DINNER

Carrot Coconut Sip 16

A comforting puree of sweet carrots blended with creamy coconut milk simmered slowly to a satisfying desire with an unforgettable taste

Jamaican Red Peas 17

Kidney beans simmered to perfection with cured beef and local provisions finish with a hint of coconut cream

Caesar Salad 16

Fresh Romaine hearts tossed in a merge Caesar dressing topped with cornbread croutons and shaved parmesan Reggiano. Add choice of protein

Chef's Catch Of The Day 65

Jab Jab Blackened Salmon 34

Evenly charred salmon on a bed of herb black rice topped with arugula and roasted red pepper sauce

Jamaican Braised Oxtail 48

Fall of the bone Oxtail braised in a port wine cherry for an authentic Jamaican experience in a deeply flavored stew served with rice and peas and ackee and saltfish

Kingston Jerk Chicken 30

Our perfectly seasoned chicken boasts a juicy and flavorful authentic dish, exploding with a complex smoky and spicy flavor for a charred finish

Montrouis Griot 38

Pork shoulder braised to a desired tenderness with island spices then deep fried for a crispy satisfaction, served with fried plantain and pikliz

Peppers Curry Goat 38

Goat meat seasoned with Jamaican curry powder, a blend of spices, scotch bonnet pepper slow cooked to a luscious authentic gravy. Served with market vegetables and jasmine rice

Pimento Smoked Jerk Pork 38

Experience the real taste of Jamaica with this authentic tender pork marinated in a blend of citrus juice, garlic and jerk seasoning slow cooked over good pimento charcoal for a flavorful roast

Reggae Pasta 29

Penne pasta tossed and simmered in a jerk alfredo sauce with capsicum cherry tomatoes topped with Reggiano Parmesan

Whole Snapper 55

Freshly caught snapper fish cooked to your desire Escovitch, Steamed Brown Stew, Grilled or Roasted

Grenville Lobster Nag 95

Succulent lobster poached in a light fragrant broth of white wine and fresh herbs served with lobster risotto, baby carrot and broccolini

Junction Filet Mignon 69

This classic, tender cut is seared to a caramelized crust bursting with flavor while remaining very succulent on the inside served with leek mashed potatoes, collard greens topped with chimichurri

Seafood Linguine 72

Linguine pasta tossed in a light and zesty white wine sauce with jumbo shrimp bay scallops mussels and clams, finished with a hint of pepper flakes and shaved parmesan Reggiano