Trinidad-style curry plate with breadfruit and kachumbari
Sample menus · Spring 2026

Four menus that show what we’re cooking.

These are not fixed offerings — every event runs on its own custom menu, written with the host. They are honest examples of what just left the kitchen, with the prices we built them on.

Menu 01

Wedding plated · five courses.

Designed for Plated dinner for 80–180 guests, served by our team, three-month lead.

Built around $148 / guest including service. Coastal-Trinidadian opener, Japanese-influenced second, regional Maryland centre, plant-forward course, family-style sweet.
First Sea-bass crudo, scotch bonnet ponzu, daikon, lime Eastern Shore line-caught bass cured in citrus, Tokyo-trained ponzu, finished with a thin slice of breadfruit. included
Second Chawanmushi, blue crab, dashi Maryland jumbo lump folded into a silky savory custard, dashi from Eastern Shore kombu. included
Centre Lamb, kabocha purée, charred wild greens Eight-hour brined lamb chops, scotch-bonnet glaze, sweet kabocha purée, charred mustard greens. included
Garden Charred-vegetable quinoa, herbs Roasted Hampden carrots, broccolini, chickpeas, cucumber, koji vinaigrette. included
Sweet Family-style coconut bread pudding, rum crème Pulled, served warm, family-style at the centre of the table. included
Menu 02

Family-style buffet · seven dishes.

Designed for Wedding receptions and rehearsal dinners 60–250 guests, family-style at the table or buffet stations.

Built around $115 / guest including service. Mix of cold, warm, and hot. Two proteins, three sides, two breads.
Cold Maryland crab on milk bread Local jumbo lump in koji aïoli, microgreens. included
Cold Kachumbari salad Tomato, red onion, cucumber, lime, scotch bonnet — Trinidadian everyday relish at picnic scale. included
Warm Bone-in jerk chicken thighs Marinated 24 hours, finished over coal. included
Warm Trinidad-style curried goat Slow-braised, served over jasmine rice and split pea dahl. included
Side Roasted breadfruit, sea salt, lime included
Side Charred broccolini, miso butter, sesame included
Bread Roti and milk bread, warmed butter included
Menu 03

Corporate drop-off · individually packed.

Designed for Lunch for 12–80, off-site team meals, board meetings, training days. 48-hour lead.

Built around $32 / guest including delivery inside Baltimore city limits. Individually packed, dietary tags on every box.
Box Jerk chicken bowl Jasmine rice, charred-vegetable quinoa, kachumbari, lime, jerk thigh. $32 ea
Box Curry chickpea bowl (vegan) Trinidad-style chickpea curry, jasmine rice, charred-vegetable quinoa, breadfruit chips. $32 ea
Box Crab roll bowl Maryland crab in koji aïoli on milk bread, kachumbari side, breadfruit chips. $36 ea
Add Coconut bread pudding tray (serves 12) + $84
Add Hibiscus iced tea, gallon + $28
Menu 04

Private dinner · seven-course tasting.

Designed for Eight to thirty seats. Multi-course menu designed around the room and the night. Chef present for the meal.

Built around $185 / guest. Wine pairing $85 / guest add-on. Three weeks lead.
01 · Snack Cassava cracker, smoked fish dip, scotch bonnet honey included
02 · Crudo Sea-bass, ponzu, daikon, lime included
03 · Soup Chawanmushi, Maryland blue crab, dashi included
04 · Garden Charred-vegetable quinoa, herbs, koji vinaigrette included
05 · Centre Lamb chops, kabocha, charred greens included
06 · Cheese Aged goat cheese, scotch bonnet honey, cassava cracker included
07 · Sweet Coconut bread pudding, rum crème, lime zest included

Want a menu written for your room?

These are samples. Your menu starts with a conversation. Tell us the date, guest count, and what kind of meal you want them to remember.

Inquire about catering