MENUS
Breakfast
served with a side of fresh seasonal fruit
CARIBBEAN HERITAGE
Grated and grilled dasheen crisps with smoked herring buljol (smoked fish salad) and sautéed ochroes
TRINBAGO LOVE
Garlic sada roti (a seasoned flatbread) with chokas (roasted and sautéed) of eggplant and tomato
FISHERMAN’S BREAKFAST
Toasted coconut bake with saltfish buljol (salted and cured fish salad) and pan-seared plantains
CASSAVA PANCAKES
Cassava Pancakes served with a vegetable omelet, crispy bacon and a date and coconut syrup
SWEET POTATO HASH BROWNS
Sweet potato hash browns served with bhagi (a type of spinach), egg whites and grilled broccoli
BAGEL PLATTER
Toasted bagel crisps served with a grilled fish and cream cheese pâté, saltfish buljol (salted and cured fish salad) and local pineapple chow
FRUIT PLATTER
Four seasonal fruits served with a mint and basil yogurt
Lunch
served with a choice of one starter salad
STARTER SALAD
BEETROOT & FETA SALAD
Diced cucumbers, tomatoes and a beetroot salsa served on a bed of lettuce and kale, drizzled with a sorrel dressing
QUINOA DELIGHT
Lettuce, sautéed quinoa, tomatoes and cucumbers topped with dates, toasted sunflower seeds and a citrus dressing
CHEF’S FAVOURITE
Lettuce, grilled tomatoes and cucumbers topped with grilled sweet potato, sautéed chickpeas, grilled chicken and avocado (seasonal) served with a zesty ranch dressing
MAIN COURSE
TOBAGO PASSPORT
Curried crab (in shell) served with sautéed dumplings and ground provision topped with toasted coconut shavings
TRINIDAD PASSPORT
Curried goat, pumpkin talkarie (steamed and spiced local pumpkin), curried channa & aloo (chickpeas and potato), mango talkarie (sautéed, spiced and sweetened mango wedges) served with buss-up-shut (paratha)
SUNDAY LUNCH
Caribbean stewed chicken (done with molasses) served with vegetable fried rice, macaroni pie, red beans and callaloo
MARACAS SPECIAL
Fried bake and shark served with fresh salad, grilled pineapple, a sweet tamarind sauce and tartar sauce
CATCH OF THE DAY
Herbal grilled fish served with a rustic sweet potato mash and wilted ginger pak choi, topped with a curry and red wine sauce
*Herbal fish can be substituted with herbal grilled chicken or a spiced 6oz. striploin
Dinner
APPETIZER
STEAMED TUNA WONTONS
Steamed tuna wontons served with garlic butter sauce
TRINBAGO SALTFISH ACCRA
Fried dollops of batter infused with shreds of salted and cured fish, topped with caviar and a tamarind glaze
HONG KONG CALAMARI
Fried calamari & stir fried vegetables with Chinese spices on a bed of lettuce, served with tartar sauce
THREE MUSKETEERS
1 curried shrimp shot, 1 maki sushi roll & 1 pico de gallo bruschetta
MAIN COURSE
SMOKED APPLE SALMON
Pan-seared salmon topped with smoked apple slices, served with a provision medley & sautéed coconut corn, brought together with a mango sauce
TERIYAKI & GINGER PORK
Slow-cooked aromatic pork served with butter cassava & sautéed vegetables alongside a tropical rum sauce
ROASTED “PONG PLANTAIN” CHICKEN ROULADE
Pan-seared pounded plantain chicken roulade served with mushroom fried rice and a tomato and basil sauce
HERBAL LAMB CHOPS
Slow-cooked lamb chops seasoned with local herbs; served with roasted potatoes, Hawaiian kebabs, a herb salad infused with passion fruit sauce; topped with a coffee tuile
SEASONAL PINWHEEL STEAK
Pinwheel steak served on a bed of potato rosti with wilted greens and a whiskey cream sauce, finished with caramelized onions
DESSERT
COCONUT SORBET & PINEAPPLE FLAMBÉ
2 scoops of homestyle coconut sorbet topped with diced pineapple, set ablaze with Caribbean dark rum
PLANTAIN CRÈME BRULÉE
non-dairy preparation is available upon request
CHOCOLATE DELIGHT
chocolate cake & chocolate ice cream topped with chocolate syrup
PASSION FRUIT PANNA COTTA
creamy panna cotta served with a piquant passion fruit sauce
Children’s Menu (Main Courses)
Applicable to lunch and dinner.
A SLICE OF TRINBAGO
Cheese pizza topped with fried plantain, sweet peppers and grilled chicken
PASTA PARTY
Pasta with tomato or alfredo sauce and grilled vegetables (chicken or fish can be added upon request)
FRIED BASKET
Crinkle cut fries with tempura vegetables served with a barbecue sauce
FISH & FRIES
Fish fingers and crinkle cut fries
I CAN’T BELIEVE IT’S PROVISION
Creamy mashed sweet potato with grilled chicken
CHEF’S QUESADILLAS
Grilled chicken quesadillas (vegetarian alternative available upon request)
STICKY FINGERS
Chicken and vegetable potstickers served with a soy and lemon sauce
Chef Jonathan Jordan
Jonathan Jordan is a Trinbagonian culinary ambassador with a granular understanding of the Tobago hospitality industry. Under the banner of Just Charred, Jonathan and his team of experienced Chefs provide domestic and international visitors to the island of Tobago with a high end culinary experience that surpasses their clients’ expectations.