“St. Croix Roots” Tuesday, October 27, 2020

cocktail hour Pepper Pot Shrimp on Plantain Painkiller Cocktail of Cruzan Dark Rum, Coconut, Pineapple, Orange, Nutmeg

one Cruzan Cured Salmon Gravlox avocado, mango, caper, red onion Cleto Chiarli Lambrusco, Italy

two Salt Cod Bacalao Ducona, sweet potato, coconut, dumplins Jadix Picpoul de Pinet, France

three Cruzan Kallaloo conch, crab, ham, okra, greens Creme Sel Chardonnay, France

palate cleanser Passion Fruit Grout tapioca, passion fruit, lychee, vanilla

four Jerked Chicken Lollipop jollof rice, plantain, nutmeg, clove, cinnamon Liesl Pinot Noir, Germany

five Tamarind Oxtail potato stuffing, soy, ginger, carrot Guinness Stout & GR-174 Priorat, Spain

six Dueling Dessert pineapple empanada, Cruzan rum, almond, coconut Pousse Cafe of Rum, Coconut, Pineapple, Hazelnut

Menu and beer/wine pairings developed and prepared by: Chef Raqaun Bennett & Executive Chef Paul Wilson and Greg Donnini, Owners of Boston Title & Abstract