Callaloo & Company

After years of crafting bold, soulful, plant-based food with deep Caribbean roots, I'm proud to present my newest chapter. A private dining rxperience where every course tells a story.

Join me at the table for an intimate 5-course vegan tasting menu with curated cocktail pairings, seasonal ingredients, and island soul in every bite

MENU:

Amuse-bouche: Plantain Tostone with Avocado-Lime Mousse & Pickled Scotch Bonnet Pearls. A crisp, savory bite with creamy, citrusy mousse and a kiss of heat.

Cocktail Pairing: Hibiscus-Ginger Sparkler, Hibiscus tea

Starter: Charred Hearts of Palm and Mango Ceviche with Coconut Leche de TigreBright, tangy, creamy with a tropical crunch.

Cocktail Pairing: Coconut Mojito

Soup: Callaloo & Pumpkin Soup with Coconut Foam and Roasted Pimento Oil. Silky, spiced, and comforting with layers of flavor.

Cocktail Pairing: Caribbean Gold Turmeric

Main Course: Vegan “Salmon” with Tamarind-Guava Glaze & Coconut Pea Purée Sweet, tangy glaze with rich savory base and bright pea purée.

Cocktail Pairing:Tamarind Rum Sour

Dessert: Guava Sorbet with Pineapple Rum Granita & Mint SugarLight, icy, and tropical with bursts of sweet and tart.

Cocktail Pairing: Lychee-Mint Fizz

Host or Publisher Melanated Vegan