetable crudités.

A rotating selection of bite-sized elegance — stuffed mushrooms, bruschetta trio, mini beef sliders, and coconut shrimp — passed tableside by our staff for a seamless cocktail hour experience.

Seasonal fresh fruit and garden-crisp vegetables with house-made hummus, ranch, and a sweet honey-yogurt dip.

Slow-braised oxtail in a rich, dark Jamaican gravy served over white rice with butter beans. Chef Daneyon's heritage on a plate — always the conversation starter at every event.

Bone-in chicken simmered low and slow in a fragrant Jamaican curry with potato, scotch bonnet, and coconut milk — served over rice and peas cooked in coconut cream.

Whole snapper or tilapia fried crisp and topped with a vibrant Jamaican escovitch sauce — pickled scotch bonnet peppers, onions, carrots, and allspice vinegar. Bright, bold, and unlike anything else on the table.

Chicken marinated in browning, green seasoning, and island spices, slow-cooked in a deep Jamaican brown stew until the sauce clings to every piece. Served over white rice — the tray that empties first.

Sharp cheddar, Gruyère, smoked gouda, and cream cheese folded into perfectly cooked elbow pasta, baked under a golden breadcrumb crust. First tray gone. Every time.

Hand-breaded chicken tenders fried to a shattering golden crust — served with honey mustard, house BBQ, and a spicy Cajun aioli. A crowd-pleaser at every event, no matter the occasion.

House-made brownies, butter cookies, mini New York cheesecakes, and seasonal bars — arranged on a display tray that looks like it belongs in a fine dining pastry case.

Dense, creamy New York-style cheesecakes on a buttery graham cracker crust, topped with a seasonal fruit compote — individually portioned so every guest gets their own perfect slice.

Thick-cut brioche soaked in spiced custard, baked golden, finished tableside with a warm bourbon caramel sauce. A Chef Exclusive signature and a guest favorite at every celebration.

Individual dark chocolate cakes with a molten center, served alongside Madagascar vanilla bean ice cream. The dessert that gets the most photos at every event.