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

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.