Curried Goat Stew (African or Caribbean)

Slow cooked until tender and simmered in a spicy curry sauce.

Yukon gold potatoes whipped and seasoned with creme, garlic and butter.

A colorful blend of steamed squash, carrots, and sweet red peppers.

Roasted red potatoes seasoned with a rosemary and black pepper blend.

A colorful blend of steamed cauliflower, broccoli, and carrots.

Fresh steamed broccoli florets.

Roasted Russet potatoes butter basted with five-spice powder.

Whole green beans seasoned in a flavorful chicken broth.

Sweet potatoes baked with praline sugar, cinnamon cloves, and pecans.

Fettuccine pasta prepared with fresh basil and real butter.

Black beans and tomatoes seasoned with cayenne pepper and cilantro.

A combination of steamed rice, mushrooms and wild rice, simmered in a flavorful chicken broth.

Heirloom tomatoes layered with parmesan cheese and oregano, baked to perfection.

A saffron seasoned yellow rice with vegetables and wild rice.

Butternut squash roasted until tender and lightly caramelized with warm spices.

White long grain rice seasoned with butter.

Peeled plantains tossed in butter, honey and cinnamon, baked to perfection.

A flavorful blend of long grain white rice and colorful vegetables.

Fresh baby carrots sauteed with pineapple glaze.

Crumbled cornbread dressing served with a homestyle sage gravy.

Russet potatoes and carrots stew seasoned with hot scotch bonnet peppers.

(recommended)

Spicy rice cooked with tomatoes, onions, and curry.

(recommended)

Sauteed cabbage in savory butter sauce, with fresh carrots and thyme.

Combo of white rice, kidney beans, carrots & onions cooked in coconut milk w/ginger & thyme.

Carrots simmered in five warm, fragrant spices.

Fried bread dumpling.

Black beans and chopped pineapple tossed together with added spices for flavor.