Soooo....not only did I want to create a theme that would carry through the ambiance, but I wanted to use authentic indigenous ingredients for the area. I researched fruits and recipes for the Caribbean and the West Indies and came up with this: Sweet Potato Plantain Empanadas-8
Sweet potato pie with a Caribbean twist! Roasted sweet potatoes and plantains in a puff pastry pocket with both brown sugar vanilla sauce and marshmallow sauce. Served with Passionfruit cashew ice cream and cashew dust
Chocolate Coconut Rum Cake-8
Dark rum laced chocolate cake served with a scoop of blue mountain coffee ice cream sitting in a pool of spiced rum sauce and topped with chocolate coconut sauce and toasted coconut flakes
Tropical Cheesecake Tart-8
Fresh papaya and pineapple rest on top of a guava-laced cheesecake in a butter crust surrounded by a dance of spiced mango mojito sauce and kiwi sauce. Topped with a spring of peppermint for a fresh island dessert
Shining Starfruit Lime Cannolis-8
Two lime cannolis with starfruit chips and both mango and starfruit sauces topped with lime zest
Soursop Ice Cream Sandwich-8
Soursop is a fruit that seems to mix strawberries with pineapples—try it sandwiched in pineapple cake topped with toasted meringue, sitting in a pool of blood orange grand marnier sabayon and surrounded by papaya mint sauce and blood orange segments
Ice Cream and Sorbet Sampler-8
Blue Mountain Coffee Ice Cream-Passionfruit Cashew Ice Cream-Mojito Sorbet-Coconut Sorbet. The quartet is served in chocolate lace bowls and atop almond shortbread cookies with chocolate sauce and pineapple sauce
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