Wednesday Lunch:
Rundown Meal


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Large, sautéed coconut shrimp with garlic and minced onion and Jamaican spices served inside a fried plantain cup.

Vegan option: Shrimp is replaced with delicious pumpkin for a plant-based rundown.
Island Salad
With colors reminiscent of the rainbow, red cabbage, carrots, strawberries, mango, mint, ginger, and fried plantains combine to become a refreshing explosion of tropical flavor. Lightly dressed with the juices of the macerated berries and mango and garnished with candied coconut drops.